Today, it’s all about pebre, which is a condiment that contains chili peppers, olive oil, cilantro, garlic, and more ingredients. Think of pebre as Chile’s version of pico de gallo, a classic refreshing salsa that is popular in Mexican cuisine. Although pebre is not a salsa, it is a signature condiment that you find in Chilean homes and restaurants. Because it is a regional condiment, there are some variations from place to place. The Chilean version tends to be a bit saucier.

At its core, pebre is a mixture of cilantro, garlic, onion, olive oil, and peppers. Traditionally, you use aji chili peppers, but you can use jalapeño or serrano peppers if the aji ones are unavailable. Depending on your spice tolerance, you may want to add more or less peppers. Additionally, you may want to use a different pepper that isn’t as spicy, like a poblano or anaheim chili. Pebre is the perfect condiment to spice up just about anything. You can enjoy it similar to a salsa with some raw dehydrated seed crackers if you are on the raw vegan diet. If you are no longer cleansing or adhering to a raw vegan diet, you can spoon it over some roasted potatoes or wild caught fish.

Pebre is very easy to make. All you have to do is add all of the ingredients to a bowl and whisk to combine. If you want the pebre to be less saucy, simply add less water or oil. You can also add more onions, garlic, scallions, or cilantro to make it thicker. You can also add a little pizzazz by including lemon juice and red chili flakes for extra heat. It’s not traditional, but you can also incorporate your favorite hot sauce for added sing. If you want to tame the spice, chop up tomatoes and throw them in the mix. That’s all you have to do! If you enjoy this recipe and want to see other recipes like it, let us know in the comments below.

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There are many different condiments that exist all over the world. Some are quite bland or fattening, while others are replete with herbs, oil, seasonings, and tons of flavor. This green harissa condiment happens to boast incredible flavor and spiciness, and it’s common in North African countries like Morocco, Libya, and Tunisia. Although many people pair it with meats or rice, it goes great with roasted or raw vegetables.

Traditionally, green harissa is a chili paste that contains roasted peppers, oil, green herbs, and lots of different spices. Depending on the person making it, some onion or garlic may also be incorporated into the recipe. Additionally, green harissa recipes vary from region to region, and household to household. Some versions use mild peppers in place of hot chili peppers, but this recipe brings the heat. Although the recipe calls for jalapeño peppers, you can either up the spice level and use serrano peppers, or you can keep it relatively mild and use half of a jalapeño. Let your taste buds make the decision for you!

The only kitchen tool you need for this recipe is a food processor. A high-speed blender will work, but a food processor gets the job done a little easier and faster. The green harissa has a thicker, slightly chunky consistency, but you can thin it out by adding a touch more olive oil. The picture, for example, shows a thicker consistency, but you can blend it until you achieve a thickness that you enjoy. The condiment should retain some texture, rather than being completely liquid. That’s how easy it is to make green harissa. Get your ingredients and get to blending!

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Get ready for the spice because there’s no stopping it with this sauce. It’s an amazing hot sauce recipe that is completely raw vegan. It’ll light your fire and possibly cause some panting. It serves as a tasty condiment, but you can also use it as a dip for raw vegetable sticks or dehydrated zucchini/kale chips.

This sauce looks similar to a classic salsa verde (green salsa), and it’s just as hot and tasty. You can control the spice level by adding more or using fewer peppers. The number of peppers you use may also depend on their size and variety. For example, you may only need 6 larger jalapeños, but 10 smaller jalapeños may be necessary to yield the amount of sauce you desire. If you decide to use serrano peppers or habanero peppers, you’ll have to judge how many you want to include in the sauce. Be careful with hotter peppers! Additionally, you can remove the seeds to tame the spice level if you want to use peppers that have a higher Scoville rating.

The Scoville scale is a measurement of the pungency or heat of a chili pepper. Scoville Heat Units (SHU) are based on the concentration of capsaicinoids in the pepper. A pepper’s Scoville rating is based on dry mass and chili peppers can range in pungency in worldly cuisines. The heat rating goes from 100 or less (sweet peppers) to over three million (Pepper X). The spiciest chilis rank higher than one million Scoville units and may induce sweating, panting, or possible heartburn or digestive discomfort. This is all knowledge for you to have as you go forth and blend this raw hot sauce into existence.

