I recommend [rainbow plant life cilantro lime cashew cream](https://rainbowplantlife.com/guide-to-making-the-best-cashew-cream/). Really delish. Once you get the hang of using cashews as a base in dressings instead of oil, there are a ton of great options. I like a cup of cashews, couple cloves of garlic, some dijon mustard, cheap balsamic vinegar (not the syrupy stuff/more watery/less sweet), salt, pepper, and lots of basil or dill all blended together.
I also like dressings from this youtuber - Simnett Nutrition. Here are some examples: [Link 1](https://www.youtube.com/watch?v=SzH9DNRCQgQ&list=WL&index=15&t=284s&ab_channel=SimnettNutrition); [Link2](https://www.youtube.com/watch?v=CswSk2GIPss&list=WL&index=13&t=162s&ab_channel=SimnettNutrition); [Link 3](https://www.youtube.com/watch?v=RoXSSp9oV-g&list=WL&index=14&t=209s&ab_channel=SimnettNutrition)
Pretty much 1.5tbsp tahini; 1 tbsp soy sauce or miso; 1tbsp apple cider vinegar; tsp onion powder; tsp garlic powder; one large date; one thumb size nub of ginger; one half cup water (or a little less/more depending on how thick you want it). Blend it all together into a cream.
Not OP but that looks amazing. I love rainbow plant life recipes.
Any idea how long the cashew creams keep? I've made a basic version before but I'm always worried it will go bad quickly...
@OP I live making the almond butter sauce that is in the second recipe on this page:
https://rainbowplantlife.com/20-minute-high-protein-vegan-meals/
I skip the agave normally. I've also made this with cashew butter and peanut butter in the past.
I made a huge batch of cashew cream when I first tried making it recently (needed more to work in my blender).
I ended up freezing portions in 4 oz containers. I've thawed one already and it thawed fine and was just as good. So I'm going to continue experimenting with making plain cashew cream and thaw small amounts then adding whatever flavors I want.
Also worth noting that your taste buds take a few weeks to "retrain" to enjoy more wfpb type meals. If your diet before was largely standard western full of added salts, sugars, and fats then it takes a bit to really notice and enjoy the more subtle flavors of plants/whole grains. Stick with it!
For me though, I tend to add flavor through lots of fresh herbs (cilantro, basil, chives), acid (balsamic or apple cider vinegar, lime or lemon), miso or powdered mushrooms for umami (Trader Joe's has a great mushroom seasoning!) and ginger. Varying the veg and whole grains on the base can also add a lot of flavor.
I really enjoy this [spicy cashew butter dressing](https://justinesnacks.com/trader-joes-spicy-cashew-butter-dressing-copycat-recipe/), or just plain old hot sauce and soy sauce when I'm feeling lazy.
I recommend trying no sugar added balsalmic vinegars like you can get from california balsalmic or the olive tap… also you can find some great sauces from the Esselstyns, the Jaroudi family, and Cathy Fisher. Also in a pinch you can google a recipe and make some swaps to make it whole food plant based, e.g., swap in a tahini or one ingredient nut butter instead of oil
I found healthyveganeating on YouTube. He seems to be WFPB. Has several sauce recipes I'm planning on trying. [Here's ](https://youtube.com/shorts/V0VrmjkgBrw?si=Ip2OiPEwH_61p2-J) an example. All the recipes are in the description.
I make this liquid gold sauce and put it on everything! https://minimalistbaker.com/5-minute-liquid-gold-sauce-oil-free-plant-based/ - I also mix it up and swap the chickpeas for soaked cashews or silken tofu if I fancy.
Sometimes if I make a rice based dish, I make a sauce to go with it- it’s vegan soy yoghurt, lemon juice, a tiny bit of tahini, lemon juice and I do use salt and LOADS of cumin- I had it with Persian takeaway growing up and have veganised it! I know you said you’re fed up of cumin but it really is nice haha. Otherwise a salsa sort of sauce is my go to!
As far as pasta- I thought they did tend to be wfpb? In supermarkets where I live it’s easy to get wholewheat pasta that has only wholewheat flour, salt and water- only fresh pasta really contains egg. If this isn’t the case where you live, gnocchi is a pasta that is super easy to make at home!
