PREP SAUCE SUNDAY: CHIPOTLE CASHEW CREMA / March 8, 2020 by Lindsey | Dolly and Oatmeal

CHIPOTLE CASHEW CREMA | dolly and oatmeal

happy sunday! we’re back after a little hiatus from prep sauce sunday. i’m super excited to be here with you once again 😊and if you’re new here, prep sauce sunday is intended to help you get through the week, one sauce at a time. most, if not all the sauces i share here are super versatile. meaning, you can use them as a sauce, dip, or dressing, that way you can use it multiple times, for multiple meals throughout the week.

this week we’re making a favorite that i’ve been making almost since this blog’s existence, a chipotle cashew creama. if you’re not familiar with crema, it’s a rich, thick cream used to top all sorts of dishes - enchiladas, tacos, burritos, etc. it sits somewhere between sour cream and creme fraiche. like all the other prep sauces in this collection, it’s a sauce/cream that comes together really quick. at its’ base are raw, soaked cashews - that’s what makes it super rich and creamy. we add a chipotle pepper which provides most of the flavor and a bit of heat too. next, we add lime juice and some vinegar to give it that tang that crema is known for. last, we throw a little garlic and nutritional yeast to round out the flavor and make it really robust.

so what can we use this crema for? just about anything is my answer. we love using it on a ground beef/cauliflower rice taco bowl situation. drizzled over fish tacos is another favorite. you can use it for dipping raw veg or tortillas for snacks, you could definitely add a tablespoon or 2 to a basic oil & vinegar salad dressing to your salad some major flavor. it can be used and repurposed for just about anything savory. i hope you get to make this one!

xo!

chipotle cashew crema | v/gf

| makes roughly 1.5 cups |

print the recipe

method

in the container of an upright, high-speed blender, place the drained cashews, water, chipotle pepper, lime juice, nutritional yeast, vinegar, flax, garlic, and salt. blend on high, scraping down the sides the of the container as you go until silky smooth.
taste and adjust seasoning if needed, adding more salt, lime juice, or vinegar.
store crema in a lidded jar in the refrigerator for up to 7 days.

ingredients

1 cup raw cashews, soaked for at least 5 hours, drained and rinsed
1/2 cup filtered water, plus more if needed
1 chipotle pepper in adobo
1 clove garlic
2 tablespoons nutritional yeast
3 tablespoons lime juice
1 teaspoon apple cider vinegar
1 teaspoon ground flax
salt, to taste

GREEN GODDESS DRESSING (VEGAN) / August 11, 2019 by Lindsey | Dolly and Oatmeal

GREEN GODDESS DRESSING (VEGAN) | dolly and oatmeal

if there was ever a universal sauce, green goddess dressing is it! while this isn’t an exclusively “summer” sauce, i love it best during the hot summer months. the yogurt, and fresh herbs lend a cooling vibe to each and every meal it graces. it’s creamy, yet light, and adds so much flavor, while not being overpowering. there are quite a lot of vegan green goddess versions out there in grocery stores and the internet, but nothing compares to a homemade version with your designated mix of herbs and seasonings; and most importantly: no weird emulsifiers or additives (as many bottled brands can have, unfortunately).

if you’re familiar with a lot of the creamy recipes on this site, then you’re used to me referencing this greek-style plant-based yogurt that i love for just about everything from making vegan labneh, yogurt-tahini, and this vegan caesar dressing. while you can use your preferred yogurt of choice, i lean on that greek-style yogurt once again here. to it, we add a whole bunch of fresh summer herbs, and squeezes of tart lemon juice. and in leui of anchovies, we coconut aminos (of miso paste) for a bit of umami flavor. it’s essentially a super simple list of ingredients for what results in a powerful little dressing that also qualifies as a sauce and dip.

