I made some one night to serve with a big plate of grilled vegetables and loved it SO MUCH.

I had planned on posting the whole thing as one recipe, but as I was using the leftover pesto in different ways I realized how versatile it was -- just like basil pesto.

Psst... I've got a Cilantro Pesto recipe, too!

Dill pesto needs its own post for sure. I included a bunch of ideas to use it down at the bottom of the post!

I feel like dill is a very under appreciated herb. Steve and I both love it -- maybe because of all the dill-infused meals we ate when we lived in Russia? It's always been one of my favorites since then.

Where we live it's a little hard to find big bunches -- mostly I see those little clear clamshells. I always grab a bunch if I happen to be in a store that sells them. Sprouts does. So does Whole Foods.

You can absolutely use pine nuts in this if you want. I use sliced almonds because one of my kids has a pine nut allergy and they're easier to grind up than bigger nuts.

I also like a pinch of pepper flakes to liven things up (it's not spicy) and a big ol' clove of garlic. A squeeze of lemon juice brightens the flavors. I started adding lemon juice to my basil pesto, too, and it keeps it from turning brown quickly.

Do you need a food processor to make pesto?

Well, not really. You can also use a blender. Or you can mince everything by hand. It won't be quite as smooth, but the flavors will be there.

Gorgeous, right? If you're itching to stir in some grated Parmesan cheese, I would fully support you. It's delicious both ways though.

Can you freeze pesto?

Yes.

You can either freeze it in a block if you intend to use the whole thing at once. Or freeze it in an ice cube tray so you can take out a little at a time.

Did you know I also have a Homemade Sun-Dried Tomato Pesto, too? You could do a pesto bar party. Invite me, please.

Ways to Use Pesto

You can also stir dill pesto into potato salads, serve it with roasted or grilled vegetables, add a dollop to your Paleo Ranch to make DILLY RANCH.

One night I spread the dill pesto on some pizza dough, added the leftover grilled veg, sprinkled some mozzarella and Romano cheese over top and.... it was one of the best pizzas we've ever had. Truly. Any kind of pizza dough/crust would work, too.

If you're looking for more ideas, check out the post I did for The Pioneer Woman: 5 Creative Ways to Use Pesto.

Any of these ideas would work with this Dill Pesto. Mmm.

More Recipes on Perry's Plate

• Smoothie With Pineapple
• Shrimp Roll Sushi
• Spatchcocked
• Sriracha Spice
• Paleo Strawberry Ice Cream
• Curried Lentils Recipe
• Salad With Grilled Chicken Recipe
• Roasted Potato Salad No Mayo 
• Best Carrot Salad Recipe

Dairy-Free Dill Pesto

Yield: ⅔ cup

Prep Time: 10 minutes

Total Time: 10 minutes

Dairy-Free Dill Pesto is a fun twist on traditional basil pesto. It's perfect to spread over grilled summer vegetables, stir into potato salads, or into some ranch for a super dill-infused salad dressing!

Print

Ingredients

Toggle ingredient group

• 1 large bunch of dill
• ¼ cup sliced almonds or pine nuts
• 1 whole clove of garlic, peeled
• ¼ teaspoon sea salt
• Juice from ½ of a lemon
• pinch of red pepper flakes
• ⅓ cup extra-virgin olive oil or avocado oil

Instructions

1. Remove about 2 ½ - 3 cups (loosely packed) of leaves from the dill bunch. It's ok if you get some of the stems in there. Just whack the dill off about half way up the stalk and pick out some of the thicker stems. You don't need to pull all of them off all the stems.
2. Put the dill in the work bowl of a food process or or in a blender. Add the almonds/pine nuts, garlic, salt, juice from ½ a lemon and the pinch of pepper flakes.
3. Pulse until everything is minced well and scrape down the sides as needed. While the machine is running, drizzle in the oil and blend for a few seconds until smooth.
4. Transfer the pesto to a lidded container and chill until ready to use. It should last about a week in the fridge.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

The post Dill Pesto appeared first on Perry's Plate.

Not to be dramatic, but when I have a jar of this Green Goddess Dressing in the fridge, there is much rejoicing in my household. My entire family is obsessed with it. We use it as a veggie dip, a smear for sandwiches, a drizzle over a salad or rice bowl.

