Category: Sauces, Spreads, & Dips

Cooling and refreshing with a little crispy bite — that’s what makes this condiment (or a snack all by itself!) a very special treat, especially during hot summer months. Enjoy it on top of plant-based burgers, in wraps or as a grain bowl sauce.

Fresh carrots combine with a touch of tahini in this nutrient-rich, creamy dressing packed with beta-carotene, B6 and fiber. The hint of ginger adds a beautiful flavor boost, plus lots of healing phytonutrients. Try this on grains, too!

A twist on the standard olive tapenade, this one combines both black olives and kalamata olives along with toasted walnuts. The taste is still pungent and flavorful, but not overpowering or overly salty. Each bite comes with a hearty helping of healthy monounsaturated fats from the olives and healing omega-3’s from the walnuts!

Blueberries are not only delicious eaten by themselves as a healthy snack, but they can also be used in savory sauces and dressings like this Blueberry-Balsamic Walnut Dressing. Jam-packed with antioxidants, blueberries have been touted for their ability to boost cognitive function, lower blood pressure, and improve cholesterol. Enjoy this dressing often!

Game day snacks get a healthy upgrade with this dairy-free onion dip. In addition to creamy plant-based yogurt, it also offers lots of nutritional value through the onions, garlic, and the crunchy veggies you choose for dipping. We suggest red peppers, carrots, and broccoli, but the sky’s the limit!

Yes, caramel can be healthy! And thanks to the natural sweetness of dates, no added sugars are required! While this is a great snack for kids, don’t be surprised if you find yourself making extra for the adults in the house too. Dates bring iron, potassium, and fiber while apples bring vitamin C, polyphenols, and more fiber!

If there’s one essential ingredient you’ll find in any plant-based kitchen it’s cashews. Chock-full of protein, iron, and magnesium, cashews might be one of the most versatile plant-based foods of all time. They’re able to transform themselves into cheese, sauces, creams, and dips. If you haven’t experimented with a plant-based cashew recipe yet, now’s your chance to be in awe of this super nut.

Miso is a common Japanese paste, produced from fermenting soybeans, that adds a salty umami flavor to dishes. When it’s combined with the nutty flavor of tahini and a touch of rice vinegar and lime it makes a perfect dressing for this sprout and carrot salad. Make extra dressing so that you can use it on grain bowls and other salads throughout the week.

Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and bread. Whichever way you choose to enjoy it, you’ll be packing plenty of plant-based protein, fiber, vitamins, and minerals with each and every bite.