My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Sauces, Dips, and Salad Dressings

Homemade BBQ Sauce

by 13 Comments

Summer is coming… for those of us in Phoenix it is right on our door step. In addition to the heat, summer brings on cookout season. If this is your first summer living a plant-based lifestyle you may be a little intimidated by all of the upcoming barbecue invitations. Don’t be, I’ve got you covered, right down to my Homemade BBQ Sauce!

Homemade Vegan Barbecue Sauce

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Today I’m going to share one of my secrets, Homemade BBQ Sauce.

I love barbecue sauce! Like, I really love it! I could eat it on almost anything.

Sweet and Tangy Vegan Barbecue Sauce

This Homemade BBQ Sauce is sweet and tangy. My husband said it tasted like candy but his palate is really sensitive to sweetness. Actually, at first you taste the sweet then the tangy hits.

This homemade barbecue sauce is perfect on baked potatoes, lentil BBQ or my Spaghetti Squash BBQ Sandwich, BBQ Chickpeas, tofu and more. The sauce is really versatile and you can change it up by using less sugar or more vinegar. You can also add Sriracha for a little more kick.

Simple Ingredients

A couple of years ago I started getting really sensitive to ingredients in processed foods. I can’t just grab a sauce off the shelf at the grocery store unless I want to chance a migraine.

This vegan barbecue sauce uses pantry staple ingredients that I always have on hand. These ingredients work for me. I love that I can get all the deliciousness of vegan barbecue without a headache.

No high fructose corn syrup in this sauce!

Quick and Easy

One of the best things about this DIY barbecue sauce is that it’s so quick and easy to make! Basically, you stir every thing together and let it heat up. You could just mix it but the flavors change as it simmers.

Homemade BBQ Sauce

Ingredients

  • 1 6 oz can of tomato paste
  • 1 Tbsp molasses
  • 3 Tbsp No products found.
  • 1 Tbsp Liquid Smoke
  • 2 Tbsp No products found.
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup (more or less) of brown sugar
  • 1/2 cup water (add it a little at a time to obtain the right consistency)

Do

  1. Add all ingredients except water in a small sauce pan place on low heat.
  2. Stir often as you add each ingredient.
  3. Once everything except water is added taste and make any changes.
  4. Add water a little at a time while stirring until you reach the right consistency. You’ll probably need between 1/4 cup and 1/2 cup.

Serve

Use this BBQ Sauce as you would a bottled sauce. If you have leftovers store in the refrigerator in an air tight container.

Homemade Barbecue Sauce

Homemade Barbecue Sauce

Forget store bought barbecue sauce, this DIY BBQ Sauce is vegan and delicious!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 6 oz can of tomato paste
  • 1 Tbsp molasses
  • 3 Tbsp Apple Cider Vinegar
  • 1 Tbsp Liquid Smoke
  • 2 Tbsp Vegan Worcestershire Sauce
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup (more or less) of brown sugar
  • 1/2 cup water (add it a little at a time to obtain the right consistency)

Instructions

  1. Add all ingredients except water in a small sauce pan place on low heat.
  2. Stir often as you add each ingredient.
  3. Once everything except water is added taste and make any changes.
  4. Add water a little at a time while stirring until you reach the right consistency. You’ll probably need between 1/4 cup and 1/2 cup.

Notes

You can add more brown sugar or maple syrup if you like a sweeter sauce. Add more heat by adding hot sauce like Sriracha.

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© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

Next I’ll share my Cauliflower BBQ Bites recipe!

Make sure you read the labels on all of your ingredients. Some versions may not be vegan or may contain gluten. Always read ingredients on packaged products to make sure they are safe for you.

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Roasted Red Pepper Dip

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I love eating dips. LOVE them I tell you. Since transitioning to a plant-based diet, oil-free hummus is in my weekly meal plan rotation. This Roasted Red Pepper Dip is oil-free and one of my favorites!

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When I want something with a little more flavor than my classic hummus, I’ll make this Roasted Red Pepper hummus. It’s like magic because I can eat way more veggies when I have hummus than I eat without it. 

Since this hummus is made without oil or tahini, there is very little fat! 

Roasted Red Pepper Hummus

What do you eat with hummus?

There are so many foods that pair well with hummus. Raw veggies, pita bread, and crackers are perfect for hummus. I also enjoy hummus on wraps, sandwiches, in salads, and mixed into pasta! Adding roasted red pepper hummus to my Mediterranean Bowl brings it to a whole new level.

Substituting Chickpeas

Hummus doesn’t have to be made with chickpeas. If you can’t eat chickpeas because of an allergy or intolerance, you can substitute another type of bean. I recommend great northern beans or any other white bean. 