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During your raw vegan journey, it’s essential to find healthy replacements for foods you enjoy. Cheese is a “necessity” for many people, but it contains unhealthy fats and can cause excess mucus and inflammation. Although this raw vegan almond parmesan is dairy-free, it does provide the saltiness you crave from traditional parmesan cheese. And instead of being acidic, this parmesan has an alkalizing effect on the body.

Almonds are rich in healthy fats, protein, fiber, potassium, and vitamin E. Nine almonds contain the recommended daily amount of vitamin E, which is a powerful antioxidant that encourages healthy skin, hair, cholesterol, and hormone levels. The body needs vitamin E for enzymatic activities, neurological processes, and for healthy organ function.

It’s very important that you use raw almonds for this recipe. Firstly, you cannot eat roasted and seasoned almonds during your cleansing experience. Most importantly, though, raw almonds won’t alter the flavor of the parmesan. You can typically find raw almonds at most grocery stores, but you can also find them from online retailers. The most important ingredient, besides the raw almonds, is the nutritional yeast. This is the ingredient that brings the “cheesy” flavor you crave. It also supplies the body with an array of nutrients, including vitamin B12. The garlic powder and salt add more layers of flavor. There’s no time to waste. Let’s get to blending!

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The secret is in the sauce, right? While that may not be true for every recipe, it certain is the case for this one! This savory sauce is fresh, creamy, and extremely versatile. You can either drizzle it over your raw tacos, use it as a salad dressing, or toss zucchini noodles in it,

This sauce functions as both a dip and a sauce. It differs from a classic pesto in that it’s quite creamy and has somewhat of a cheesy flavor, which comes from the nutritional yeast. The sauce bursts with notes of zesty citrus, which is a perfect complement to the herbaceous cilantro. What we’re trying to say is that it’s not your average run-of-the-mill sauce. It’s a notch above, each bite exploding with layers and layers of flavor.

We don’t want to hype this sauce up to the point where you are let down by flavor. It’s an incredibly tasty creation, but it may not be the best sauce ever created. The flavors are prominent and it tastes fresh, which will give that same quality to whatever you use it with. Let us know what you end up using the sauce for because we’re eager to hear about your culinary creations. We’d say “happy cooking,” but no cooking is involved, so “happy blending.”

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Skip the canned unhealthy cranberry sauce this year and get back to real ingredients. It takes a matter of minutes to whip up a batch of this refreshing, tangy raw vegan cranberry sauce. The texture is luxurious and it provides an array of beneficial nutrients. It’s the sauce that will stand out on the festive holiday table. You can serve it with desserts, baked winter squash, bean casserole, or even the holiday turkey!

In case you haven’t noticed, fresh cranberries are currently available in grocery stores. They have a very short season, so it’s best to get your hands on them while the gettin’s good. Cranberries are some of the richest sources of ellagic acid, which is a powerful antioxidant that exhibits anti-cancer activity. Ellagic acid is also in blackberries, raspberries, pomegranates, pecans, strawberries, and other plant-based foods, but cranberries have the highest content. Heat destroys ellagic acid, so cooking fresh cranberries cancels out many of their health benefits. That’s why it’s so good to consume them in their raw form!

Raw cranberries can be quite tart, but that’s where the dates come into play. Dates offer wonderful sweetness that balance the acidity from the orange and the cranberries. Finally, the pinch of allspice sets it all off. You’ll be surprised at just how refreshing it is!

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Garlic sauce is a classic condiment in Lebanese cuisine. known as toum, this sauce is fragrant, unctuous, and has a consistency that is very similar to aioli. The best part is that you don’t need mayonnaise or eggs to make this spread! In fact, this recipe only requires four ingredients: garlic, grapeseed oil, lemon juice, and sea salt. You also use fresh garlic cloves, not roasted garlic or garlic confit. It has a vibrant flavor that is a wonderful acidic complement to other savory or sweet flavors.