And sometimes in a grilled cheese. I’m no joking – try it sometime. I’m grateful it’s an easy dump and blend kind of recipe and well worth using fresh herbs! I can’t wait to hear about the rejoicing in your household, too!

Green Goddess Recipe Ingredients

You'll need a creamy component first - I like a combo of Greek yogurt and avocado oil mayonnaise for the best flavor and consistency. You'll also need lots of fresh herbs and a handful of other things.

The key to getting the best flavor out of this dip is to use fresh ingredients -- fresh herbs, fresh lemon, and fresh garlic will make all the difference!

Here's a list of ingredients for this green dip to get you started:

• Greek yogurt
• Mayonnaise
• Fresh herbs
• Fresh lemon
• Anchovy paste
• Fresh garlic
• Sea salt

How to make Greek Yogurt Dip

1. Blend all of the ingredients together.
2. Taste, and add more lemon juice or salt if you think it needs it.
3. Store, chilled, for up to 10 days.

Yogurt Dip Variations

Can I use all Greek yogurt instead of mayonnaise in this Green Goddess Salad Dressing?

Yes, but your dip will be a little runnier and more like a salad dressing than a dip. As it is, this isn't a super thick dip.

Also, if you use all Greek yogurt, I suggest cutting back on the lemon juice so the dip won't taste as acidic. I added notes for this at the bottom of the recipe.

What fresh herbs are best for green goddess dip?

I suggest using a mixture of at least 2-3 herbs for this dressing. I recommend using fresh basil, parsley, dill, and/or chives.

Cilantro is widely available and inexpensive, but I wouldn't recommend it for this recipe unless you use a very small amount. You don't want it tasting like Mexi-ranch.

Can I use sour cream in this Green Goddess Salad Dressing Recipe?

If you'd like to use sour cream instead of mayonnaise or instead of the Greek yogurt that would work. I recommend using a combination of at least 2, though, for best flavor.

I find things like this easier to make in a food processor. Sometimes blenders require more liquid to get things mixed up well.

Can I make this dip dairy free?

If you use all mayonnaise or a combination of mayonnaise, avocado, and/or dairy-free cream cheese, this dip would be dairy free.

It's already naturally gluten free, so no problems there.

Can I use dried herbs instead of fresh herbs?

Honestly, I wouldn't recommend it. Finely chopped fresh herbs are the star of green goddess dip and you wouldn't get the same fresh flavor with dried herbs.

If you're in a pinch and don't have quite enough fresh herbs, you can supplement with some dried, but I would use at least 1 ½-2 cups of fresh herbs.

Is there a substitute for anchovy paste?

Anchovy paste is a great way to add some deep, salty notes to a recipe! It's commonly used in Caesar dressing, too.

I like to use it when I saute vegetables -- like these Magical Sauteed Green Beans. 

You can find it in the grocery store near the canned fish or sometimes near the Italian condiments (tomato paste, sun-dried tomatoes, etc.) 

If you don't want to use it, you can use an equal amount of Worcestershire sauce.

Can I make this Green Goddess Yogurt Dressing in a blender?

If you don't have a food processor, then sure! You can use either appliance. If you're in the market for a food processor, this is the Cuisinart Food Processor I use.  I love it and feel like it's a good size for most things I want to do.

How to use this Green Goddess Sauce Recipe

• Add it to a veggie platter for a fun alternative to the typical ranch dressing that is most often used.
• Add it to salads!
• Drizzle it on a grain bowl or a protein bowl, or any mixture of protein, grains, and veggies you throw together for some added flavor and creaminess.
• Use on a burger or a grilled sandwich
• Goes well with Mediterranean flavors -- drizzle some on a gyro or a pita sandwich

How to store Green Goddess Dip

Store this dip in a lidded container or jar, chilled, for up to 10 days. I don’t recommend freezing it.

More homemade dips & dressings on Perry's Plate

Vegan Roasted Red Pepper Sauce - great as a pasta sauce, dipping sauce, or added to a grain bowl

Chipotle Vegan Queso - another cashew-based sauce that is great on anything Mexican inspired

Roasted Jalapeno Ranch Dressing - made with my Homemade Ranch Seasoning and lots of roasted chiles. It's my favorite for taco salads!

