Delicious Dressings

BY CHEF KATIE MAE.

MADE FROM THE GARDEN.
ZERO ADDED SUGAR, OIL OR SALT.
 TABLE OF

CONTENTS

Dressing Tips and Tricks  . . . . . . . . . . . . . . . . . . . . . . . pg 2

Balsamic Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . .  pg 3
Lemon Tahini Dressing . . . . . . . . . . . . . . . . . . . . . . . . . pg 4
Cut the Inflammation Turmeric Dressing . . . . . . pg 5
Thousand Island Dressing . . . . . . . . . . . . . . . . . . . . . . pg 6
Caribbean Sweet Chili Dressing . . . . . . . . . . . . . . . . pg 7
Honey-Less Mustard Dressing . . . . . . . . . . . . . . . . . . pg 8
Katie Mae’s Caesar Dressing . . . . . . . . . . . . . . . . . . . . pg 9
Katie Mae’s Ranch Dressing . . . . . . . . . . . . . . . . . . . . pg 10
Cultured Cashew Cream Cheese . . . . . . . . . . . . . . . pg 11
Quick & Easy Peanut Dressing . . . . . . . . . . . . . . . . .  pg 12
Quick and Easy Romesco Dressing . . . . . . . . . . . . . pg 13
Sweet Poppy Seed Dressing . . . . . . . . . . . . . . . . . . . . pg 14
Say Hello to Chef Katie Mae . . . . . . . . . . . . . . . . . . . . pg 15

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 DRESSING TIPS & TRICKS
from Chef Katie Mae

When replacing oil in dressings consider When blending the cashews into a cream, it
is important to make sure to blend until the
the thickening, moisture, and flavor.
cashews are silky smooth.
Cashews are definitely the go to nut for rich
After a minute or so it will seem like the
creaminess, and for those who need to avoid
cashews are blended, but the cream will be
nuts, hemp seeds are the best to seed for
gritty with tiny cashew pieces until blended
creamy dressings.
for a little longer.
If you want a low-fat option, white beans,
pureed fruit, bell pepper, cauliflower,
Aquafaba
zucchini, and carrot are all excellent for In dressings, where the oil and egg are being
creamy, low-calorie deliciousness. replaced, try aquafaba. Aquafaba, or bean
water, is an amazing ingredient that creates
Cashews thickness and body in recipes.
For recipes using cashews, you have options:
It can be made by straining beans you have
1. If you have a high powered blender, you can cooked. The easy and fast method to getting
blend the cashews without soaking first. This aquafaba is using the liquid from cans of
is a quick fix if you don't have time to wait. white beans or garbanzos.

2. If you don't have a high powered blender, Keep in mind that a 14 ounce can of beans
then you will need to soak the cashews in hot gives about ¾ cup of liquid. You can use the
water for at least 30 minutes. beans to top you salads or toss any
remaining dressing with the beans as a nice
Cultured Cashew Cream Cheese side dish!

See page 10 for our fabulous Cultured Cashew

You can use the liquid from any beans, but
Cream Cheese recipe. This versatile silky
darker bean liquid often colors food an
spread adds a sharp, cheesy tang to any dairy-
unpleasant grey color that is not very
influenced dressing. You’ll see it in the Ranch
appetizing.
Dressing in this book, and it can be used in
place of the nuts (use half as much) in the
If you only have one can of beans, you can
Caesar Dressing, Thousand Island, Honey-Less
use water to make up the difference. Be
Mustard, or Turmeric Dressing.
aware that this will affect the consistency of
the finished recipe, making it slightly
WIt can also be used it as the base in other
thinner.
cheesy plant-based recipes, such as herbed
cream cheese, brie, cheesecake, or sour cream.

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 Balsamic Vinaigrette
by Chef Katie Mae

Ingredients Directions
1 cup water 1. Place all of the ingredients except the parsley
½ cup balsamic vinegar into a blender. Blend until smooth and creamy.

3 tablespoons chia seeds 2. Add the parsley. Blend for just a couple
3 cloves garlic (or up to 6 seconds or pulse a couple times, so you can still
see green flecks of parsley.
cloves if roasted first)

1–2 Medjool dates, pitted 3. Shake the container or stir the dressing well
before using.
½ teaspoon black pepper
¼ teaspoon no-salt 4. Store in an airtight container in the
seasoning (like Benson's refrigerator for up to 10 days.

Table Tasty)
Makes: about 1½ cups
¼ teaspoon dried oregano Ready in: 5 minutes
¼ cup chopped fresh
parsley

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 Lemon Tahini Dressing
by Chef Katie Mae

Ingredients Directions
3 lemons, juiced (about ½ cup) 1. Place all of the ingredients into a blender,
and blend until smooth and creamy.
½ cup low-sodium vegetable
broth or water 2. Store in an airtight container in the
½ cup white sesame seeds (or refrigerator for up to 10 days.

