SAUCES / PATES

ALMOND HUMMUS

• 1 c. almond, soaked
• ½ c. lemon juice
• ¼ c. raw tahini
• ¼ c. olive oil
• ¼ c. water
• 6 garlic cloves

CELERY SAUCE — fresh light mayo spread

• 2 c. cashews
• 3 stalks celery
• ½ c. red bell pepper
• ¼ c. tomato
• ¼ c. onion
• ¼ c. lemon juice
• 2 T. parsley
• 2 T. thyme
• 3 garlic

COCONUT PATE — spicy

• 2 c. macadamia nuts
• 1-2 c. coconut, shredded
• 1 red onion
• 2 limes, juiced
• ½ c. water
• 1 lemon, juiced
• 2T nutritional yeast
• 1 t. salt
• 1 t. cayenne

Add ½ red onion to food processor while mixing.
Add ½ diced red onion after pate is mixed.

GARLIC SAUCE — strong flavor

• 2c. macadamia nuts
• 2 c. cashews
• 1 c. lemon juice (4-5 lemons)
• ½ c. Braggs liquid aminos
• 2-3 garlic
• 1 t. peppercorns

PAD THAI SAUCE — still in search of the perfect sauce: here are two reputable chefs

Pad Thai Sauce — plain (Ani Phyo)

• 2 T. almond butter
• 1/3 c. coconut oil
• 1 T. Braggs liquid aminos
• 1 t. coriander
• ½ jalapeno (red is less spicy than green jalapeno's)
• 2 t. lemon juice
• 1/3 c. water

Pad Thai almond sauce — vinegar (Russell James)

• 3 tablespoons almond butter
• 1 tablespoon agave nectar or maple syrup
• 4 sun-dried tomato halves
• 2 tablespoons apple cider vinegar
• 2 teaspoons Braggs liquid aminos
• 1/2cm cube ginger
• 1 clove garlic

PESTO SAUCE — food processor

• 1 c. macadamia nuts
• ½ c. olive oil
• 4 oz pkg sweet basil
• ½ bunch parsley
• 2 garlic cloves
• 1 t. salt

RED FRUIT SAUCE — blender

• 2 tomatoes
• ½ c. pineapple
• ½ c. strawberries
• ½ c. sun-dried tomatoes
• ½ c. olive oil
• 1/3 c. red bell pepper
• 1/3 c. basil, fresh
• ¼ c. oregano, fresh
• ¼ c. Braggs liquid aminos
• ¼ c. shallots
• 6 garlic
• 2 green olives
• 1 t. ginger
• 1 jalapeno

RED PEPPER PATE

• 1 c. macadamia nuts
• 1 red bell pepper
• ½ -1 lime, juiced
• ½ t. salt

Mix in food processor then dehydrate 15-20 hours.