Dairy Free Caesar Dressing - this dressing uses nutriitonal yeast for a "cheesy" flavor and is Whole30 friendly, too!

I'd love to hear if you try this easy green goddess dip! 

Greek Yogurt Green Goddess Dressing FAQs

Green Goddess Sauce Recipe

Yield: Makes a generous 2 cups

Prep Time: 15 minutes

Total Time: 15 minutes

This lovely herby green goddess dip has a boost of protein from Greek yogurt! Dip your favorite veg or drizzle it over a salad or a grain bowl.

Print

Ingredients

• 1 cup plain Greek yogurt
• ½ cup avocado oil mayonnaise
• Juice from 1 large lemon (about 6 Tablespoons)
• 1 teaspoon anchovy paste (see note)
• 3 garlic cloves
• 3 cups mixed fresh herbs (parsley, dill, basil, chives, etc)
• ¼ teaspoon sea salt

Instructions

1. Put all of the ingredients in the work bowl of a food processor and pulse until smooth.
2. Taste, and add more lemon juice or salt if you think it needs it.
3. Transfer dip to a lidded container and chill until ready to use. Use within 7-10 days.

Notes

1. Anchovy paste is a great way to add some deep, salty notes to a recipe! It's commonly used in Caesar dressing, too. I like to use it when I saute vegetables. You can find it in the grocery store near the canned fish or sometimes near the Italian condiments (tomato paste, sun-dried tomatoes, etc.) If you don't want to use it, you can use an equal amount of Worcestershire sauce.
2. If you'd rather not use mayo, you can use all Greek yogurt. I would also reduce the lemon juice by half and then add more to taste if you do this so the dip isn't too acidic.
3. For the herbs, I recommend using a mixture of at least 2-3 herbs. I really loved the combination of parsley, dill, baisl, and chives.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cento Anchovy Paste 100% Italian

Nutrition Information

Yield 8 Serving Size ¼ cup
Amount Per Serving Calories 173Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 2mgSodium 144mgCarbohydrates 7gFiber 0gSugar 5gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Green Goddess Recipe appeared first on Perry's Plate.

I swear it tastes just like the original. I’m a wiz at creating copycat recipes, and this is the real deal. With just a few pantry staples—ketchup, mayo, and a touch of relish—this sauce delivers all the sauce burger magic you crave without any of the mystery ingredients.

In and Out Burger Sauce

Yes, you can actually request burger sauce packets at the restaurant. (Did you know this? I didn’t until Steve told me. He worked there as a teenager and has all the In N Out insider info.)

But if you don’t want to leave home or you don’t like their fries/burgers you can at least enjoy their famous burger sauce at home!

What is Burger Sauce?

Usually burger sauce is a combination of ketchup, mayo, and a few other ingredients added to burgers in restaurants. Similar sauces are used for dipping fries (i.e. Fry Sauce, if you live in Idaho or Utah.)

Every restaurant has their own unique spin on it, but IN N Out's happens to be my favorite. I'm kind of a snob about sauces like this. (Psst.. I don't actually like "fry sauce" that's sold everywhere around here.)

I'll show you how easy this stuff is. You'll always want to have some on hand for burger nights!

In and Out Burger Sauce Recipe Ingredients

• Mayonnaise: I use avocado oil mayonnaise because I like the mild flavor and appreciate the use of avocado oil. You can use any type of mayo you prefer, but please don't use Miracle Whip.
• Dill pickle relish: Make sure it's dill and not sweet. Unless you want this burger sauce to be on the sweet side. You could also mince a bunch of pickles and add a little pickle juice if you don't have relish on hand.
• Tomato ketchup: Any type will do! If you're wanting a lower sugar option, there are some low-sugar or sugar free options out there. Primal Kitchen makes one.
• Mustard: I use basic yellow mustard. Trader Joe's has a Dill Pickle Mustard that's the bomb and would work well here, too.
• Onion powder: This gives the sauce some depth.
• Worcestershire sauce: Also more depth and umami. If you don't like using Worcestershire sauce you can use coconut aminos or soy sauce/tamari.
• Sea Salt: To taste.

