Vegan Salad Dressings


Blue Cheese:

Juice of 1 lemon

¼ c. Vegan Feta

1 c. Vegan Mayo

Blue Spuirilna Dust (optional)

T. Pepper

2 T. onion powder

1. Combine ingredients in a mixing bowl,

Dust the top with spuirlina powder and swirl

Chipotle Ranch:

1 T .Dill

2 T. Onion Powder

1 t. Adobo Sauce

1 c. Vegan Mayo

1 Lemon, Juiced


1. Combine ingredients into a mixing bowl.

2. Add water to adjust thickness, may want to leave out if using for a dip.

Basic Summer Favorite:

¼ c Lemmon Juice

1/2 c Olive Oil

2 T minced garlic


Salt and pepper

Spicy Vinaigrette:

1 T Siracha

2tbsp Red Wine Vinegar

3Tbsp red wine vinegar

1 lime, juiced

Picnic Vinaigrette:

1/4 c melted vegan butter for warm dish or olive oil for cold dish

3 T Dijon Mustard

1 Lemon, juiced


Thai Red Curry:

1 t. grated ginger

1 t. onion powder

3 T red curry paste

1 12 oz can coconut milk

2 cloves garlic, minced

1 Lime

6-10 large basil leaves

1-2 Tbsp. Salt

Jalapeño to taste

Water for cooking

1.Mince up the garlic, and fresh ginger. Add these to a large skillet over medium heat with a splash of water and allow to soften for about 3 minutes, until aromatic.

2 Add in Thai curry paste, and coconut milk, and salt, stir until everything is dissolved.

Asian Peanut Sauce

2 T siracha

1/4 c Soy sauce

½ c Teriyaki Sauce

2 tbsp Peanut Butter

Red Chili flakes

1 lime