Spicy Cashew Garlic Sauce

This one is thiccccc af if you’re into that kind of thing. Another super simple dressing/sauce recipe. I’ve used it on salad, chili, and as pizza sauce. It could easily be added to a pasta dish, a bowl of some sort, anything that is dry and needs some life. It has less than five ingredients so it’ll be easy to throw together and enjoyed.

Ingredients:

  • 1 c cashews, soaked for 15 min in hot water
  • 2 tbsp lime juice
  • 6 tbsp garlic, minced
  • 2 tbsp sriracha
  • 1/4 c-1/2 c water, add as needed to preference

Instructions:

  1. Make sure to soak cashews for at least 15 minutes.
  2. In a food processor add all ingredients and blend until smooth, add water as needed if you wanted a runnier/thicker sauce.

Cilantro Lime Dressing

Tasty lil topper for salads, chili, bowls… whatever your heart desires. I’ve personally tried it on chili and a salad, and both were bomb. It’s a really easy recipe that I half followed from a random pin on pinterest and half added ingredients that sounded tasty at the time.

That’s about all I can think of saying about a dressing… sometimes I wonder about those who can write 17 paragraphs about something as simple, how do you do it? Maybe I’m lazy… or maybe I won’t sit here and force myself to make sure the Google algorithm deems this post worthy and high on the search results of “cilantro lime dressing”. Okay, rant over, get that booty in the mf kitchen.

Ingredients:

  • 1 bunch cilantro, stems removed
  • 2 cloves of garlic
  • 1/4 c vegan mayo
  • 1 jalapeno
  • 2 limes, juiced
  • 2 tbsp olive oil

Instructions:

  1. Place all ingredients into a food processor or bullet (that’s what I used) and run until smooth. Ready to be had baby.

Vegan Southwest Pasta Salad

Back in the kitchen and recreated this banger. I was scrolling through Pinterest and saw this recipe, in all of its carb-loaded glory, and knew I needed to chef it up (although this dish doesn’t call for much effort at all).

So, if you’re also a fan of pasta covered in a creamy, southwest dressing, getcho butt in the kitchen and try this one out.

Made by Rene at The Savory Vegan.

Ingredients:

FOR THE DRESSING
  • 1/3 cup ketchup
  • 2/3 cup vegan mayo
  • 1 tbsp low sodium soy sauce or tamari
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 4-ounce can diced green chiles
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • salt & pepper* to taste
  • hot sauce to taste
FOR THE SALAD
  • 1 lb favorite pasta, dry
  • 12 oz vegan soyrizo
  • 1 green bell pepper diced
  • 1 15-ounce can black beans drained and rinsed
  • 1 jalapeño diced
  • 1 cup cherry tomatoes cut in half
  • 1/4 red onion diced
  • 1 cup frozen corn thawed
  • 2 tbsp cilantro plus more for topping

Instructions:

  1. Combine all of the dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Place in the fridge until ready to use.
  2. Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
  3. While pasta is cooking, place a pan on the stove over medium heat. Add soyrizo and cook until slightly browned (approx. 5-7 minutes). Remove from the heat and place in a bowl to cool.
  4. When pasta is done, drain and rinse it with cold water.
  5. To assemble add pasta, soyrizo, bell pepper, black beans, jalapeño, cherry tomatoes, red onion, corn and cilantro to a large bowl. If serving right away, add dressing and mix until combined.
  6. If serving at a later time, keep salad and dressing separate until right before serving.
  7. Top finished salad with additional cilantro.