How to Make In N Out Burger Sauce

1. Mix all of the ingredients in a small bowl.
2. Add it to your burgers. Dip your fries in it. Maybe wish you had made extra.
3. Store in a lidded container, chilled, for up to 10 days.

Ways to Use In-N-Out Burger Sauce

• On burgers, of course! Beef burgers, turkey burgers, bison burgers... any burgers.
• As a dip! Whip up some oven fries and go to town. It's especially great with Sweet Potato Fries.
• Burger salads! Seriously, have you ever made a burger salad? Here's how it goes: bed of salad greens, chopped up cheese-covered burger patty, diced pickles, tomatoes, and a drizzle of burger sauce. It's one of the best leftover lunch hacks I've ever done.

More Easy Burger Recipes on Perry's Plate

If you like this recipe, try it on one of the burger recipes on my site!

Smoked Burgers: Burgers on a pellet grill are life-changing.

Caramelized Onion Burger: This is my favorite version of a smash burger!

Bacon Burger: Not just any bacon burger... a burger with my famous Bacon Jam!

Mushroom Burger Recipe: A blend of caramelized mushrooms and onions with a hit of chipotle.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Check out my YouTube video on this recipe! Copycat In N Out Burger Sauce

In N Out Burger Sauce Recipe

Yield: About 1 ½ cups

Prep Time: 10 minutes

Total Time: 10 minutes

You don’t have to hit the drive-thru to get that tangy, creamy goodness. This Copycat In-N-Out Burger Sauce is so easy to make at home, you’ll be dipping, slathering, and drizzling it on ALLLL the things.

Print

Ingredients

• 1 cup mayonnaise
• ¼ cup dill pickle relish
• 5 Tablespoons ketchup
• 2 Tablespoon yellow mustard
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon onion powder
• ¼ teaspoon sea salt

Instructions

1. Combine all of the ingredients in a small bowl and mix welll until no lumps of mayonnaise remain.
2. Spread over burgers or use is as a dip for fries!
3. Store any leftovers in a lidded jar or container for up to 10 days.

Notes

1. If you prefer to make your own mayonnaise, I have a Homemade Mayonnaise recipe you can use. I recommend using avocado or light olive oil to preserve the flavor of the burger sauce.
2. If you don't want to use Worcestershire sauce you can swap it out for coconut aminos or soy sauce/tamari instead.

Nutrition Information

Yield 12 Serving Size 2 Tablespoons
Amount Per Serving Calories 134Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 292mgCarbohydrates 2gFiber 0gSugar 2gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Copycat In-n-Out Burger Sauce appeared first on Perry's Plate.

The beauty of making your own mayonnaise (besides tasting better than store-bought) is that you can use whatever oil you prefer. The majority of commercial mayo is made with some kind of vegetable or canola oil which is very inflammatory.

Below I’ll give you suggestions on which oil to use, show you a couple of different methods, and give you all my best tips for making great mayonnaise in just minutes.

What is Mayonnaise?

Mayonnaise is basically an emulsion of egg yolks and oil (with seasonings). Making mayonnaise from scratch means eating raw egg yolks, so using high-quality free-range eggs is important. ("cage-free" is not the same thing as "free-range")

Ingredients For Homemade Mayo With Olive Oil

• Egg yolks
• Ground mustard
• Lemon juice
• Sea salt
• Avocado oil or light olive oil

How to Make Mayo With Olive Oil

Put all the ingredients except for the oil into the work bowl of a food processor. Buzz it for a minute or so until it gets creamy, then gradually add the oil in a small drizzle while the processor is running. Like... REALLY slowly.

When you drizzle in the oil and blend it for a minute or two it gets thick! It'll even thicken a little more in the fridge, but you can go ahead and use it.

How to Make This Mayo Recipe With Olive Oil With an Immersion Blender

I know a lot of people who prefer the mason jar - immersion blender method. I haven't had consistent success this way (due to the style of immersion blender I have), but here's the skinny if you want to try this way. There are a couple different methods...

