This super simple, minimal ingredient Queso Sauce is delicious as is, but you can also spice it up! Get creative with flavor add ins. Serve cold or warm.

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!

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 sauce is an easy one to blend together for any Asian inspired recipes. It calls for "chili crisp", which I typically find in the sauce isle at the grocery store. You could also substitute with chili sauce.

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!

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!