6 WHOLE30 SAUCES THAT AREN’T MAYO #healthy #paleo

6 Whole30 Sauces that Aren't Mayo that you need in your life! From chimichurri, to smooth lemon garlic, avocado lime, and that's only the tip of the iceberg, these sauces will add an increase in flavor to feast prep or any Whole30, vegetarian, paleo, and gluten free supper!

Sauces cause my reality to go round. I've generally been fixated on them. It originally began with my adoration for nectar mustard (I made my mother purchase each unique brand in secondary school until we discovered one I loved). At that point to ordinary mustard and consistently and always hot sauce. I love including something somewhat sweet or fiery and smooth to my nourishments to give it some additional flavor.

It wasn't until I begun taking a gander at marks that I understood what was in a portion of my preferred sauces. Hot sauce is normally quite acceptable, yet the nectar mustards you find on the racks, no chance. They are normally stuffed with a lot of added substances and sugars.

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Ingredients
Spicy Chimichurri Sauce

• 1 jalapeño, stem removed (deseed if you don't want it as spicy)
• 1/2 cup olive oil
• 1 cup cilantro
• 1 cup parsley
• 1 shallot
• 2 cloves garlic
• 1 tablespoon lime juice
• salt and pepper, to taste

Cashew Curry Sauce

• 1/2 cup raw cashews, soaked*
• 1 1/2 tablespoons red curry paste
• 1 tablespoon coconut aminos
• 2 tablespoons lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground ginger
• 1/4 cup water
• salt, to taste

Creamy Lemon Garlic Sauce

• 1/2 cup raw cashews, soaked*
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 head roasted garlic**
• 1/4 cup + 2 tablespoons water
• salt, to taste

Cheesy Buffalo Sauce

• 1/2 cup raw cashews, soaked*
• 1/4 cup + 2 tablespoons water
• 3 tablespoons hot sauce
• 1 1/2 tablespoons nutritional yeast
• salt, to taste

Classic Tahini Sauce

• 3 1/2 tablespoons tahini
• 3 tablespoons coconut aminos
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 2 tablespoons water, for thinning (use more if you like)
• salt, to taste

Avocado Lime Sauce

• 2 medium avocados (200 grams)
• 1/2 cup cilantro
• 1/4 cup lime juice

Instructions
For all the sauces, except the tahini:

1. Place in a high powered Vitamix or blender and blend until smooth.

For tahini sauce:

1. All all ingredients to a small bowl and whisk until combined.
2. All sauces should last about a week or more in the fridge! You can also freeze them for up to 3 months in a tightly sealed glass jar or ice cube trays.

Notes
*Place cashews in a bowl. Cover with water. Let soak for at least 30 minutes or overnight (30 minutes if you are in a pinch).
**I roasted my garlic ahead of time. To roast garlic, preheat oven to 375 degrees Fahrenheit. Peel the outer layers of the garlic skin off leaving the cloves still attached and chop off the top of the bulb. Place in aluminum foil and drizzle ½ teaspoon olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.
If you having trouble getting a smooth consistency in your Vitamix, it may depend on what model you have an how wide the base is (I have an older model that is tall and skinny). If needed, you can double the recipe, or add more liquid (which will thin out the sauce some).

For more detail : bit.ly/2xbU9lA

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