1. Add the ingredients (except the oil) in a quart sized mason jar. Buzz them up with your immersion blender. Continue to leave the blender running while you slowly drizzle the oil into the jar. Move the blender up and down a little to ensure everything is blended well.
2. OR Add the ingredients in order and let the oil float to the top. Stick the immersion blender clear to the bottom of the jar and THEN turn it on. Let the very bottom ingredients blend together. And then very slowly and gently raise and tilt the immersion blender so some oil slips underneath and blends with the yolks. Continue to do this until all of the oil is incorporated.

Tips For Making Homemade Mayonnaise With Olive Oil

• Adding the oil slowly is the most important part of this recipe! The oil and eggs need to blend together in small amounts to emulsify properly.
• It helps to have fresh eggs. If your eggs are fresh from the store you'll have better success than if they've been sitting around for a week or two.
• What if the mayonnaise never emulsifies? Unfortunately, it's not salvageable. And it's probably because the eggs were older or the oil was added too quickly.

How to Use Olive Oil Mayo

This homemade version could be used as you use any other mayo - You can use it in any recipe that calls for mayo!

Sandwiches, tacos, sushi bowls or fries would all taste amazing served with this recipe.

How to Store Mayo With Olive Oil

Keep it in an airtight jar in the fridge and it will keep for a week. Next time I'll have a recipe for Paleo Ranch Dressing that will knock your socks off!

Olive Oil Mayo FAQs

Homemade Mayonnaise Recipe With Oil

Yield: about 1 cup

If you've ever wondered how to make mayonnaise -- here's a drizzle method with a food processor! I love using avocado oil because it's tasteless.

Print

Ingredients

Toggle ingredient group

• 2 egg yolks (fresh, free-range eggs if possible)
• ½ teaspoon ground mustard
• 2 T lemon juice
• ¾ teaspoon sea salt
• 1 cup avocado oil or light olive oil

Instructions

1. In the work bowl of a food processor, combine all the ingredients except for the oil. Process until smooth.
2. While the machine is running, add the oil in a slow drizzle. Like... very, very slowly. The mixture should thicken after a minute or two. Adjust seasonings if necessary and store in an air-tight container for up to 1 week.

The post Homemade Mayonnaise with Olive Oil appeared first on Perry's Plate.

I’m talking tomato sauce, vinegar, garlic, and your sweetener of choice (honey, coconut sugar, or date paste for Whole30). Whether you’re brewing pulled pork or grilling chicken, they elevate your protein without covering everything in corn syrup.

Why You'll Love these Low Sugar Barbecue Sauce Recipes

First, I made a Honey Lime Ginger BBQ Sauce. I really liked this one. It isn't too tangy or sweet, but it has a distinct lime flavor and the ginger turns it in a slight Asian direction.

I also wanted to do a Raspberry Chipotle BBQ Sauce, similar to the Blackberry Chipotle BBQ Sauce in one of my books, but make it keto-friendly.

Both have a tomato sauce & vinegar base and come together really quickly. (Like all of the BBQ sauces I've made from scratch.) You literally just dump everything in a saucepan and let it simmer for about 15 minutes. That's it.

The raspberry chipotle sauce has a little liquid smoke to give it a smokier bite. And if you can find pre-diced chipotle peppers, it'll change your life. (Don't ask me where I bought these because I don't remember.)

What you need for 2 Awesome Low Calorie Barbecue Sauces:

Honey Lime Ginger Whole30 BBQ Sauce:

• Tomato sauce
• Rice vinegar
• Honey
• Garlic
• Ginger
• Lime
• Dijon mustard
• Sea salt

Raspberry Chipotle Whole30 BBQ Sauce:

• Tomato sauce
• Frozen raspberries
• Red wine vinegar
• Low-carb granulated sweetener
• Chipotle peppers, from a can of chipotles in adobo sauce
• Garlic
• Sea salt
• Liquid smoke

How to Make Low Sugar BBQ Sauce

1. Put all of the ingredients into a medium skillet and let it simmer for about 15 minutes or until the flavors have combined and it has thickened slightly.
2. Taste, and add additional sweetener, lime juice, or salt as you see fit.
3. You could also blend it if you'd like it smoother sauce.

Low Sugar BBQ Sauce Recipe Variations

I REALLY love Lakanto monk fruit sweetener. I buy it at Costco or through Thrive Market. It's also popping up more and more in nicer or healthy-focused grocery stores. It measures 1:1 with cane sugar and has zero net carbs.

