My Plant-Based Family

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

Sauces, Dips, and Salad Dressings

Pico de Gallo

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I love homemade salsa and I make several different varieties but most of the time the simplicity and ease of Pico de Gallo win out. If you are not familiar with Pico de Gallo, it is almost like a raw, chunky version of salsa and uses similar ingredients. Salsa on the other hand is much more liquid, soupy even.

Admittedly I used to buy Pico de Gallo in the deli or produce section but those are usually full of chemicals and pricy. If your family deals with multiple food allergies you can play it safe by making your own Pico de Gallo at home to avoid cross-contamination.

What is Pico de Gallo vs Salsa?

The main difference between salsa and Pico de Gallo is that salsa has a bit more liquid, is slightly pureed, and sometimes cooked. Whereas Pico de Gallo is always fresh and never pureed. 

I top almost everything with Pico de Gallo because I can make in a few minutes and only need a knife and cutting board.

How to Make Pico de Gallo

Ingredients

  • 4 Beefsteak Tomatoes, diced 
  • 1 Red Onion, diced 
  • 1 Jalapeno pepper 
  • ⅓ cup Cilantro, finely chopped 
  • 1 clove Garlic, minced 
  • 1 ½ tablespoons Lime Juice 
  • ½ teaspoon Salt

Instructions

Step 1 – Chop

Start making this salsa by making sure all of the vegetables and herbs are finely chopped or diced. 

Step 2 – Mix

Add all of the ingredients to a bowl and mix well. 

Step 3 – Set

Allow the mixture to set for about 10 minutes.

Step 4 – Stir

Stir and enjoy!

Ways to Serve Pico de Gallo

Spoon Pico de Gallo onto baked potatoes, taco salads, tacos, burritos or wraps, soups, beans or grains. I also like to top my White Enchiladas, Tostadas, Mexican Casserole with Pico de Gallo.

Eat it as a dip with your favorite tortilla chips, or on top of crostini and more! 

Storage

Pico de Gallo can be stored in an airtight container for up to 5 days in the refrigerator. Good luck having leftovers though!

Are you a salsa or Pico de Gallo fan? Do you make them yourself or buy them at the store?

More Fresh Salsa and Dip Recipes

If you like this Pico de Gallo, you’ll love these other plant based recipes:

Yield: 3 1/2 cups

Pico de Gallo

Pico de Gallo

This Pico de Gallo is fresh, easy to make, and absolutely delicious! You will love using this as a dip with tortilla chips, or adding it as a topping to burritos, tacos, or nachos!

Prep Time 5 minutes
Additional Time 10 minutes
Total Time 15 minutes

Ingredients

  • 4 Beefsteak Tomatoes, diced
  • 1 Red Onion, diced
  • 1 Jalapeno pepper
  • ⅓ cup Cilantro, finely chopped
  • 1 clove Garlic, minced
  • 1 ½ tablespoons Lime Juice
  • ½ teaspoon Salt

Instructions

  1. Start making this salsa by making sure all of the vegetables and herbs are finely chopped or diced. 
  2. Add all of the ingredients to a bowl and mix well. 
  3. Allow the mixture to set for about 10 minutes. 
  4. Stir again and enjoy!  

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Did you make this recipe?

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

© Holly Yzquierdo

Virtual Vegan Potluck: Butternut Squash & Quinoa Salad

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Welcome to My Plant-Based Family and the Virtual Vegan Potluck. Today over 100 bloggers are joining forces to entice you with delicious vegan recipes. I signed up to bring a salad. I chose to incorporate two seasonal flavors, butternut squash and fresh cranberries.

If you want to start at the very beginning of the potluck go to Vegan Bloggers Unite! There are buttons at the bottom of this recipe you can follow to progress through the potluck.

Butternut Squash & Quinoa Salad with Oil-Free Cranberry Dressing

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 Ingredients for Butternut Squash & Quinoa Salad 1 serving (dressing recipe below)

  • 2-3 cups of your favorite salad greens
  • 1 cup cooked quinoa
  • 1/2 cup roasted or steamed butternut squash
  • 1 tsp freshly grated ginger
  • 2 Tbsp dried cranberries
  • 1/4 of an onion

Do

  1. Cut onions into rings and cook in a hot skillet, stirring regularly until onions are crispy.
  2. In a medium bowl mix cooked quinoa, squash and cranberries together and carefully stir in grated ginger.
  3. Spoon quinoa mixture over fresh greens. Top with cooked onions and oil-free cranberry dressing.
  4. If desired toss everything together.

Tip: My husband prefers this salad without the onion, feel free to leave it out.