a few things i love using it for (in no particular order):

used as a sauce over vegetable, chicken, or fish kebabs
mixed into a potato salad instead of a traditional mayonnaise base
drizzled over your favorite green salad or a wedge salad situation
used as a dip for fresh cut vegetables and grilled (or toasted) bread
a dip for roasted or grilled sweet potato wedges
slather it over bread and make a green goddess sandwich
or use it as a dressing for a cold, green goddess pasta salad

sky’s the limit! xo!

green goddess dressing | v

| makes 1 1/4 cups |

print the recipe

method:

in the cup of a food processor fitted with a metal “s” blade, combine the herbs, garlic, lemon juice, nutritional yeast, tahini, vinegar, mustard, capers, and yogurt; season with salt and pepper. blend, stopping to scrape down the sides of the container. taste and add more vinegar, and/or salt & pepper if necessary and blend once again.
once the dressing is to your liking, transfer to a lidded bottle or jar and store in your refrigerator for up to 5 days.

ingredients:

1/4 cup fresh parsley
1/4 cup fresh basil leaves
2 tablespoons fresh chives
1-2 cloves garlic, peeled and smashed
2 tablespoons lemon juice
1 1/2 tablespoons nutritional yeast
1 1/2 tablespoons tahini paste
2 teaspoons white vinegar
1 teaspoon dijon mustard
1 teaspoon capers, drained
10 ounces unsweetened plant-based yogurt (preferably greek-style, like this one)
salt and fresh ground pepper

WHIPPED TAHINI SAUCE / July 14, 2019 by Lindsey | Dolly and Oatmeal

WHIPPED TAHINI SAUCE | dolly and oatmeal

i’ve been waiting quite a while to post this recipe. i was most familiar with tahini as an ingredient in hummus. my mom would buy it at the health food store a few times a year when she would whip up hummus. but aside from that, we never used tahini in our house. until i went dairy free years ago. since then, it’s been an all-time favorite ingredient of mine (if you do a quick search on my site, a plethora of recipes will pop up!). it’s that kind of pantry staple that lends depth, flavor, and creaminess in just about any and every dish you could imagine. be it salad dressings, soups, drizzled on your favorite mains and salads, tahini is a rich and satisfying partner to whatever it is you’re preparing regardless of whether you’re whipping it or not.

add that tahini with a few other basic ingredients to a food processor, and you’ve got yourself the smoothest and frothiest sauce to spread, drizzle, and add to all the things. you can serve this dip/sauce immediately after you make it, which will be a bit on the warm side from the motor of your food processor. or, you could store it in your fridge and serve it within 5-7 days. this obviously will result with a colder sauce/dip, and will have seized a bit and have a thicker consistency. this is completely normal and great to serve as a dip. but, if you would like it to be thinner and more on the drizzling side of spectrum, just whisk a bit of water in a little at a time to get your desired consistency - don’t forget to taste it after and season the tahini if need be, the water can dilute it, especially if you add enough.

this is the kind of sauce that elevates any dish really - it turns bland grilled chicken is completely different meal. it magically makes roasted veggies more appealing, or a salad more creamy and exciting. whatever random (or non random) meals or ingredients you have in your fridge, whipped tahini will 100% make them more satisfying - promise!

also! we’ve started a hashtag! if you make any of the sauces from this sunday series, you can hashtag them on instagram with: #prepsaucesunday so we can all share in the fun, and hopefully get even more ideas on how we’re using these sauces throughout the week!

xo!!

whipped tahini sauce

| makes roughly 2 cups |

print the recipe

method

place the tahini, 2 cloves garlic, 2 tablespoons lemon juice, and salt into the container of a food processor fitted with a metal “s” blade. with the engine running, drizzle in the cold water 1/3 cup at a time until you have reached your desired consistency. for me, this usually takes about 1 cup of water to achieve a frothy, light sauce. if you want it on the thicker side, do not add as much water.
taste and adjust seasonings, adding more garlic, lemon juice, and/or salt. store whipped tahini sauce in an airtight jar or container in your refrigerator for up to 7-10 days.

ingredients