¼ cup tahini)
Makes: about 1¼ cups
1 Medjool date, pitted (optional)
Ready in: 3 minutes
½ tablespoon miso OR no-salt

seasoning (like Benson’s Table

Tasty) 

1 teaspoon garlic granules

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Cut the Inflammation Turmeric Dressing
by Chef Katie Mae

Ingredients Directions
1½ cups water 1. Place all of the ingredients into a blender,
½ cup walnuts OR ¼ cup nut and blend until smooth and creamy.

butter 2. Store in an airtight container in the

4 Medjool dates, pitted refrigerator for up to 7 days.

2 inches fresh turmeric or

Makes: about 2¼ cups
2 teaspoons ground turmeric 
Ready in: 5 minutes
2 inches fresh ginger or

2 teaspoons ground ginger

2 large cloves garlic

½ teaspoon black pepper

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 Caribbean Sweet Chili Dressing
by Chef Katie Mae

Ingredients Directions
1 yellow or white onion, diced 1.  Place the onion, hot pepper, garlic and cumin
½ Scotch Bonnet OR Habanero in a skillet or sauté pan over medium-high heat.
Sauté for a few minutes, stirring occasionally,
pepper, diced
until the onions are tender.
3 large garlic cloves, minced
2. Add the sweet potato and water to the pan.
½ teaspoon ground cumin Bring the water to a boil and then reduce the
1 medium sweet potato, diced heat to simmer until the sweet potatoes are
2 cups water tender, around 5 to 8 minutes

1½ cup fresh or frozen mango 3. Place the mango, lime juice, apple cider
vinegar, and mustard in a blender. Add the
2 tablespoons lime juice
cooked sweet potato mixture and blend until
2 tablespoons apple cider vinegar creamy.
1 tablespoon stoneground mustard

Makes about 2 cups

Ready in 5 minutes

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 Honey-Less Mustard Dressing
by Chef Katie Mae

Ingredients Directions
½ cup stone-ground mustard 1. Place all of the ingredients into a blender, and
blend until smooth and creamy.
½ cup apple juice (see notes)

¼ cup lemon juice 2. Store in an airtight container in the

refrigerator for up to 10 days.
¼ cup apple cider vinegar
2 cloves garlic 
Chef's Notes
1½ tablespoons cashews
You can add sweetness by increasing the amount
1½ tablespoons chia seeds of apple juice, but this will also make the dressing
1/8 teaspoon ground turmeric, thinner. You could also sweeten this dressing with 1
medium apple or ¾ cup of applesauce instead of
or more to taste
the apple juice—both still have fiber, so they will
1/8 teaspoon black pepper, or make a thicker dressing. Another option is to blend
in a couple of pitted dates.
more to taste

For a thinner dressing, add an extra

Makes about 1½ cups
tablespoon of water or slightly reduce
Ready in 3 minutes the amount of cashews or chia seeds.

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 Katie Mae’s Caesar Dressing
by Chef Katie Mae

Ingredients Directions
1 cup cashews 1. Place all of the ingredients into a blender,
1 cup aquafaba (see tips pg. 2) and blend until smooth and creamy.

2 Medjool dates, pitted 2. Store in an airtight container in

the refrigerator for up to 14 days.
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons stone-ground
Chef's Notes
Miso and capers both contain salt. For less
mustard
sodium, feel free to reduce or omit either.
1 teaspoon miso (optional)
To adjust tanginess, increase or decrease
1 teaspoon black pepper the amount of vinegar or lemon juice.
½ teaspoon garlic granules
To adjust sweetness, increase or decrease
1 tablespoon each of capers and the amount of dates.
brine (optional)
Makes about 1½ cups
Ready in 5 minutes

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 Katie Mae’s Ranch Dressing
by Chef Katie Mae

Ingredients Directions
¾ cup unsweetened organic soymilk 1. Place the soymilk, flax, and vinegar into a
½ tablespoon flax seed, ground blender Set aside for 10 minutes to allow
the milk to sour.
3 tablespoons apple cider vinegar
½ cup Cultured Cashew Cream Cheese 2. Add the rest of the ingredients minus
(next page) the fresh herbs. Blend until smooth and
creamy.
¼ cup water
2 Medjool dates, pitted 3. Pour the dressing into a mixing bowl
1 clove garlic, peeled and stir in the fresh chives, dill, and parsley.

½ teaspoon onion granules

4. Store in an airtight container in the
½ teaspoon dry mustard refrigerator for up to 7 days.
¼ teaspoon paprika
1/8 teaspoon freshly ground black pepper Makes about 2 cups
Ready in 20 minutes,
¼ cup fresh chives, minced
(+ cream cheese
2 tablespoons fresh dill, minced culturing time)
2 tablespoons fresh parsley, minced

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 Cultured Cashew Cream Cheese
by Chef Katie Mae, adapted from Miyoko Schinner's recipe

Ingredients Directions
1 tablespoon miso OR 1 1. Place the miso or yogurt (and salt) and the
tablespoon non-dairy yogurt soaked cashews into a high-powered blender.