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Oil-Free Cranberry Salad Dressing

Ingredients (2-4 servings)

  • 1/4 cup fresh cranberries
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp freshly grated ginger
  • zest from 1 orange
  • 1/4 cup fresh orange juice
  • 2 Tbsp maple syrup
  • 1/4 cup water
  • 1/4 tsp xanthum gum

Do

  1. Put all ingredients in a blender or food processor (I used my Magic Bullet) and process until everything is smooth.
  2. Taste and add more maple syrup if it is to tart or add more water or juice if dressing is too thick.

Tip: If you don’t have xanthum gum you can get away without it if you do not add the water. The dressing will be more tart and thinner but works great in a tossed salad. You could also add a little corn starch instead.

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In previous potlucks I’ve brought Gluten-Free Pumpkin Muffins, Gluten-Free Apple Muffins and a Lentil Shepherds Pie. If you are just stopping in today for the potluck feel free to look around, maybe checkout my Recipe Page. It is full of Whole Food, Plant-Based Recipes that are oil-free and mostly Gluten-Free.

You can go backward in the potluck to 86 Lemons by clicking the Go Back button below; or journey forward to In Fine Balance by clicking the Go Forward button.

 

Oil-Free Blueberry Vinaigrette

by 7 Comments

Try this oil-free blueberry vinaigrette recipe to change up your salad routine. Just toss five ingredients in a blender or food processor, and you’ve got a flavorful (and colorful!) salad dressing without any additives.

While they are often enjoyed fresh or baked into delicious desserts, blueberries can also shine in unexpected places, like homemade salad dressings.

Blueberries taste like summer to me. There is something about fresh berries that reminds me of running barefoot in the warm sun. With no cooking involved to heat up the house, it’s a perfect choice.

Packed with antioxidants and natural sweetness, this dressing is not only a treat for your taste buds but also a nourishing addition to your salad.

Can I Use Frozen Blueberries?

Yes, you can use frozen blueberries to make homemade blueberry vinaigrette. Just let them thaw before following the recipe. Your salad dressing will have the same great taste!

How to Make Oil-Free Blueberry Vinaigrette

Ingredients

  • 1/2 cup fresh blueberries
  • 1 Tbsp red wine vinegar
  • 1 Tbsp water
  • 1/8 tsp onion powder
  • dash of black pepper

Instructions

Step 1 – Blend

Add all ingredients to a blender/food processor and whiz until smooth.

Step 2 – Rest

Allow to rest for a few minutes to congeal. Then drizzle the blueberry vinaigrette generously over your favorite salad and toss to coat evenly.

Serve

This salad dressing is amazing on spinach and mixed greens. I paired it with walnuts and mandarin oranges for an amazing salad that even my kids loved. Freshly sliced nectarine would be a lovely choice as well.

Experiment with different salad combinations to find your perfect pairing, and enjoy the perfect balance of sweetness and acidity.

Storage

Store any leftover blueberry vinaigrette in an airtight container in the refrigerator for up to 5 days. Just give it a shake before serving.

More Plant Based Salad Dressing Recipes

Yield: 2 Servings

Oil-Free Blueberry Vinaigrette

Oil-Free Blueberry Vinaigrette

Oil-free, plant based blueberry vinaigrette is packed with blueberry flavor and free of additives.

Prep Time 3 minutes
Additional Time 3 minutes
Total Time 3 minutes

Ingredients

  • 1/2 cup fresh blueberries
  • 1 Tbsp red wine vinegar
  • 1 Tbsp water
  • 1/8 tsp onion powder
  • dash of black pepper

Instructions

  1. Add all ingredients to a blender/food processor (I used my Magic Bullet) and whiz until smooth.
  2. Allow to rest for a few minutes to congeal.

Notes

Serve on spinach or mixed greens. Pairs well with freshly sliced nectarine.

Did you make this recipe?

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

© Holly Yzquierdo

Sweet & Tangy Salad Dressing (oil-free)

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A sweet and tangy salad dressing is the secret to getting my kids (and myself) to eat mounds of greens. This recipe is oil-free, simple and versatile for a variety of uses.

I make this salad dressing with pantry staples so it’s inexpensive and lasts a long time. Did I mention it’s oil-free, gluten-free and vegan? This is a recipe you can feel good about serving and eating.

Easy Tangy Salad Dressing

When I say this dressing is easy, I mean it! Just throw everything in a blender for a few seconds, and it comes out perfect every time. You can’t mess it up.

Of course you can add the sweet and tangy dressing to a traditional green salad, but don’t be afraid to get creative. It is a great addition to wraps, noodles and grain salads too.

Best Tangy Dressing

As the name suggests, the flavors in this dressing are both sweet and tangy. You can adjust the ingredients to suit individual preferences, but my family loves the balance of the original recipe.