I used this "Golden" version which has a bit of a brown sugar taste. It's super good -- especially for BBQ sauce.4

KETO: You can totally use the Lakanto sweetener I mentioned above in both of these recipes. (Although it takes the "honey" out of the first one.) You could also use regular erythritol or Swerve (which is erythritol-based, but has a better flavor than straight erythritol.

PALEO: if you're not into this whole low-carb business, just use honey in both. Or coconut sugar which is really good in BBQ sauce because it has a total brown sugar vibe.

WHOLE30: Swap out the sweeteners for some Date Paste. Date Paste is just blended up dates that have been soaked for a bit. EASY. Don't use Date Paste to make treats or anything. That's a Whole30 no-no. You can use it to sweeten things like BBQ sauce, take the edge off of a too-acidic vinaigrette, or any other sauce that needs a hint of sweet.

I love both of these sauces. I don't like BBQ sauce that's super sweet, so if you're a sweet BBQ kind of person, you may want to bump up the sweetener.

Ways to use this Easy Homemade BBQ Sauce

Later this week I'll have a great Instant Pot BBQ Pulled Pork recipe for you! You can also use these sauces on pulled chicken or beef, on grilled chicken or steak, meatloaf, or anywhere else you'd use BBQ sauce.

It's also the secret ingredient that I put in my favorite fast & easy chili recipe -- Hearty Winter Chili. (Not to undermine the BEST Slow Cooker Steak Chili Ever. It's just good for those nights where I don't plan ahead, and I want chili in under an hours. You get me, right?)

How to Store Low Sugar Barbecue Sauce

And did you know that BBQ sauce lasts a LONG time in the fridge? (We're talking weeks. Maybe months.)

If you try these, let me know what you think!

Honey Lime Whole30 BBQ Sauce

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This BBQ Sauce has a kick of citrusy lime and a bite of ginger -- like it's about to venture into Asian territory. It's quick to make and versatile. We loved it on BBQ Pulled Pork, but it would be great brushed over grilled chicken as well.

Print

Ingredients

• 1 15-ounce can of tomato sauce
• ½ cup rice vinegar
• ½ cup honey
• 2 teaspoons minced garlic
• 2 teaspoons finely grated ginger (using a Microplane grater, if you have one)
• Zest and juice from 1 juicy lime
• 1 teaspoon Dijon mustard
• ¾ teaspoon sea salt

Instructions

1. Put all of the ingredients into a medium skillet and let it simmer for about 15 minutes or until the flavors have combined and it has thickened slightly.
2. Taste, and add additional sweetener, lime juice, or salt as you see fit.

Notes

1. To make this recipe low-carb, swap out the honey for a low-carb granulated sweetener. Net carbs become 3 carbs per ¼ cup of sauce.

2. Make it Whole30 compliant by using Date Paste instead of honey.

Raspberry Chipotle BBQ Sauce

Yield: 3 cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

I love the fruity flavor of raspberries mixed with spicy chipotles. It's a steller combination -- especially when you put the sauce on pulled pork or beef! Or grilled chicken. It's great on everything, really.

Print

Ingredients

• 1 15 ounce can of tomato sauce
• 10-ounce bag of frozen raspberries
• ½ cup red wine vinegar
• ½ cup low-carb granulated sweetener
• 2 teaspoons diced chipotle peppers, from a can of chipotles in adobo sauce
• 2 teaspoons minced garlic
• 1 teaspoon sea salt
• ½ teaspoon liquid smoke

Instructions

1. Put all of the ingredients into a medium saucepan and let it simmer for 15-20 minutes until raspberries have cooked down and the flavors have incorporated together.
2. You may use the sauce immediately. You could also blend it if you'd like it smoother or strain the seeds out if they bother you. The sauce won't be as thick if you strain the seeds, though.

Notes

1. There are 3.3 net carbs in ¼ cup of this sauce.

Disclosure: This post may contain affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

The post Whole30 BBQ Sauce (Low sugar Recipe) appeared first on Perry's Plate.

