Dressings and Sauces

  in Blog

Homemade dressings and sauces made with fresh ingredients can really take your ho-hum, everyday cooking to a new, inspired level. While there is a fantastic selection of wonderful bottled dressings and sauces available in our aisles, try making your own and see how easily and deliciously you can improve your salads, grains, meats, etc. Here are just a few of our dressing and sauce recipes from our collection.

Creamy Ranch Dressing

1 cup sour cream
1/2 cup buttermilk*
1 teaspoon lemon juice
2 tablespoons parsley, finely chopped
1 teaspoon chives, fresh or dried 
1/2 teaspoon onion powder, chopped
1/4 teaspoon garlic powder
1/2 teaspoon sea salt, or to taste
black pepper, to taste

Whisk all ingredients together in a bowl until combined and smooth. Keep refrigerated for up to 1 week.

*If you don’t have buttermilk, whisk together ½ cup whole milk and 1 teaspoon cider vinegar and let sit for 1 minute.

Roasted Red Pepper Dressing

2 whole roasted red peppers (from a jar)
1 -2 cloves garlic, chopped
1/4 cup olive oil
juice from 2 lemons
sea salt and black pepper to taste

Place all ingredients in a blender and blend until smooth.

Tahini Sauce

1/2 cup tahini
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 cup warm water, or more, as needed to thin the sauce.

Add ingredients to a bowl and whisk until smooth. Serve with falafel, beans, rice, roasted vegetables, etc.

Zhoug Sauce

2 cloves garlic, chopped
1 cup packed cilantro, chopped
1/2 cup packed parsley, chopped
2 jalapeños, seeds removed
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1/2 teaspoon red pepper flakes, more to taste
1/3 cup extra-virgin olive oil 
2 teaspoons lemon juice

Place garlic in food processor and pulse. Add the cilantro, jalapeño, salt, cumin and red pepper flakes. Process until very finely chopped. Drizzle in the olive oil with machine running. Scrape down the sides and blend until sauce is smooth. Stir in lemon juice. Refrigerate for 1 hour before serving. Serve with falafel, eggs, sandwiches, salads, meat, fish, pasta, etc.

Coconut Peanut Sauce

1 15 oz. can coconut milk
4 tablespoons peanut butter
2 tablespoons red chili paste
1 tablespoon minced fresh ginger
3 cloves garlic, minced
Juice from 1 lime
1/4 cup water
1/4 cup fresh cilantro (optional)

Whisk all ingredients together in a bowl. Serving suggestions: Serve with rice and veggies or use it as a dip for asparagus, snap peas or carrots. Mix a little into sauteed bok choy and soba noodles. Use as a pad thai sauce with rice noodles.

Vegan Creamy White Sauce

1 cup raw cashews, soaked for at least one hour in warm water
⅓ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 cups water
1 teaspoon sea salt
pinch white pepper

Place all ingredients in a high-speed blender and blend until smooth.

Miso Sauce

1/4 cup white miso
1 green onion, chopped
3 tablespoons lemon juice
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon maple syrup
pinch cayenne
1/4 cup olive oil

Place all ingredients in a food processor or blender and pulse until smooth. If sauce is too thick, add a little water to thin it.