Balancing the opposing flavors also makes it easier to accommodate all kinds of dishes from salads to grains to noodles. It truly goes with everything!

How to Make Sweet & Tangy Salad Dressing

Ingredients

  • 3 Tbsp apple cider vinegar
  • 3 Tbsp maple syrup or agave nectar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/8 tsp dried paprika
  • 1/4 tsp dried dill
  • 1/2 tsp Italian seasoning
  • 2 oz water
  • 1/4 tsp xantham gum

Instructions

Add all ingredients and blend in a blender for a few seconds. Allow the dressing to rest before using to give it time to thicken. Told you it was easy!

Serving Suggestions

I love this dressing on a big salad or a wrap. It is also fantastic in noodle or grain salads. My boys (2 and 4) LOVE it. They beg for salad and salad dressing. It also makes a great dip for cut up veggies.

Storage

Store any leftovers in the jar or another airtight container and refrigerate.

The spices settle at the bottom of the jar, so shake before pouring and serving again.

More Plant Based Salad Dressings

If you like this sweet and tangy salad dressing, you’ll love these recipes too:

Yield: 1/2 cup

Sweet & Tangy Salad Dressing

Sweet & Tangy Salad Dressing

This plant based, sweet and tangy salad dressing will have everyone eating their veggies.

Prep Time 5 minutes
Additional Time 3 minutes
Total Time 3 minutes

Ingredients

  • 3 Tbsp apple cider vinegar
  • 3 Tbsp maple syrup or agave nectar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 1/8 tsp dried paprika
  • 1/4 tsp dried dill
  • 1/2 tsp Italian seasoning
  • 2 oz water
  • 1/4 tsp xanthan gum

Instructions

    1. Add all ingredients and blend in a blender for a few seconds.
    2. Allow the dressing to rest before using to give it time to thicken. 

Notes

  • Serve on a bed of greens, wrap, noodle or grain salad.
  • Refrigerate any leftovers in an airtight container.

Did you make this recipe?

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

© Holly Yzquierdo

 

Best Faux Cheese Sauce (Vegan)

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If you’re new to plant-based cooking or just exploring dairy-free alternatives, you may have noticed that creating a flavorful, creamy, and satisfying “cheese” sauce can be a bit of a challenge. Enter faux cheese sauce—a delicious, nutrient-dense sauce that requires no dairy but still brings the cheesy goodness.

This sauce, featuring ingredients like nutritional yeast, rice flour, turmeric, and plant milk, is a perfect companion to just about any dish that could benefit from a little extra creaminess. Keep it mild and savory, or add spices like cumin and chili powder for a Mexican-inspired twist.

When we first switched to a plant-based diet, faux cheese sauce became a very important part of our arsenal. We ate a lot of Mexican food (we still do) but it wasn’t the same without all of the cheese we used to add.

This faux cheese sauce is more than just a vegan alternative—it’s a delicious, versatile addition to any kitchen. Whether you’re a seasoned plant-based eater or simply looking for a healthy, dairy-free sauce to add to your repertoire, this faux cheese sauce is sure to impress.

How to Make Faux Cheese Sauce

Ingredients

  • 1/4 c Nutritional Yeast
  • 2 Tbsp rice flour* (wheat flour can be used instead)
  • 1/4 tsp tumeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt to taste (I used 1/2 tsp)
  • 1/4 tsp cumin**
  • 1/2 tsp chili powder**
  • 1 c plant milk (I use rice or unsweetened almond milk)

*For a thicker sauce add extra flour.**These are optional but best used for a Mexican inspired flavor.

Instructions

Step 1 – Add Dry Ingredients

In a medium sauce pan add all dry ingredients and place on medium heat.

Step 2 – Stir

Stir with a whisk as dry ingredients are heated and begin to toast. Don’t let them burn!

Step 3 – Add Plant Milk

Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and whisk often. When sauce becomes thick remove from heat and let cool for a few minutes.

Serving Suggestions

Once blended, this faux cheese sauce becomes a rich, creamy addition to a wide range of dishes. You can drizzle it over pasta for a dairy-free mac and cheese, use it as a nacho cheese sauce, or even as a dip for veggies and chips. It’s also great for casseroles, baked potatoes, and as a topping for plant-based burgers and sandwiches. And if you make it a little thicker, it can be spread on toast for a quick, savory snack.

For those who like experimenting, consider stirring in additional ingredients to customize your sauce. Add a pinch of smoked paprika for a smoky flavor, or a touch of mustard powder to bring out the “cheesiness” even more. The possibilities are endless!

