If you guys don’t already have a “special sauce” recipe of your own, please go ahead and adopt my avocado anything dip — also known as “plant-based avocado special sauce” — as your own. You can serve it on practically anything (hello veggie burger spread) or dunk almost anything into it (yep, it’s a perfect Super Bowl party dip)! This is definitely my pick when I’ve got avocados on hand that are a bit overly mushy, too. It transforms them into something rather magical.
One of my favorite anytime salads is this … baby arugula and pan-grilled grape salad with cashew cheese balls, toasted sliced almonds, and lemony-pepper grilled grape vinaigrette. Not only does it have one of the longest salad names ever, it’s seriously one of the tastiest ever. Luckily, so it won’t be so difficult to remember the name of this, I gave it a shortened-up nickname: “anytime arugula and grilled grape salad!” That better?!
You can’t “beet” this! While I adore hummus (and so many other classic dips), I whip up this easy roasted beet dip when I want a change of taste — or a pop of vibrant color — or both. I love that all it takes is three plant-based ingredients—beets, tahini, and lemon juice — plus sea salt. It’s got the perfect touch of savoriness and hint of natural sweetness, too. Plus, it’s party friendly and beyond gorgeous to look at!