Browsing Category

Dressings and Sauces

Dressings and Sauces Lunch & Light Bites Recipe

Roasted Cauliflower and Garlic Dip

roasted cauliflower garlic dip vegan

Cauliflower and Garlic Dip

Beautifully roasted cauliflower with roasted garlic blitzed into a creamy dip. This vegan friendly and gluten free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week. If you’re going to a bbq or dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.

What’s in the recipe?

Cauliflower- Don’t underestimate the humble cauliflower, because when it’s roasted it tastes delicious. Full of flavour and seasoned with salt, it works perfectly in this dip.

Garlic- I’ve used 1/2 bulb of garlic which works out at about 6 cloves of garlic. Don’t be concerned with that many cloves as the roasting process takes away the harsh taste of it and instead creates a delicious rich and smokey flavour to the recipe.

Olive oil- I love using olive oil in dips and when roasting veg as it creates a beautiful golden and smooth flavour.

Tahini- Much like you use tahini in hummus, I love adding it to this dip to add a creamier texture. If you don’t have tahini you could swap it for hummus, or just simple leave this ingredient out. Add 1 ice cube to the processor to help create a fluffy texture.

Paprika and Cumin- These spices are delicious with the cauliflower, however I’ve only added a small amount so the flavour of the cauliflower comes through. Make it, taste test and feel free to add a little more to suit your preference.

roasted cauliflower and garlic dip

Follow for more recipes on Instagram and Pinterest

roasted cauliflower garlic dip vegan

Roasted Cauliflower and Garlic Dip

Easy cauliflower and garlic dip made by roasting the vegetables then blending with spices, olive oil and salt. Easy to make, makes a huge batch for the week. Just a few key ingredients to have this tasty dip.
Prep Time 5 mins
Cook Time 30 mins
Servings 4 people


  • 1 tbsp olive oil for the cauliflower
  • 1 large head of cauliflower chopped into florets
  • 6 cloves garlic around 1/2 bulb
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • 1 tsp smoked paprika
  • 1/2 tsp cumin powder
  • 1 tsp sea salt
  • 1/2 cup ice cold water
  • 1/2 small lemon squeezed


  • Start by preheating the oven to 200ºC (fan) and chop the cauliflower head into florets and place into a large baking dish / tray with 1 tbsp olive oil and a pinch of salt and the garlic cloves
  • Roast for 30 minutes, turning and tossing in the oil halfway through baking
  • Allow to cool a little before adding to a food processor along with the cold water, roasted garlic, tahini, lemon juice, paprika, cumin, salt and olive oil and blitz until smooth
  • Taste test adding a little more paprika or cumin if preferred


  1. Top with my delicious red pepper and garlic paste for an extra kick of flavour 
  2. Use my homemade zero waste croutons to dip into this
  3. Ice cold water helps create a fluffy texture, so allowing the cauliflower to cool before blending really helps
  4. You can add the roasted garlic skin, but if you would rather, squeeze the roasted garlic out of the skin when adding to the blender

If you like this recipe why not try my Roasted Pepper and Chilli Paste 

home made harissa paste

Dinner Dressings and Sauces Lunch & Light Bites Recipe

10 Minute Peanut Vegetable Noodles

simple peanut recipe noodle

Vegetable Noodles in Peanut Dressing

This noodle recipe is ready in less than 10 minutes and is possibly the easiest recipe to throw together! You just need a julienne peeler or a spiraliser (if you bought one in the hype back in 2015). The dressing is made of peanut butter and chilli with three types of noodles from rice to carrot and courgette (zucchini).

Breakdown of ingredients

Peanut Butter- I find using a smooth and runny peanut butter helps give the dressing a good texture. Brands such as Manilife, Meridian, Pip and Nut are all really good quality and delicious.

Courgette- Using courgette as a vegetable noodle works really well, giving a kind of crunchy noodle.

Carrot- Again, this makes a delicious vegetable noodle which adds a bit of crunch. Careful not to overcook them as they can go a little soggy.

vegetable noodles and peanut dressing

Coconut milk- You don’t need to add this to the recipe however makes a delicious addition. It’s creamy and thickens the dressing to go a bit further. If you have coconut cream simply add a splash of boiling water and whisk to make it a coconut milk texture.