Tips for Perfect Faux Cheese Sauce

  1. Blend Until Smooth: Achieving a creamy, smooth texture is key to a great faux cheese sauce. Use a whisk or blender to ensure all the ingredients are fully combined and that the rice flour is evenly incorporated.
  2. Adjust to Taste: Don’t hesitate to play around with the seasonings to suit your taste. Start with the base amounts listed, then tweak to find your perfect balance of cheesy, salty, and savory.
  3. Experiment with Thickness: If you prefer a thicker sauce, gradually add more rice flour, a half-teaspoon at a time, until it reaches your desired consistency. For a thinner sauce, add a splash of extra plant milk.
  4. Store and Reheat Carefully: This sauce can be stored in the fridge for up to a week, making it a convenient option for meal prep. When reheating, warm it gently and add a splash of plant milk if it becomes too thick.

More Plant Based Sauce Recipes

If you like this faux cheese sauce, you’ll love these plant-based recipes too:

Faux Cheese Sauce (Vegan & Gluten-Free)

Faux Cheese Sauce (Vegan & Gluten-Free)

A velvety, dairy-free cheese sauce made from wholesome plant-based ingredients, perfect for adding creamy, cheesy flavor to any dish.

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

Ingredients

  • 1/4 c Nutritional Yeast
  • 2 Tbsp rice flour* (wheat flour can be used instead)
  • 1/4 tsp tumeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt to taste (I used 1/2 tsp)
  • 1/4 tsp cumin**
  • 1/2 tsp chili powder**
  • 1 c plant milk (I use rice or unsweetened almond milk)

Instructions

  1. In a medium sauce pan add all dry ingredients and place on medium heat.
  2. Stir with a whisk as dry ingredients are heated and begin to toast. Don’t let them burn!
  3. Once they are warmed and begin to be very fragrant (again, not burnt) add the plant milk and whisk often.
  4. Once sauce becomes thick remove from heat and let cool for a few minutes.

Notes

For thicker sauce, add flour.

Did you make this recipe?

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

© Holly Yzquierdo

All Purpose Mushroom Marinade

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Some nights you just need an easy, kid-friendly meal; and nothing is easier than pasta.

We used gluten-free pasta because my 20 month old is gluten-free. He loved this pasta and the mushrooms.

This was his first time successfully feeding himself. He normally eats with his hands but he always tries to use the spoon. He totally rocked spooning this pasta into his mouth. He had seconds of this by the way.

I’m not typically a mushroom lover but my marinade really takes them to a whole different level. So if you don’t like mushrooms you will want to try them this way; if you like mushrooms this may become your favorite way to prepare them.

Mushroom Marinade

Ingredients

  • 1 Tbsp Braggs
  • 1 Tbsp Worcestershire Sauce (vegan)
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Balsamic vinaigrette
  • 1 Tbsp Agave Nectar
  • 1 Tbsp Cooking Sherry (optional, I use in Italian dishes but not Mexican)
  • 1/2 to 1 cup of water
  • Mushrooms of your choice, we prefer Portobello

Do

  1. Mix all liquids for the marinade in a large bowl and stir to incorporate them all.
  2. Wash mushrooms and pat dry.
  3. Slice them then add to marinade.
  4. Let them soak 15-30 minutes, stirring occasionally.
  5. Cook the mushrooms however you prefer. I simmered these with onions for the pasta but will often grill them for fajita’s.

Serve

This marinade is extremely versatile. I use it, adjusting where necessary, for all of my mushroom recipes. I’ve had people who didn’t like mushrooms tell me they really enjoyed them this way. It’s a lot easier than the recipe I came up with for my Portobello Fajita’s. My Portobello Burgers are pretty good too if you are in a Portobello kind of mood.

I served this with a big ol’ garden salad! Yes that was just MY salad, in a serving bowl. My husband and 3 year old had their own. 😉

Just in case you are wondering, the Pumpkin Bread from yesterday’s post does make a delicious breakfast, especially with a cup of coffee.

Mushroom Marinade

mushroom marinade

All purpose, plant based mushroom marinade

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 Tbsp Braggs
  • 1 Tbsp Worcestershire Sauce (vegan)
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Balsamic vinaigrette
  • 1 Tbsp Agave Nectar
  • 1 Tbsp Cooking Sherry (optional, I use it in Italian dishes but not Mexican)
  • 1/2 to 1 cup of water
  • Mushrooms of your choice, we prefer Portobello

Instructions

  1. Mix all liquids for the marinade in a large bowl and stir to incorporate them all.
  2. Wash mushrooms and pat dry.
  3. Slice them then add to marinade.
  4. Let them soak 15-30 minutes, stirring occasionally.
  5. Cook the mushrooms however you prefer. I simmered these with onions for the pasta but will often grill them for fajita’s.

Notes

Serve over pasta or salad or any way you like to eat mushrooms!

Did you make this recipe?

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

© Heather Mayes