This is a delicious, homemade vegan mayo recipe using olive brine instead of eggs! Creating your own plant-based mayo is a breeze with just a few essential tools and spare time. I used olive oil for this recipe, but you can also use avocado oil. You want the oil of choice to be mild in flavor. The olive brine and the olive oil, together, give this mayo a nice, mellow flavor that went well with my carrot sandwich. I love chipotle, but you can have fun with this and make it yours. There are endless flavor combinations for mayo. My next mayo will be a lemon dill!

This cheesy sauce recipe brings me back to Costa Rica! Dip some yuca fries in this sauce for a Caribbean treat.

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.

I love using fruits and veggies when they are in season and I didn't want to miss out on peach 🍑 season! Hope you enjoy this sweet heat Peach Chipotle sauce this summer!

One of my favorite things to do is make sauces! We eat sauce on basically everything, but store bought sauces aren't great for you or for you wallet, most of the time. This sauce is full of flavor and pairs well with so many dishes. I paired this with my Pistachio Eggplant Crumbles and made a tostada. Then we used the leftovers on everything else we ate for like 2 days straight. Enjoy!

I used to miss cheese until I started making my own plant-based cheeses at home. I have experimented with many cheese bases, like cashews, almonds, sunflower seeds, and tapioca starch. This cheese uses coconut cream. I added sauerkraut brine to the mix, and it gave the cheese a tangy, aged vibe. This one is perfect for whipping up and eating during the holidays, with the cranberry adding a sweet vibe to the savory cheese spread.