“Peanut” Sauce

1. In a small saucepan combine the almond butter, pineapple juice, coconut aminos, rice vinegar, garlic, ginger, and coconut milk. With the heat on low, whisk the sauce continuously until it comes to a simmer. Immediately remove from the heat. Serve immediately or store in an airtight container in the refrigerator.

Tarragon Special Sauce

1. In a small bowl whisk together the ketchup, mayonnaise, red wine vinegar, red onion, parsley, tarragon, and coconut aminos until fully combined.

Creamy Cashew Sauce

1. In a small saucepan on low heat, add the avocado oil, garlic, ginger, and shallot. Sauté the mixture until it's fragrant and the shallots are translucent for about 2-3 minutes.
2. Add coconut milk, cashew butter, coconut aminos, fish sauce, rice vinegar, and lime juice. Whisk until everything is fully combined. Continue occasionally stirring until the sauce is hot.

Asian Dressing

1. Drain the water from the dates. Add the coconut aminos, rice vinegar, avocado oil, sesame oil, garlic, ginger, and dates to a high-speed blender or jar wide enough to fit your immersion blender. Blend everything well, about 3-4 minutes. The dressing should emulsify, and the dates should be smooth.

Creamy Garlic Dressing

1. Add all ingredients in a jar wide enough for the immersion blender to fit.
2. Place your immersion blender on the bottom and blend for about 10 seconds. Slowly pull the wand up and continue blending until the dressing is fully emulsified.

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