The World's Sauciest Sauces

3 Saucy sauces that will transform your veggies and salads into delicious decadence! Watch Jane Velez-Mitchell stir things up with pesto, raspberry vinaigrette and cashew garlic cream sauces on #LunchBreakLIVE! #JaneUnChained

RECIPES: The World’s Sauciest Sauces

(1) Raspberry Vinaigrette

INGREDIENTS

• 2 c fresh or frozen organic raspberries
• 1 c water
• 1 Tbsp red wine vinegar
• 2 Tbsp maple syrup
• 1 clove garlic, roasted
• salt and pepper to taste

DIRECTIONS

1. Add all ingredients into a blender and process until smooth.
2. Adjust ingredients to taste

Use on a tossed salad of greens or to make any fruit salad spectacular

(2) The Best Pesto Ever

INGREDIENTS

• 1 c frozen organic peas, defrosted
• 2 c fresh basil leaves
• 1/2 c nutritional yeast
• 1 c pine nuts, raw (not roasted)
• 1/2 head of garlic, roasted in the oven till carmelized and softened
• 1 lemon, large (juiced)
• 6 oz (1/2 pkg) Mori Nu Tofu, soft, silkened and non GMO verified
• 1 tsp salt

DIRECTIONS

1. Place all ingredients into a high power blender and process until smooth
2. If too thick, add 1 tbsp of water at a time

Use as a dressing on a baked potato or sweet potato, on a stir fry or on a rice and vegetable dish

(3) Creamy Cashew Garlicky Dressing

INGREDIENTS

• 1/2 c unsalted cashews (soaked for 4 hrs if no high power blender is available)
• 3 Tbsp nutritional yeast
• 4 Tbsp freshly squeezed lemon juice
• 3 Tbsp capers
• 2 cloves garlic, roasted if possible
• 1 Tbsp Dijon mustard
• 1/2 c water
• salt and pepper to taste

DIRECTIONS

1. Place all ingredients into a high power blender and process until smooth
2. Add additional water if too thick, 1 Tbsp at at time
3. Adjust ingredients to taste

Use as a dressing on a baked potato or sweet potato, on a stir fry or on a rice and vegetable dish

Baked Potato & Broccoli with Pesto Sauce (oil and cheese free)

Multi-Grain and Vegetable Dish with Creamy Cashew Garlic Sauce