2 cups cashews, soaked for 2. Blend on high speed at least 1 minute. Add a
little more water if necessary, but keep it to a
2-8 hours, and strained
minimum unless you want a thinner cream. Blend
½ cup of water until the mixture  resembles a silky smooth
pinch of salt (only necessary whipped cream cheese.

with non-dairy yogurt) 3. Transfer the mixture to a glass container and

cover with plastic wrap or an airtight lid. Let the
cheese ferment at room temperature for 12 to 36
Chef's Notes hours. It will thicken and develop air pockets as it
See tips on page 2. cultures. A warmer environment and longer
culturing time produces a sharper flavor.

Makes 2½ cups  4. Transfer the cheese to an airtight container once

Ready in 10 minutes it has cultured to your taste, and store in
(+ soaking and culturing time) the refrigerator for up to 2 weeks.

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 Quick and Easy Romesco Dressing
by Chef Katie Mae

Ingredients Directions
1 large red bell pepper 1. Place the almonds into a food processor.
Grind until very fine. The texture and
6 ounces canned fire-roasted
thickness of the dish will depend on how
tomatoes (about ¾ cup) long you grind them, but the flavor will be
¼ cup water outstanding no matter what. If using

1 cup almonds, soaked and drained almond butter, just add it in step 2

or ½ cup almond butter 2. Add the remaining ingredients to the

1 tablespoon tahini (sesame seed food processor. Blend until smooth and
creamy. Serve as a topping, spread, or dip.
butter)
½ tablespoon garlic granules 3. Store in an airtight container in the
¼ teaspoon red pepper flakes refrigerator for up to 10 days.

Makes about 1¾ cups 

Ready in 5 minutes

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 Quick & Easy Peanut Dressing
by Chef Katie Mae

Ingredients Directions
½ cup unsweetened peanut 1. Place all of the ingredients into a blender, and
butter blend until smooth and creamy.

½–¾ cup water 2. Store in an airtight container in the refrigerator

2 tablespoons rice vinegar for up to 7 days.

2 tablespoons lime juice

1 tablespoon tamari (optional)
Chef's Notes
Start with only ½ cup of water. If you want a
1 Medjool date, pitted
thinner sauce, add the last ¼ cup.
1 garlic clove (or ¼ teaspoon
garlic granules) The date helps balance the heat from the red
pepper flakes—adjust or omit according to your
¼–½ teaspoon red pepper
liking.
flakes

Makes about 1 cup

Ready in 3 minutes

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 Sweet Poppy Seed Dressing
by Chef Katie Mae

Ingredients Directions
¾ cup cashews 1. Place all of the ingredients except for the
¾ cup aquafaba (see tips pg. 2) poppy seeds into a high-powered blender. Blend
until smooth and creamy. If you can feel a bit of
3 tablespoons apple cider
grittiness from the cashews, blend for a few
vinegar minutes longer.
2 tablespoons water 2. Pour the dressing into the container you want
to store it in. Stir in the poppy seeds. Chill at least
2 tablespoons chopped white
an hour before serving.
onion
3. Store in an airtight container in the
4 Medjool dates, pitted refrigerator for up to 10 days.
½ teaspoon ground dry mustard

1 tablespoon poppy seeds Chef's Notes

Feel free to taste and adjust this dressing to your
Makes 4 servings taste. Add another date to increase the sweetness,
Ready in 5 minutes or start with just 1 or 2 tablespoons
of vinegar to decrease the tang.

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 Thousand Island Dressing
by Chef Katie Mae

Ingredients Directions
¼ cup cashews 1. Place all of the ingredients except the pickles
½–¾ cup water into a high-powered blender. Blend until
smooth and creamy.
3 Medjool dates, pitted

3 tablespoons apple cider 2. Add the pickles and pulse a few times, just
enough so you have an even consistency, but
vinegar
little pieces of pickle still give the dressing
2 tablespoons tomato paste texture.
1 teaspoon Dijon mustard
3. Store in an airtight container in the
1 teaspoon garlic granules refrigerator for up to 10 days.
1 teaspoon onion granules
Makes 4 servings
½ teaspoon dried rosemary
Ready in 5 minutes
Pinch of allspice

1 cup unsweetened low-sodium

pickles, chopped (or cucumber)

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T h e C u l i n a r y G y m . c o m
 Say hello to

Chef Katie Mae

Chef Katie Mae is a passionate

culinary coach who has trained
thousands of rookie and
seasoned home cooks to build
their kitchen fitness and make
their whole-food, plant-based
lifestyles easy and delicious.

She created The Culinary Gym as an online hub for learning,

practicing, and mastering whole food, plant-based cuisine.

Since 2011, she has been teaching at TrueNorth Health Center

and Dr. McDougall’s residential health programs. Witnessing
patients radically transform their health inspired her to
create an in-depth culinary curriculum to help them (and
others) embrace and thrive on a whole food, plant-based diet
at home. With a Masters degree in Nutrition from Bastyr
University and a personal passion for flavor science, Katie
Mae teaches how to prepare food that's both mouth-
watering and vitality-boosting!

Now you can train with her from anywhere in the world
through a weekly live cooking show and a robust online
course called Plant-Based Cooking 101.

F o r m o r e o f C h e f K a t i e M a e ' s d e l i c i o u s r e c i p e s ,

c o o k i n g c l a s s e s , a n d m o r e v i s i t : T h e C u l i n a r y G y m . c o m

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