The reason that this recipe calls for a neutral oil, grapeseed oil, is because of the way it emulsifies during the blending process. You have to allow the ingredients enough time to blend in the blender so the spread can become smooth and creamy. It almost looks like mayonnaise, but it’s not. You can use an oil that has a more assertive flavor, for example, olive oil or avocado oil. It’s best to make a tiny batch using that kind of oil, though, because you want to make sure it emulsifies properly.

As far as the blending goes, this requires a decent amount of time in the food processor. You start by blending the peeled garlic cloves and sea salt until the garlic forms a paste. In order to achieve this consistency, you’ll have to stop blending, scrape down the sides, and continue blending many times. Once it forms a paste, you add the oil and lemon juice. Make sure that the food processor is running while you pour in these ingredients. The oil goes in last because it adds a fat component that allows the garlic sauce to bloom. That’s why it ends up looking like mayonnaise!

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Get your cashews ready because it’s time to make a raw vegan Alfredo sauce. You don’t need butter, heavy cream, or parmesan cheese to make this recipe. This recipe ditches the dairy and replaces it with creamy cashews, which yield a luscious, creamy sauce. Typically, a raw vegan Alfredo sauce has nutritional yeast and oil, but this recipe also avoids those two ingredients. Omitting those ingredients actually contributes to a lighter sauce, which is only an added bonus.

The best advice we can give you for this recipe is to use a high-speed blender or a food processor. Using a weak blender or a blender with dull blades will lengthen the blending time. Additionally, you might end up with a chunky sauces that has unblended cashew pieces. Before you blend the ingredients, you have the option of soaking the cashews in water for 20-30 minutes. This helps to naturally soften the cashews, making the blending process much easier.

Once you make the sauce you can pour it over raw carrot noodles, zucchini noodles, or cucumber noodles. It’ll be the perfect entree to enjoy during a cleanse. Store any leftover sauce in an airtight container in the fridge for three to five days.

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Pesto sauce may be the undisputed champion of condiments and sauces. It’s simply a beautiful combinations of powerful ingredients. The rich, aromatic basil pairs with the fragrant garlic and bright lemon juice. Pesto goes great on sandwiches, over zoodles, and it even works as a dip. In fact, this pesto makes for an excellent dip because it has more body than your average sauce. The green peas, which are not on a traditional pesto ingredient list, add protein and thickness. Because of this, you need to blend the pesto in a food processor.

The secret to a perfect pesto sauce is to have minimal liquid. You obviously need liquid to aid the blending process, but the goal is get away with using as little as possible. This recipe only calls for the juice of one lemon and 1/2 cup of olive oil. You can make it in a high-speed blender, but it will come together a lot easier in a food processor. Lastly, make sure to adjust the pesto to your liking. You may need to tinker with the seasonings to achieve the flavor you want.

Note: This recipe is not cleanse-approved. It contains green peas, which are not raw.

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In case you are unaware, pickled red onions may be one of the best condiments of all time. They go great on everything from Buddha bowls and tacos to falafels and salads. They have a powerful bite to them, and the each bite bursts with a briny, vibrant flavor. Pickled onions offer wonderful acidic flavor, balanced with an underlying sweetness. In this recipe, the combination of spices, vinegar, and aromatics form a harmonious, flavorful marriage. In fact, you may find that these pickled onions become a staple in your fridge. We don’t blame you if you make a new batch every week! That’s how amazing they are.

This recipe calls for both red wine vinegar and apple cider vinegar. The combination of these two vinegars establishes as unique tang, undercut with a subtle briny sweetness. Don’t worry, though, because they won’t overpower whatever you put them on.

When it comes to cutting the onions, we recommend using a mandoline, unless you are a pro chef with incredible knife skills. A mandoline will ensure that all slices are the same, which helps with pickling time. This recipe also calls for a serrano pepper, but you don’t have to add that if you aren’t a fan of spicy foods. A dash of chili flakes can also offer a hint of heat to the pickled onions.

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