I routinely make dips like my Cilantro Jalapeno Hummus, Spinach Artichoke Dip and Green Chili White Bean Dip with white beans. There isn’t a big difference in flavor or texture, especially if it would take another trip to the store, just use what you have.

Do you need tahini in hummus? 

I don’t think you need tahini in hummus. Sure it adds some flavor and creaminess but it’s not necessary in my opinion. I’m not a big tahini fan.

I just leave tahini out of all the hummus recipes I make. 

Kids love dip

I don’t really need an occasion to make humus and I find that my kids love it too. They easily eat twice as many veggies (if not more) when I have a delicious dip to enjoy them with. I’ll often cut up veggies and leave hummus next to them on the counter while I’m cooking. As they smell dinner, they come in to snack while I cook. Without a doubt, they eat way more veggies that they would at dinner.

This dip is really easy to make and is delicious with veggies, crackers, chips or in a wrap.

This dip is allergy-friendly by avoiding nuts, sesame and dairy. It’s also vegan and gluten-free, which is pretty typical around here.

Roasted Red Pepper Hummus

Ingredients

  • 1 15 ounce can of chickpeas, drained
  • 1/4 cup water (more or less)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup roasted red pepper

Do

Puree beans, water, spices and red pepper in a Food Processor or high-powered blender and blend until smooth. I use my Blendtec and push the “dip” button for super simple and quick option.

Serve

This is the perfect condiment for your veggie wraps and great with raw veggies. 

Yield: 6

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus is an oil-free, low fat hummus that is perfect for people on a whole food plant-based diet.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 15 ounce can of chickpeas, drained
  • 1/4 cup water (more or less)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup roasted red pepper

Instructions

  1. Puree beans, water, spices and red pepper in a Food Processor or high-powered blender and blend until smooth.
  2. If needed, you can add more liquid to get a smoother consistency.

Notes

Store leftover dip in an air tight container in the refrigerator for up to a week.

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© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

Vegan Spinach Artichoke Dip

by 28 Comments

Are you looking for an all around great tasting dip that is perfect for friendly get together’s, holiday parties or comfort food. Let me introduce you to my guilt-free, low-fat Vegan Spinach Artichoke Dip.

Vegan Spinach Artichoke Dip

Unlike your typical spinach artichoke dip, this healthy Vegan Spinach Artichoke Dip is dairy-free, gluten-free, oil-free and nut-free!

Many people use cashews to make cheesy plant-based dips, but that adds fat and allergens. Since I consider this perfect party food, I want it to be suitable for people with nut allergies.

Vegan Spinach Artichoke Dip

Plant-Based Pantry Staples

I like to keep a jar of artichoke hearts in my pantry just in case I want to make this dip! I usually have all the other ingredients on hand so this is an easy dip to make.

  • White Beans
  • Spices + Nutritional Yeast
  • Spinach
  • Artichokes
  • Lemon Juice
Easy Vegan Spinach Artichoke Dip.

Quick and Easy Spinach Artichoke Dip

Nothing has to be prepared ahead of time and I don’t have to buy any special ingredients. This dip comes together quickly in my Blendtec Blender but a food processor would work too.

Plant-Based Party Food

This Plant-Based Spinach Artichoke Dip is perfect for holiday’s like Christmas and New Year’s Eve parties! It’s a game day must have! It also travels really well so it’s easy to take with you.

You don’t have to save it for parties or football season. It’s perfectly suited for movie nights, pre-dinner (or post-dinner) snacks, on a sandwich or wrap, or to make when you are all by yourself and don’t want to share.

vegan Spinach Artichoke Dip

Spinach Artichoke Dip

Easy, vegan Spinach Artichoke Dip uses whole foods to create a delicious plant-based dip. See F.A.Q.’s for substitutions.

Ingredients

  • 1 ½ cup warm white beans (I use Great Northern)
  • ½ cup water (more or less)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 Tbsp nutritional yeast
  • ½ cup artichoke hearts (I use jarred, without oil)
  • 1 tsp lemon juice
  • 1 cup raw spinach

Do

  1. Puree beans, water and spices in a food processor or high-powered blender, I use my Blendtec.
  2. Add artichoke hearts and lemon juice and pulse slightly until it reaches desired texture.
  3. Pour dip into heat safe container (I use an oven safe casserole dish). Rip spinach into smaller pieces and mix into dip.
  4. Bake for 20 minutes at 350° or until warm.

Serve

This dip is great with crackers or chips but also really good on bread or in a wrap. This is oil-free and diary-free but tastes sinfully good.