Sesame Oil- This is a key ingredient as it gives a beautiful nutty and toasted flavour to the dressing. You can even double up the portion to make the silkiest smooth dressing.


Toasted Peanuts – Using toasted peanuts to top adds a beautiful crunch in contrast to the silky smooth noodles. I like toasting them on a dry pan for around 4 minutes to make them taste absolutely delicious

Spring Onions – The fresh pop of flavour from the spring onions works really well with the creamy nutty dressing. I like adding around 4 stalks of spring onions, finely chopped.


Find my recipes on Pinterest or tag me on Instagram

10 minute vegetable noodle peanut recipe vegan lucy and lentils

simple peanut recipe noodle

10 Minute Peanut Vegetable Noodles

Simple 4 ingredient vegetable noodle recipe with a peanut and chilli dressing. You can use coconut milk to make it extra creamy, or simply leave this ingredient out for a thiner texture.
Prep Time 2 mins
Cook Time 7 mins
Servings 2 people


For the peanut dressing

  • ⁣3 tbsp peanut butter smooth and oily texture
  • ⁣1/2 squeeze lime
  • ⁣2 tsp tamari or soy sauce
  • ⁣1 tbsp sesame oil
  • ⁣1 tsp chilli flakes
  • 250 ml full fat coconut milk optional ingredient to make this creamier and thicker

For the Noodles

  • 2 courgettes
  • 2 carrots
  • 80 g rice noodles I used vermicelli

To Top

  • 1 tbsp toasted peanuts
  • 4 spring onions finely chopped


To create the noodles

  • Using a finely tooth julienne peeler create the noodles with the courgettes and carrots (or use a spiraliser if you have one from the crazy trend back in 2015)
  • You can heat the rice noodles in hot water to loosen before adding to the pan, or just cook them straight in the dressing (depends how much washing up you want to do)
  • For the dressing simply whisk all of the ingredients together in a bowl then add to a pan to heat. Once the sauce has warmed add the noodles to the pan and stir through for around 5 minutes until the veg has softened slightly
  • Garnish with the toasted peanuts and finely chopped spring onions
Keyword 10 minute meal, 15 minute meal, easy recipe, peanut dressing, spiralised noodle, vegetable noodles, zoodles

If you like this recipe why not try my Crispy tofu and peanut noodle dish.

crispy peanut tofu noodle bowl

Dressings and Sauces Recipe

Red Pepper & Bean Dip Toast Topping

white bean dip
white bean dip
white bean vegan humus


1 x tin cannellini beans
2 tbsp tahini
squeeze lemon
1 clove smoked garlic
1 roasted red pepper
1/2 tsp salt
1/4 cup ice cold water
1 tsp smoked paprika


Mince or chop the garlic and pop into a little dish with the freshly squeezed lemon and set aside for 1-2 minutes

Pop all of the ingredients into a food processor and blend for around 30 seconds, add the lemon and garlic and blend until creamy

white bean vegan humus
white bean vegan humus
Dressings and Sauces Recipe

Creamy Hummus

creamy hummus recipe


1 400g tin chickpeas

2 tbsp creamy tahini

1 clove garlic

1 small lemon squeezed

large pinch salt

1 tbsp cumin powder

1/4 cup ice cold water


Tips to make creamy hummus

•Squeeze the fresh lemon juice into a small bowl then finely slice the garlic (or use a garlic press) into the juice for 30 seconds or so, it helps take away the harsh garlic taste

• the ice cold water which helps give it the fluffy texture, you can also use an ice cube if preferred

•don’t hold back on the tahini, a good quality tahini will make all the difference

•Add 1 tbsp extra virgin olive oil on top with a few chilli flakes and sesame seeds

