Mock Sour Cream and Chive Dip – Ranch Dip (learnrawfood.com )

1 cup soaked raw cashews

1/2 cup water

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

2 tablespoons minced fresh chives or green onions

1 tablespoon minced fresh basil, or 1 teaspoon dried

1 tablespoon minced fresh dill, or 1 teaspoon dried dill weed

Put the cashews, water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth. Stop occasionally to scrape down the blender jar with a rubber spatula. Add the chives, basil, and dill and pulse briefly to mix. Chill for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Mock Sour Cream and Chive Dip will keep for 5 days.

Pesto (learnrawfood.com )

2 cups basil leaves, stemmed and firmly packed

1/4 cup extra-virgin olive oil

1 teaspoon crushed garlic

1/4 teaspoon plus 1/8 teaspoon salt

1/4 cup pine nuts, walnuts, or pecans

Put the basil, oil, garlic, and salt in a food processor fitted with the S blade and process until the basil is chopped. Add the pine nuts and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Do not over process; flecks of pine nuts should be visible throughout. Stored in a sealed container in the refrigerator, Pesto will keep for 5 days.

Marinara Sauce (learnrawfood.com )

1 ripe tomato, chopped (about 1⁄2 cup)

1⁄2 cup sun-dried tomatoes, soaked or oil-packed

1⁄2 red bell pepper, chopped (about 1⁄2 cup)

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh basil, or 1 teaspoon dried

1 teaspoon dried oregano

1⁄2 teaspoon crushed garlic (1 clove)

1⁄4 teaspoon plus 1⁄8 teaspoon salt

Dash black pepper (optional)

Dash cayenne

Place all the ingredients in a food processor fitted with the S blade and process until smooth. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days.

Variations

For Puttanesca Sauce: Increase the cayenne to 1⁄8 teaspoon. Stir 2 tablespoons thinly sliced black olives into the finished sauce.

For Middle Eastern Marinara Sauce: Add a dash of black pepper, ground cardamom, ground cinnamon, and ground cumin.

Spicy Green Sauce ( 101 Cookbooks)

1/4 cups of parsley or cilantro,
1 jalapeno,
1 large clove of garlic,
salt to taste,
lemon juice and olive oil to make up consistency.

Tatziki ( Raw in Russian)

1 cup of almonds soaked and cleaned
1/2 cup of water
1 cucumber
1 clove of garlic
1/4 cup of fresh dill of 2 table spoons of dry dill
2 table spoons of mint or 1 tea spoons of dry mint
1/4 cup of lemon juice
2 table spoons of olive oil
1/2 tea spoon of salt
1/4 tea spoon of pepper

Blend to consistency of sour cream