This recipe is my home-made version of Herdez brand chipotle salsa cremosa, which is a delicious store-bought sauce, but with that, comes the added ingredients for preservation. We eat this sauce on everything from savory breakfast, to tacos, to curry, and much more. 

I have made numerous variations of Ranch Dip and Ranch Dressing, but this has to be my favorite! If you would like a dressing instead of a dip, try adding a little extra oat milk (or preferred plant-based milk).

This recipe is part of my 2nd e-book, "It's All About the Walnuts", and is highlighted in my Walnut Shake recipe. I have also used this recipe to make a delicious walnut butter strawberry toast. The key to smooth nut butter is to let the food processor do the work. It takes some time to release the fat from the nuts, so be patient. Enjoy!

This marinade was used for my Smoky Spicy Pineapple Lion's Mane Steak, but it is so good you could use it on any other plant-based protein. You could even use this as a pasta sauce or veggie dip. Give it a try, and let me know what you use it for.

Tamarind paste is a staple in my house, but it isn’t always easy to find at the store, so I started making it from scratch. It takes a little effort and time, but it is well worth it. This recipe is part of my Tamarind Jerk Wingz and a bunch of other recipes I’ve created for social media. Hope you have fun making this!