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Oil-free, dairy-free, and still yummy? Detox-friendly sauces, dips, dressings.

February 28, 2020 by Ivy Chan

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I’m done with my book. I sent it to the publisher a few weeks ago, and everything is fine- so far (knock on the wood!). I even picked an image and a template for the cover. So, no more sleepless night, right? Wrong.

It has been another loud night in the neighbourhood, and I could not sleep. Way after midnight, here I am, tons of ideas for the blog, excited about the new chapter in my life, decided to respond to one of the questions I receive the most on Instagram and Facebook. People who are much better than I am, with a stronger will and determination to, say, cleanse and detox, are hesitating because, well, many detoxes don’t allow oils, and thus, detox-friendly salads can be a little boring without delicious dressings we are used to. But they don’t have to be, because you can have your healthy (unprocessed) fat and eat it, too! Imagine a chickpea quinoa salad with a healthy tahini dressing; a bean salad with a vegan ranch; or a kale salad with some creamy avocado sauce.

Everything is possible in the world of plant-based eating!

soaked cashews

Creamy herb sauce

You are going to need:

  • 3  cups cashews
  • 1/2 cup of water (adjust according to your desire. Some like it more watery, some like the dip-like consistency)
  • 1/3 cup lemon juice
  • 2 tbsp apple cider vinegar
  • Himalayan salt to taste
  • Lemon pepper to taste
  • and, whatever fresh herbs you desire- fresh dill, thyme, basil, mint, cilantro.

Soak the cashews overnight. In the morning, place all ingredients in your high-speed blender and blend until smooth.

Balsamic with a Twist

I love balsamic vinegar SO much. According to Ayurveda, as a Pitta, I should not consume too much vinegar, so I try not to overdo it but I do love it. To make the balsamic dressing extra yummy, mix the following:

  • 3 tbsp balsamic vinegar
  • 2 tbsp Organic Djon Mustard
  • 1 tbsp date syrup

That’s it!

Detox ranch (inspired by Kite Hill ranch)

ranch dressing

You will need:

  • 1 1/4 cups cashews (Again, soak overnight)
  • 1 cup water (again, adjust according to your desire)
  • 2 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • Himalayan salt to taste
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper 

After draining the soaked cashews, blend all these ingredients until smooth.

Creamy avocado

avocado dressingThis is my go-to. It’s SO easy to make, and also, I mean, who doesn’t like avocado?

  • 1 avocado, sliced.
  • 1/2 cup water
  • 1/4 cup fresh lemon juice 1/4 cup cilantro leaves
  • 1/2 tsp ground cumin
  • Lemon pepper to taste 
You know the drill: Blend until smooth and creamy. You won’t regret the 2 minutes you spend on this!

Fortified Tahini

chickpeas, kale and quinoa salad with tahini dressing

Another favourite! I call this “fortified tahini dressing” because it includes nutritional yeast which is huuuugely beneficial, especially for vegans. It might provide extra protein, vitamins, minerals, and antioxidants. I make my toddler this chickpea omelette with nutritional yeast to make sure that he has his Vitamin B12.

You will need:

  • 1/2 cup tahini
  • 1/4 cup water (or more to thin)
  • 1/4 cup nutritional yeast
  • 2 Tbsp lemon juice
  • 1-2 Tbsp coconut aminos 

Asian fusion

This one has coconut aminos as well. If you are not familiar with coconut aminos, I can say that it is an easy, healthy way to add flavour to low-sodium diets. Unfortunately, I have a thing for salt and sodium in general, but that’s another story. We are here to help you, not me.

You will need:

  • 1/3 cup coconut aminos
  • 1/4 cup water
  • 2 tbsp rice wine vinegar
  • 2 tbsp date syrup or maple syrup
  • 1 tbsp Chinese five-spice
  • And a really tiny bit, like around 1/2inch, fresh ginger, peeled and reaaaally finely diced. But watch your fingers. Use something like this, maybe? 

Blend it all, serve on noodle salads, kelp noodles, even, or oil-free stir-fries!

 

 

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Editor’s note: The information in this article is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programme.

AFFILIATE DISCLOSURE: SOME OF THE INFO IN THIS BLOG MAY CONTAIN AFFILIATE LINKS.  IF YOU PURCHASE SOMETHING THROUGH ONE OF THOSE LINKS, YOUR COSTS WILL BE THE SAME BUT SMT WILL RECEIVE A SMALL COMMISSION, WHICH HELPS KEEP OUR BLOG RUNNING SMOOTHLY. I APPRECIATE YOUR SUPPORT!
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Filed Under: Recipes Tagged With: dairy free, detox friendly, dips, dressings, oil free, sauces

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Reader Interactions

Comments

  1. Ashley

    February 29, 2020 at 3:27 pm

    Wow!!! These recipes sound amazing! Thank you so much for sharing. I can’t wait to try ALL of them!! 😋

    • Ivy Chan

      February 29, 2020 at 3:39 pm

      Yay! Thank you so much, Ashley! Let me know what you think!

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HELLO REAL LIFE!

Welcome! My name is Ivy. I am an academic by training and a foodie at heart, in a small but mighty body. Classical with a twist, married to the love of my life, a proud mum of two little lions, and one little human. We have recently moved to the gorgeous state of Washington. I am back to a 4-year school to study Ayurvedic nutrition and Traditional Chinese Medicine. When I have time from school and our two-year-old, I like to read, write, bake, and consume more Medjool dates and dried figs than anyone I know.

Shakingmytofu aims to make plant-based life convenient, affordable, and adaptable for everyone. I will be happy if I can bring a little more light, health, and peace to the daily life. Feel free to spend time, have a look at the recipes, lists of plant-based sources (from snacks to clothing), images and articles. Contact me anytime with queries, suggestions, and collaboration ideas at shakingmytofu@gmail.com or simply by filling out the form below. Look forward to hearing from you!

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I am an academic by training and a foodie at heart, in a small but mighty body. I am married to the love of my life, and a proud “furry-mum” of two little lions. Want to collaborate? Contact me→

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