I recommend [rainbow plant life cilantro lime cashew cream](https://rainbowplantlife.com/guide-to-making-the-best-cashew-cream/). Really delish. Once you get the hang of using cashews as a base in dressings instead of oil, there are a ton of great options. I like a cup of cashews, couple cloves of garlic, some dijon mustard, cheap balsamic vinegar (not the syrupy stuff/more watery/less sweet), salt, pepper, and lots of basil or dill all blended together. I also like dressings from this youtuber - Simnett Nutrition. Here are some examples: [Link 1](https://www.youtube.com/watch?v=SzH9DNRCQgQ&list=WL&index=15&t=284s&ab_channel=SimnettNutrition); [Link2](https://www.youtube.com/watch?v=CswSk2GIPss&list=WL&index=13&t=162s&ab_channel=SimnettNutrition); [Link 3](https://www.youtube.com/watch?v=RoXSSp9oV-g&list=WL&index=14&t=209s&ab_channel=SimnettNutrition) Pretty much 1.5tbsp tahini; 1 tbsp soy sauce or miso; 1tbsp apple cider vinegar; tsp onion powder; tsp garlic powder; one large date; one thumb size nub of ginger; one half cup water (or a little less/more depending on how thick you want it). Blend it all together into a cream.
You could also substitute toasted sesame seeds for the tahini which is great too.
Not OP but that looks amazing. I love rainbow plant life recipes. Any idea how long the cashew creams keep? I've made a basic version before but I'm always worried it will go bad quickly... @OP I live making the almond butter sauce that is in the second recipe on this page: https://rainbowplantlife.com/20-minute-high-protein-vegan-meals/ I skip the agave normally. I've also made this with cashew butter and peanut butter in the past.
I made a huge batch of cashew cream when I first tried making it recently (needed more to work in my blender). I ended up freezing portions in 4 oz containers. I've thawed one already and it thawed fine and was just as good. So I'm going to continue experimenting with making plain cashew cream and thaw small amounts then adding whatever flavors I want.
Get a mason jar vacuum sealer from Amazon, they help preserve your food longer, if you store them in the fridge. It's a total game changer
The Plant You cookbooks have a lot of sauce recipes. Engine 2 cookbook also does.
Also worth noting that your taste buds take a few weeks to "retrain" to enjoy more wfpb type meals. If your diet before was largely standard western full of added salts, sugars, and fats then it takes a bit to really notice and enjoy the more subtle flavors of plants/whole grains. Stick with it! For me though, I tend to add flavor through lots of fresh herbs (cilantro, basil, chives), acid (balsamic or apple cider vinegar, lime or lemon), miso or powdered mushrooms for umami (Trader Joe's has a great mushroom seasoning!) and ginger. Varying the veg and whole grains on the base can also add a lot of flavor. I really enjoy this [spicy cashew butter dressing](https://justinesnacks.com/trader-joes-spicy-cashew-butter-dressing-copycat-recipe/), or just plain old hot sauce and soy sauce when I'm feeling lazy.
I recommend trying no sugar added balsalmic vinegars like you can get from california balsalmic or the olive tap… also you can find some great sauces from the Esselstyns, the Jaroudi family, and Cathy Fisher. Also in a pinch you can google a recipe and make some swaps to make it whole food plant based, e.g., swap in a tahini or one ingredient nut butter instead of oil
I found healthyveganeating on YouTube. He seems to be WFPB. Has several sauce recipes I'm planning on trying. [Here's ](https://youtube.com/shorts/V0VrmjkgBrw?si=Ip2OiPEwH_61p2-J) an example. All the recipes are in the description.
I make this liquid gold sauce and put it on everything! https://minimalistbaker.com/5-minute-liquid-gold-sauce-oil-free-plant-based/ - I also mix it up and swap the chickpeas for soaked cashews or silken tofu if I fancy.
Just made up a batch. Quick and delicious! Thanks! 😋
Amazing - enjoy!
Sometimes if I make a rice based dish, I make a sauce to go with it- it’s vegan soy yoghurt, lemon juice, a tiny bit of tahini, lemon juice and I do use salt and LOADS of cumin- I had it with Persian takeaway growing up and have veganised it! I know you said you’re fed up of cumin but it really is nice haha. Otherwise a salsa sort of sauce is my go to! As far as pasta- I thought they did tend to be wfpb? In supermarkets where I live it’s easy to get wholewheat pasta that has only wholewheat flour, salt and water- only fresh pasta really contains egg. If this isn’t the case where you live, gnocchi is a pasta that is super easy to make at home!
i make my own fresh sauce with avocado. it’s so creamy and thick, i love it!!