•a really good pinch of quality salt on top to finish too

creamy hummus recipe
Dressings and Sauces Lunch & Light Bites Recipe

Walnut Pesto Pasta

walnut pesto pasta


Walnut Pesto

1 cup fresh basil leaves

1/4 cup extra virgin olive oil

1 clove garlic

2 tbsp nutritional yeast

3/4 cup walnuts

1/2 lemon squeezed 

Large pinch sea salt 


2 serving portions fusili pasta

6 vine tomatoes whole 

2 tbsp pine nuts


Add 2 portions of pasta (I used fusili) to a pot of simmering water, with a large pinch of salt, and allow to gently boil for around 8-10 minutes depending on cooking instructions

In a small frying pan, add a tsp of olive oil and gently fry the whole tomatoes with a pinch of salt and pepper, then after around 5 minutes add the pine nuts and gently toast

Whilst the pasta boils, add all of the pesto ingredients to a food processor* and blitz until creamy * If you don't have a food processor you can use a pestle and mortar

Once the pasta is cooked, drain the water and add the pesto and the pasta back to the pot, mix together and serve into two bowls

Add the tomatoes and toasted pine nuts on top and garnish with fresh basil



walnut pesto pasta
walnut pesto pasta
dessert Dressings and Sauces Recipe

Hazelnut Caramel

hazelnut butter caramel


280g hazelnuts 
1 tbsp coconut nectar (can replace with maple syrup)
large pinch sea salt 


Roast the hazelnuts for 5 minutes at 160ºC
Pop the hazelnuts into a food processor and blend for 3 minutes intervals, making sure the mix hasn't gathered up the sides
Blend until creamy (this may take up to 10 minutes depending on your processor)
Add the coconut nectar and sea salt, blitz for further few seconds then pout into a jar to enjoy
hazelnut butter caramel recipe
Dressings and Sauces Recipe

Classic Pine Nut Pesto

easy pine nut pesto recipe


1/4 cup pine nuts

1 cup fresh basil 

1/4 cup good quality olive oil

1/2 squeezed fresh lemon 

1 large clove garlic (I used smoked) 

Large pinch salt



Simply pop all the ingredients into a food processor and blitz until smooth. I like my pesto quite creamy so blend until a little runny. 

*Tip, if you like a thick pesto use 1/2 cup of pine nuts instead of 1/4 cup*

easy pine nut pesto recipe
Dressings and Sauces Recipe

Celeriac and Garlic Dip

Celeriac and garlic dip


1 small celeriac diced into 4cm cubes 

3 large cloves smoked garlic (normal will also work perfectly)

1 tsp cumin, 1tsp ground coriander

2 tbsp olive oil 

1/2 cup whole mylk (I used Rebel Kitchen)

1 tbsp tahini (optional)

Large pinch salt and pepper  



Preheat the oven to 180ºC

Cube the celeriac, drizzle in a dash of olive oil and pop in the oven to bake for around 35 minutes

Prepare the other ingredients by popping them all in a food processor (you don't have to blitz it yet)

Take the celeriac out of the oven (saving just a few cubes to pop on top at the end) and pop into the food processor and blitz together until smooth

Taste test and add a little more spice or salt if needed 

Garnish with the remaining cubes of celeriac, a drizzle of olive oil and fresh coriander


Celeriac and garlic dip
Dressings and Sauces Recipe

Spinach Pesto

Spinach Pesto recipe vegan


1 cup baby spinach 

1 cup fresh basil 

1 clove garlic

1/4 cup pine nuts 

1/2 lemon squeezed 

1/4 cup olive oil

large pinch salt

1 tbsp nutritional yeast (optional)


Simply pop all of the ingredients into a food processor and blitz until creamy 

*note* If you prefer a crunchier texture, blitz all of the ingredients apart from the pine nuts. Pour in the pine nuts and blitz for a few seconds until just broken down.

Stir in with pasta, layer in a sandwich or spread over pizza.

Spinach Pesto recipe vegan
spinach pesto vegan recipe
Dressings and Sauces Recipe

Avocado Hummus

vegan avocado hummus


1 avocado
1 tin chickpeas
1 garlic clove
1/2 lemon squeezed
1 tbsp cumin
1tsp chilli flakes
4 tbsp olive oil
2 tbsp tahini
large pinch salt


Simply blend together in a food processor and enjoy 

avocado hummus recipe vegan