You'll Love This Cashew Queso Recipe

I tested a lot of variations on cashew-based sauces and this one is the keeper. Roasted cashews, smoky chipotle, and nutritional yeast blend into a silky queso that makes chips, tacos, and even veggies taste like a party. Naturally gluten-free, paleo-friendly, and weeknight easy.

Quick to make, endlessly versatile, and ridiculously addictive, you’ll want to give this dip a permanent spot in your fridge’s condiment section.

Cashew Chipotle Sauce Ingredients

• Cashews - raw and unsalted
• Lemon juice
• Nutritional yeast
• Garlic
• Sea salt
• Chipotle chile powder or a chipotle pepper from a can of chipotle peppers in adobo sauce
• Ground turmeric

How to Make Vegan Queso with Cashews

1. Put the cashews in a medium bowl and cover completely with steaming hot water. Let the cashews soak for at least an hour. Drain off the liquid.
2. Put the cashews in a blender or food processor along with ½ cup of fresh water and the ingredients listed above. Blend until smooth.

Chipotle Cheese Sauce Variations

Spice - Since chipotle is spicy, you might want to reduce the amount if you have a sensitive palate.

How to Make Paleo Nachos With Cashew Nacho Cheese

For these paleo nachos I used :

• My Crispy Sweet Potato Chips, grain-free tortilla chips, or plantain chips.
• Leftover shredded pork I pulled out of the freezer and heated up with some Chipotle Chorizo Seasoning
• Chipotle Vegan Queso (recipe below!)
• Favorite fixings -- guacamole, pico de gallo, chopped tomatoes, sliced radishes and cilantro.

Tips for making Cashew Nacho Cheese

Getting the cashews rehydrated is a key part of this recipe, make sure you soak them for at least 1 hour.

If you've never used dried chipotle powder, it's about as spicy as cayenne, so keep that in mind when using it.

I'm thinking we'll have these nachos on Sunday for Father's Day.

Nachos has become a Mother's Day tradition because it's something that's fast and easy and the kids can almost do by themselves. (And it doesn't stress Steve out.)

You can even make the vegan queso sauce ahead of time and heat it up in a skillet over low heat. Or pop in in the microwave for 20 second intervals and stir between each one.

If it starts to get clumpy or the texture is funny, just buzz it up again in the blender with a tablespoon of hot water to smooth it out.

How to Store Chipotle Cheese Sauce

Make the vegan queso sauce ahead of time and store it in an airtight container for up to 5 days.

Reheating Chipotle Cheese Sauce

Heat it up in a skillet over low heat. Or pop in in the microwave for 20 second intervals and stir between each one.

If it starts to get clumpy or the texture is funny, just buzz it up again in the blender with a tablespoon of hot water to smooth it out.

Other ways to use this Chipotle Queso Dip

This vegan queso can be used anytime you want to replace a cheese sauce!
I like drizzling it over my Roasted Vegetarian Enchilada Casserole or Easy Blackened Fish Tacos.
Or as a dip for Fiesta Gluten Free Chicken Nuggets and Everything Bagel Chicken Tenders.

SaveSave

Vegan Chipotle Queso (Gluten Free)

Yield: Makes about 1 ½ cups

Prep Time: 1 hour 5 minutes

Total Time: 1 hour 5 minutes

This dairy-free and paleo-friendly "queso" is a snap and makes some seriously delicious paleo nachos or a tasty tex-mex veggie dip!

Print

Ingredients

• 1 cup of raw, unsalted cashews (whole or pieces)
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons nutritional yeast
• 1 clove of garlic
• 1 teaspoon sea salt
• ⅛-1/2 dried chipotle chile powder or a chipotle pepper from a can of chipotle peppers in adobo sauce
• ⅛ teaspoon ground turmeric

Instructions

1. Put the cashews in a medium bowl and cover completely with steaming hot water. Let the cashews soak for at least an hour. Drain off the liquid.
2. Put the cashews in a blender or food processor along with ½ cup of fresh water and the ingredients listed above. Blend until smooth.

Notes

Nat's Notes:

If you've never used dried chipotle powder, it's about as spicy as cayenne, so keep that in mind when using it.

The post Vegan Chipotle Queso Dip with Paleo Nachos appeared first on Perry's Plate.