Yield: 8 servings

Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip is perfect for parties or football season. This easy recipe is dairy-free, nut-free, gluten-free, oil-free and delicious.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 15 ounce can of white beans, drained and warmed (I use Great Northern)
  • ½ cup water (more or less)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 Tbsp nutritional yeast
  • ½ cup artichoke hearts (I use jarred, without oil)
  • 1 tsp lemon juice
  • 1 cup raw spinach

Instructions

  1. Drain your beans then warm them slightly. Puree beans, water and spices in a food processor or high-powered blender, I use my Blendtec.
  2. Add artichoke hearts and lemon juice and pulse slightly until it reaches desired texture.
  3. Pour dip into heat safe container (I use an oven safe 9x9 casserole dish). Rip spinach into smaller pieces and mix into dip.
  4. Bake for 20 minutes at 350° or until warm.

Notes

This dip is great with crackers or chips but also really good on bread or in a wrap. I love it with fresh, raw veggies.

Store covered in the fridge for a few days.

See F.A.Q.'s in the post for more information.

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© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

Frequently Asked Questions

Why do you use white beans?

White beans give the dip a creamy base that is low in fat. It’s also more allergy-friendly than dips with a nut base. White beans are full of fiber so you’ll feel more satisfied.

Does Vegan Spinach Artichoke Dip taste cheesy?

This dip is dairy-free and doesn’t contain cheese so it isn’t real cheesy. It does contain nutritional yeast which gives it some cheesy flavor.

Can I use frozen chopped spinach instead of fresh?

Yes you can. I recommend allowing the spinach to thaw a bit and squeeze out extra moisture.

Can I use fresh garlic?

Yes, fresh garlic, and even roasted garlic is delicious in this. I originally used garlic powder for ease but fresh is a great option.

For more football food ideas visit my Party Food Pinterest Board! It’s full of delicious dips and finger foods.

Need More Dip Ideas

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Oven Roasted Salsa

by 10 Comments

Let me be up front about this. This is not one of my quick recipes, BUT it is incredibly easy AND delicious. This Roasted Salsa taste better than my favorite Mexican restaurant.

If you have an abundance of tomatoes from your garden or if you just can’t resist the low prices at the store and farmers markets then I have a recipe you really need to try. I’m addicted to it.

Roasted Tomato Salsa

Roasted Salsa

Ingredients

  • 8 Roma Tomatoes (more or less)
  • 2 Jalapeno Peppers
  • 1 head garlic
  • 1/4 of an onion
  • salt to taste (optional)

Do

  1. Preheat oven to 350 degrees.
  2. Wash your produce. Put tomatoes and garlic in one oven safe pan and put your jalapenos in a separate pan. You do not need oil! I didn’t roast the onion because I didn’t have much left but you could. Watch it so that it doesn’t burn.
  3. Roast veggies (1 hour for jalapenos, 2 hours for tomatoes and garlic).
  4. Remove from oven and allow everything to cool so that it can be handled.
  5. Once everything is cool put the tomatoes, jalapenos, half of the garlic and the onion in a high-powered blender. I used my Blendtec and pushed the “Dip” button. I also removed the skins from my tomatoes and the seeds from the jalapenos and tomatoes before blending them. You don’t have to do this, it’s just an extra step. (If you don’t have a Blendtec I recommend putting it on your Christmas List. You can even get a Reconditioned Blendtec for a great deal.)
  6. Blend until there are no large chunks, add a little salt if needed.

Serve

This is heaven with tortilla chips but I’ve also eaten it on Black Bean Tostadas and Tacos. Today I’ll have it on my Baked Potato.

You can mix things up and use roasted onion, roasted corn, whatever you have in abundance. This made about 2 cups for me but it will depend on the size of your tomatoes.

Yield: 2 cups

Oven Roasted Salsa

Roasted Tomato Salsa

Roasted tomato salsa with fresh tomatoes

Prep Time 10 minutes
Cook Time 2 hours
Additional Time 40 minutes
Total Time 2 hours 50 minutes

Ingredients

  • 8 Roma Tomatoes (more or less)
  • 2 Jalapeno Peppers
  • 1 head garlic
  • 1/4 of an onion
  • salt to taste (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Wash your produce. Put tomatoes and garlic in one oven safe pan and put your jalapenos in a separate pan. You do not need oil! I didn’t roast the onion because I didn’t have much left but you could. Watch it so that it doesn’t burn.
  3. Roast veggies (1 hour for jalapenos, 2 hours for tomatoes and garlic).
  4. Remove from oven and allow everything to cool so that it can be handled.
  5. Once everything is cool put the tomatoes, jalapenos, half of the garlic and the onion in a high-powered blender. I also removed the skins from my tomatoes and the seeds from the jalapenos and tomatoes before blending them. You don’t have to do this, it’s just an extra step.
  6. Blend until there are no large chunks, add a little salt if needed.

