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This recipe was created by Ida Hemmingson-Holl and published on One Green Planet.

• 14 ounces silken tofu
• 1/4 cup of nutritional yeast
• 1 tablespoon maple syrup
• 1/4 teaspoon salt
• 3 tablespoons lemon juice (or juice from one fresh lemon)

Put all of the ingredients in a blender or food processor and a process for 1 to 2 minutes, until creamy and smooth.

This marinara sauce is the perfect companion to our Vegan Stuffed Shells made with Vegan Tofu Ricotta.

• 3 cloves of garlic, sliced or chopped
• 1 medium onion, chopped
• 1 carrot, grated
• 1 (28 ounce) can whole tomatoes
• 1 teaspoon dried oregano
• 2 tablespoons fresh basil, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Heat the olive oil in a large saucepan until hot. Add the onion, garlic, and carrot, and cook, stirring frequently, until softened. Add the tomatoes and oregano. Cook for an hour, stirring occasionally and using a spoon to break up any large chunks of tomato. Optionally, use an immersion blender for a smoother sauce.

Stir in the basil, remove from heat, and serve.

This recipe was adapted from the recipe for Tofu “Ricotta” Cheese recipe by The Wannabe Chef. Use it just as you would use dairy ricotta cheese. We recommend using it for Vegan Stuffed Shells.

• 2 pounds firm tofu, drained and crumbled
• 1 cup nondairy cream cheese
• 1 tablespoon tahini
• 1/2 cup nutritional yeast
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons chopped fresh basil
• Salt and freshly ground black pepper

Mix the tofu, nondairy cream cheese, tahini, nutritional yeast, lemon juice, and basil in a large bowl. It’s easier (and more fun!) to do this with your hands. It should be have a texture and consistency resembing ricotta cheese.

Season with salt and pepper to taste and keep refrigerated until ready to use.

I’m a big fan of Isa Chandra Moskowitz. This recipe is adapted from her version of Cashew Queso. I’ve shortened the ingredient list and simplified the method to make this delicious sauce even easier to make on a moment’s notice. Enjoy over beans, grains, and veggies as an easy way add a lot of flavor and nutrition to a simple meal. It also makes great vegan nachos!

• 1 tablespoon vegetable oil
• 1 small yellow onion, chopped
• 1 jalapeño chile, seeded and sliced (keeps seeds if you want more heat)
• 1 cup cashews
• 2 cups vegetable broth (I prefer )
• 2 tablespoons miso (I use whatever miso I have around)
• 3 cloves garlic, chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground ancho pepper powder (or any mild ground red chili powder)
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice

Heat the oil in a medium skillet over medium-high heat. Add the onion and jalapeño and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and cook for two more minutes. Put all the ingredients in a blender and process until smooth.

Notes:

• For vegetable broth, I prefer the brand Rapunzel. I put the cube along with the water in the blender rather than heating up the water and mixing the broth separately.
• If I don’t have jalapeño chile around, I use dried chili peppers. There’s no need to fry them. Simply put them in the blender along with everything else. Since everything else is shelf-stable, I can make this sauce any time.
• Some people soak cashews so that they blend more smoothly. That could be useful if you don’t have a high-powered blender.

Ingredients

• 1 cup mayo
• 2 Tbsp fresh tarragon, minced
• 2 garlic cloves
• 2 Tbsp lemon juice
• salt and pepper

Instructions

Combine all ingredients and let rest at 2 or more hours.

This recipe makes 1 cup of sauce.

Ingredients:

• 1 cup soy sauce
• 1/3 cup rice vinegar
• 2 Tbsp finely grated fresh ginger
• 1/4 cup Hoisin sauce
• Pepper to taste

Instructions

Combine all ingredients and let rest at 2 or more hours.

This recipe makes about 1 1/2 cups of sauce.

This easy vinaigrette is perfect for topping salads, as a dipping sauce for bread, or drizzled over a pizza.

Ingredients

• A pinch of sea salt, maybe 1/4 tsp.
• A dash of black pepper, maybe 1/8 tsp.
• 1/2 tsp. Dijon Mustard
• 3/4 tsp. pure maple syrup
• 3 Tbsp. balsamic vinegar
• 1 shallot, minced (optional)
• 1/4 to 1/3 c. extra virgin olive oil

In a small bowl add the first 5 ingredients. Whisk in the olive oil. Taste for balance adding more salt, vinegar, oil or maple syrup in very small amounts, if needed, and drizzle over a large salad or store in the refrigerator for at least a week.

• ¼ Cashew Butter, smooth
• 1/8 C Purified Water
• ½ Lime, juiced
• 1 Tbsp Braggs or Gluten-free Tamari
• ½ tsp Toasted Sesame Seed Oil

Combine all ingredients in medium bowl, so you can mix without worrying about making a big old mess. I find that using a fork or a whisk works best.

This serves 2 people.

This thick ranch sauce serves better as a delicious dip than as a dressing, though it could be thinned out with plain soymilk to serve over salad.

Ingredients

• 1 cup plain soy yogurt
• 2/3 cup vegan sour cream
• 1/3 cup vegan mayonnaise
• 1 tablespoon dried parsley flakes
• 1 tablespoon minced chives
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon black pepper

Directions:

In a bowl, whisk everything together.  Cover and refrigerate at least 3 hours. Eat with veggies, pizza, French fries, or buffalo tofus.

Simple for snacks and as tasty and flavorful as the original–only cruelty-free! Very quick to make.

• 1 Container of Sour Supreme (Sour Cream Alternative)
• 1 Packet of Onion Soup Mix

Mix onion soup mix to sour cream and chill for 30 minutes before serving. Try with pretzels, chips, cauliflower, broccoli, or carrots.