Cashew Sour Cream and Sweet Cream
Light and Tangy Dressing
Maple Dijon Vinaigrette
Peanut Sauce
Soothing Shitake Gravy
Tahini Lemon Dressing
Vegan Caesar Dressing
Cashew Sour Cream and Sweet Cream
PREP TIME 5 minutes
PREP NOTES Soaking Time: 2 hours
COOKING TIME 0 minutes
YIELDS 10 people
INGREDIENTS
Sour:
1 cup raw cashews
juice of 1 lemon
1-2 tsp apple cider vinegar
couple pinches sea salt
Sweet:
1 cup raw cashews
¼ cup rice or soy milk
½ tsp vanilla extract
2 tbsp maple syrup
Dash of cinnamon and nutmeg
DIRECTIONS
1. Soak cashews in water for 2 hours or boil for 15 minutes.
2. Drain and add to a blender or food processor with all other ingredients.
3. Blend until well combined.
4. Taste and adjust as necessary.
NOTES
〉 Use the sour cream in the place of regular sour cream.
〉 Use the sweet cream on top of puddings or mashed yams.
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Light and Tangy Dressing
PREP TIME 8 minutes
COOKING TIME 0 minutes
YIELDS 6 people
INGREDIENTS
3 tbsp fresh lime juice
3 tbsp rice wine vinegar
1 tbsp coconut sauce (AKA Aminos) or gluten free tamari sauce
¼ cup flax, hemp or olive oil
½ tsp sesame oil
DIRECTIONS
1. Whisk all ingredients together and serve on a green salad.
NOTES
〉 If you like your dressing more acidic add more lime juice or vinegar or modify all measurements to your liking.
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Maple Dijon Vinaigrette
PREP TIME 5 minutes
COOKING TIME 0 minutes
YIELDS 5 people
INGREDIENTS
¼ cup apple cider, red wine or balsamic vinegar
¼ cup flax or hemp oil
3 tbsp pure maple syrup
1 tbsp Dijon mustard
A couple pinches of sea salt and pepper
DIRECTIONS
1. In a small bow whisk together all ingredients or place ingredients into a jar, cover and shake well.
2. Cover and refrigerate.
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Peanut Sauce
PREP TIME 5 minutes
COOKING TIME 0 minutes
YIELDS 2 people
INGREDIENTS
1 cup natural peanut butter or almond/cashew butter
¼ cup freshly squeezed orange juice
1 tbsp toasted sesame oil
1 tbsp coconut sauce (AKA Aminos) or gluten free tamari sauce
Dash of cayenne pepper
DIRECTIONS
1. Combine all ingredients in a bowl and mix with a fork.
2. Add water in 1 tablespoon increments to reach desired consistency.
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Soothing Shitake Gravy
PREP TIME 5 minutes
COOKING TIME 15 minutes
YIELDS 6 people
INGREDIENTS
8 medium shiitake mushrooms
2 1/2 cup boiling water
2 cups low sodium vegetable broth
2 tbsp coconut sauce or gluten free tamari sauce
2 tsp olive oil
1 small onion, thinly sliced
½ tsp dried thyme
2 cups button mushrooms, sliced
3 tbsp arrow root powder or corn starch (organic due to GMO’s)
DIRECTIONS
1. Remove and discard stems from mushrooms and then slice into strips.
2. Take 2 cups of veggie broth and add coconut/tamari sauce.
3. In a medium sauce pan heat oil over medium heat and add onion, cook until golden brown, about 9 minutes.
4. Add thyme, button mushrooms, shiitake mushrooms and cook about 4 minutes.
5. Add arrow root/corn starch and veggie broth.
6. Cook for 5 minutes or until mixture is thickened.
7. Stir in parsley and serve hot.
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Tahini Lemon Dressing
PREP TIME 5 minutes
COOKING TIME 0 minutes
YIELDS 2 people
INGREDIENTS
½ tbsp tahini
¼ cup water
2 garlic cloves
3 tbsp lemon juice
2 tbsp coconut or gluten free tamari sauce
Pinch of cayenne
DIRECTIONS
1. In a blender, mix tahini and water until combined.
2. Add remaining ingredients and continue to mix until all ingredients are combined.
3. Adjust any flavors to your taste.
NOTES
〉 If you want a thinner dressing add additional water.
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Vegan Caesar Dressing
PREP TIME 15 minutes
COOKING TIME 0 minutes
YIELDS 6 people
INGREDIENTS
1/3 cup slivered or sliced almonds
3 cloves garlic
¾ cup raw cashews
¼ cup extra-virgin olive oil
3 tbsp lemon juice
1 tbsp capers
1 tbsp caper brine
½ tsp mustard powder
Sea salt or Himalayan pink salt
DIRECTIONS
1. Pulse almonds in a food processor until crumbly and place in an airtight container.
2. Blend garlic, tofu and oil in the food processor until creamy.
3. Add lemon juice, capers, caper brine and mustard powder and pulse until blended.
4. Add mixture to the almonds and whisk to combine.
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