Notes

You can mix things up and use roasted onion, roasted corn, whatever you have in abundance. This made about 2 cups for me but it will depend on the size of your tomatoes.

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© Holly Yzquierdo

Creamy Italian Salad Dressing (Oil-Free)

by 43 Comments

Are you looking for a good Oil-Free Salad Dressing? Look no further! This quick and easy Creamy Italian Salad Dressing is made with mostly pantry staples.

Creamy Italian Salad Dressing

If you are like me you need a good salad dressing. I usually avoid the store-bought stuff because they can be loaded with oil, sugar, or loads unrecognizable ingredients.

Creamy Italian Salad Dressing ingredient. White beans, spices and lemon juice.

This oil-free salad dressing uses:

  • white beans
  • spices
  • lemon juice
  • water

My Sweet and Tangy Salad Dressing was such a big hit that I wanted to branch out. It was good but I wanted a creamy salad dressing.

Most creamy dressings contain oil and even the healthy dressings contain nuts, often cashews. If you have to limit nuts or avoid them all together, those dressings are not an option. This salad dressing uses white beans to provide the creamy base, that is perfect for people with nut allergies.

Creamy Italian Salad Dressing

If you are looking for a salad dressing that is frugal, dairy-free, nut-free, gluten-free, oil-free and easy to make with pantry staples, then you need to try this salad dressing.

Creamy Italian Salad Dressing (Oil-Free, Low-Fat)

Yield: 2 cups

Oil-Free Creamy Italian Salad Dressing

Creamy Italian Salad Dressing

The budget-friendly, dairy-free, nut-free, gluten-free, oil-free salad dressing is easy to make with pantry staples!

Enjoy it on salad, wraps and even served warm on pasta!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1½ cup cooked white beans, drain and rinse if using canned (I cooked great Northern beans)
  • ½ cup (to 1 cup) water
  • 2-3 Tbsp fresh squeezed lemon juice
  • ½ tsp garlic powder
  • 2 tsp dried parsley
  • 1½ tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp sea salt (optional)

Instructions

  1. Warm beans slightly then place in a blender or food processor (I used my Blendtec).
  2. Pour in ½ cup water.
  3. Squeeze juice from lemon into a small dish, remove any seeds then pour juice into dressing. Start with 2 tbsp of lemon juice and add one more tablespoon of juice if needed.
  4. Dump in the rest of the spices then blend/process well.
  5. Scrap sides of container and add more water if necessary.
  6. Dressing should come out creamy and smooth. More water and spices can be added to meet your preferences.

Notes

This recipe makes about 2 cups of salad dressing. Since it's low fat, you can eat as much as you want.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo
Category: Sauces, Dips, and Salad Dressings

This salad dressing can be enjoyed on salad, in wraps and even served warm on pasta (gluten-free pasta for us). Last night we served in on a garden salad to accompany our Minestrone Soup.

Since this salad dressing uses white beans I recommend you enjoy it within 5 days. Don’t worry you will come up with plenty of ways to use and this recipe makes approximately 2 cups. My 5-year-old ate more than his fair share on salad then asked for more to eat with a spoon.

Oil-Free Creamy Italian Salad Dressing

If you need a salad dressing with a longer shelf life try my Oil-Free Sweet and Tangy Salad Dressing. Or, if you want a salad dressing that’s bursting with flavor you need to try my Oil-Free Raspberry Vinaigrette Salad Dressing.

Green Chili White Bean Dip

by 20 Comments

I’ve been selfishly keeping this Green Chili White Bean Dip to myself. Today is the day I set it free! It’s made with pantry staples so if you have nothing in the fridge you can still make this dip. I think it is “guilt-free” so if you end up eating the whole bowl with a spoon there is no harm done.

Green Chili white bean dip

Green Chili White Bean Dip

Ingredients

  • 1 can of white beans, drained and rinsed (I used Great Northern beans)
  • 1 (4 oz) can of diced green chilies
  • 1 tsp salt (optional, and you may want to taste before using)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • cilantro (optional)

Do

  1. Pour beans, chilies, and seasonings into a blender or food processor.
  2. Blend until smooth, add a little water if needed.
  3. Taste, add extra seasonings if desired.

Serve

I devoured this dip with tortillas, pita bread, veggies, tortilla chips and homemade Pico de Gallo.

You could also eat the Green Chili White Bean Dip as a sandwich or wrap spread. I finished it off with a spoon though, it is just that good!

This tip would be perfect for a potluck!

I also wanted to invite you all to join a brand new Facebook group for our community. The My Plant-Based Family Group is a group for anyone interested in plant-based living. Discussion, questions and encouragement are welcome! Click HERE to join!