Cashew Mint Dressing

Makes about 1 cup, or 8 servings.

Note: Use this dairy-free dressing, a beautiful shade of pale green, on salad greens or summer vegetables. You’ll need a blender to make this; using a food processor might result in a dressing that’s chunky or not quite emulsified. From “Eat Your Vegetables: Bold Recipes for the Single Cook.”

• 1/2 c. raw cashews

• 1/4 c. lightly packed fresh mint leaves

• 1/4 c. unseasoned rice vinegar

• 1/4 c. water

• 1 tsp. honey

• 1/4 tsp. fine sea salt, plus more to taste

Directions

Combine the cashews, mint, vinegar, water, honey and ¼ teaspoon salt in a blender; purée until creamy and smooth, stopping to scrape down the sides of the blender jar as needed.

Taste, and add salt if needed. Transfer to a container with a tight-fitting lid; use right away, or refrigerate for up to 2 weeks.

Nutrition information per serving:

Calories 50 Fat 4 g Sodium 85 mg

Carbohydrates 4 g Saturated fat 1 g Protein 2 g Cholesterol 0 mg Dietary fiber 0 g

Cilantro Goddess Dressing

Makes about 2 cups, or 16 servings.

Note: Here’s a vegan take on Green Goddess that helps put a fistful of herbs to good use. These proportions also can be used with other herbs (parsley, mint, basil or a combination), citrus, vinegars and oils. Based on a recipe in “Eat Your Vegetables: Bold Recipes for the Single Cook,” by Joe Yonan.

• 12 oz. silken tofu, drained

• 1 large or 2 small garlic cloves

• 1 c. lightly packed cilantro leaves and stems

• 2 tbsp. fresh lime juice

• 1/4 c. unseasoned rice vinegar

1/4 c. peanut oil (may substitute vegetable or canola oil)

• 1 tbsp. peeled, chopped fresh ginger root

• 1/2 tsp. fine sea salt, plus more to taste

Directions

Combine the silken tofu, garlic, cilantro, lime juice, vinegar, oil, ginger and ¼ teaspoon salt in a blender or food processor; purée until smooth, stopping to scrape down the sides of the blender or food processor bowl as needed. Taste, and add salt if needed.

Transfer to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Nutrition information per serving:

Calories 45 Fat 4 g Sodium 75 mg

Carbohydrates 1 g Saturated fat 1 g Protein 2 g Cholesterol 0 mg Dietary fiber 0 g

Cherry Tomato and Basil Dressing

Makes about 1 1/2 cups, or 12 servings.

Note: Tart tomatoes give this vegan dressing its tang, with no vinegar needed, and lend a Thousand Island-esque color. Use it on salad greens or roasted potatoes or as a dip for crudites. You’ll need a blender to make this; using a food processor might result in a dressing that’s chunky or not quite emulsified. From “Eat Your Vegetables: Bold Recipes for the Single Cook.”

• 1 pint cherry tomatoes, stemmed, each cut in half

• 1/2 c. extra-virgin olive oil

• 2 tbsp. chopped fresh basil leaves

• 1/4 c. pine nuts (may substitute walnuts)

• 1 tsp. Dijon mustard

• 1/4 tsp. fine sea salt, plus more to taste

Directions

Combine the tomatoes, oil, basil, pine nuts, mustard and ¼ teaspoon salt in a blender; purée until creamy and smooth, stopping to scrape down the sides of the blender jar as needed. Taste, and add salt if needed.

Transfer to a container with a tight-fitting lid; use right away, or cover and refrigerate for up to 2 weeks.

Nutrition information per serving:

Calories 100 Fat 11 g Sodium 55 mg

Carbohydrates 1 g Saturated fat 2 g Protein 0 g Cholesterol 0 mg Dietary fiber 0 g