Dairy-Free Tzatziki Sauce

Naturally Gluten-Free Sauces

Tzatziki Sauce - Dairy-Free

Serves 6 people

INGREDIENTS

2 Cups Plain Cashew Yogurt

OR

2 Cups Cashew Cream (recipe below)

2 Cucumbers, grated

½ Tsp Sea Salt

¼ Tsp White Pepper

1 Tbl Lemon Juice

2-3 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tsp Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line 2 fine colanders or strainers with a double layer of cheesecloth and set over bowls so that the bottoms don’t touch. Grate the cucumbers and put into one of the lined strainers. Pour the cashew yogurt or cream into the second lined strainer and refrigerate both for 1 hour or longer.

When ready to prepare the Tzatziki, take out the 2 strainers and discard any liquid that has drained into the bowls. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt or cream and mix well. Gently fold in the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve cold and store any leftovers in an airtight container in the refrigerator.

Cashew Cream

1 Cup Raw Cashew Nuts, soaked overnight and drained

½ Cup Water

¼ Tsp Salt

Place all ingredients in a high speed blender or use a stick blender and blend or process until completely smooth. Cashew Cream should be stored in an airtight container in the fridge.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cranberry BBQ Sauce

Naturally Gluten-Free Sauces

CRANBERRY BBQ SAUCE

INGREDIENTS

1 Tbls Lemon or Lime Juice

1 Tbls Apple Cider Vinegar

1 Cup Maple Syrup or Honey

1 Tbls Coconut or Olive Oil

1 Tsp Ginger, ground

1 Cup Raw Carrot, diced

1 Cup Onion, diced

1 Cup Cranberries, fresh, chopped

½ Tsp Salt

DIRECTIONS

In saucepan heat oil and add onion. Cook until slightly caramelized, add carrots and continue cooking for another few minutes.  Add all remaining ingredients to saucepan and bring to boil, then stir and lower to a simmer. Simmer on low for about 20 minutes or until the onions and carrots are tender. Remove from heat and allow to cool slightly, then blend with an immersion blender, or Cuisinart. Return to heat and simmer until sauce begins to thicken. The sauce can be stored in a glass contain in the refrigerator until needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Sweet and Sour Sauce

Naturally Gluten-Free Sauces

SWEET & SOUR SAUCE

 
INGREDIENTS
 
3 Cups Tomato Puree
¾ Cup Pineapple Juice, unsweetened
1/3 Cup Honey
1/3 Cup Coconut Aminos
¼ Cup Tomato Paste
2 Tbl Apple Cider Vinegar
2 Tbl Dijon Mustard
1 ½ Tsp Salt
½ Tsp Ginger,
½ Tsp Onion Powder
 
DIRECTIONS
Glass Storage Container
 
In a small pot, over medium-high heat, add all ingredients and whisk to combine.  Once mixture begins to boil, reduce heat to low, and cook for 10-15 minutes stirring occasionally, while the sauce thickens. Once the sauce is thick, remove from the heat and allow cooling.
 
Store Sweet & Sour Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

BBQ Sauce, Nightshade-Free

Naturally Gluten-Free Sauces

BBQ SAUCE, Nightshade-Free

2 Cups

 
INGREDIENTS
 
2 Cups Diced Stone Fruit (apricots, peaches, plums, cherries, or a combination)
½ Cup Apple Cider Vinegar
½ Cup Coconut Sugar
⅓ Cup Prepared Yellow Mustard
1 Tbls Onion Powder
1 Tsp Garlic Powder
¼ Tsp Turmeric
¼ Tsp Salt
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
To make a stone fruit purée, peel and remove the pits before placing the diced stone fruit into a high-speed blender and purée until smooth. Strain through a fine-mesh strainer to remove any lumps.
 
In a medium saucepan over low heat, combine the purée, vinegar, coconut sugar, mustard, onion powder, garlic powder, turmeric, and salt. Whisk to blend well.
Adjust the heat to medium-high. Cook, stirring constantly, until the sauce begins to boil. Reduce the heat to low and simmer for 10 minutes, stirring frequently, until the sauce reduces and thickens slightly. Remove from the heat and allow for cooling.
 
Store BBQ Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Sweet Chili Sauce

Naturally Gluten-Free Sauces

HAWAIIAN SWEET CHILI SAUCE

 
INGREDIENTS
 
½ Cup Rice Vinegar
¾ Cup Water
½ Cup Sugar
5 Garlic Cloves, chopped finely
1 Tbsp Coconut Aminos
½ Tsp Cayenne Pepper, optional
2 ½ Tbsp Sriracha
 
4 Tsp Cornstarch
2 Tbsp Pineapple Juice
 
DIRECTIONS
Glass Storage Container
 
In a small saucepan, add the first 7 ingredients and heat over medium heat while stirring, to dissolve the sugar. Increase the heat to medium high and bring it to a slow boil. Turn the heat down to medium low and let it simmer for about 2 minutes.
 
Mix the cornstarch and pineapple juice into a smooth slurry and add this to the sauce as well. While stirring frequently, to prevent the sauce from burning at the bottom, simmer the sauce for a further 2-5 minutes while it thickens.
 
Store Sweet Chili Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

New England Tartar Sauce

Naturally Gluten-Free Sauces

New England Tartar Sauce

Makes about 1 ½ cups

INGREDIENTS

½ Cup Dill or Sweet Relish

¼ Cup Red Onion, sliced thin, chopped very fine

OR

¼ Cup Pickled Red Onion, chopped very fine (recipe below)

1 Scallion, chopped very fine

¼ Tsp Sriracha Sauce

1 Tbls Honey

1 Tsp Capers, drained, finely diced

¼ Tsp Dry Mustard

¾ Cup Mayonnaise

INSTRUCTIONS

In a small bowl, mix all ingredients until well combined. Store in a glass container in the refrigerator and enjoy with your favorite seafood dish.

Pickled Red Onions

Makes about 1 quart

INGREDIENTS

1 ½ Lbs Red Onion, peeled, cut in thin half-moon slices

1 ½ Cups Cider Vinegar

½ Cup Sugar

1 Teaspoon Salt

1 Jalapeno, seeded, sliced into thin circles

1 Small Bunch Cilantro, tied with string

INSTRUCTIONS

In a medium pot, bring all ingredients to a quick boil, cover and turn off the heat. Allow the pot to sit on the burner as it cools for five minutes. Remove the cover, and remove and discard the cilantro, and continue to cool to room temperature. Store in a glass container in the refrigerator and enjoy as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

New England Tartar Sauce

Naturally Gluten-Free Meals

New England Tartar Sauce

Makes about 1 ½ cups

INGREDIENTS

½ Cup Dill or Sweet Relish

¼ Cup Red Onion, sliced thin, chopped very fine

OR

¼ Cup Pickled Red Onion, chopped very fine (recipe below)

1 Scallion, chopped very fine

¼ Tsp Sriracha Sauce

1 Tbls Honey

1 Tsp Capers, drained, finely diced

¼ Tsp Dry Mustard

¾ Cup Mayonnaise

INSTRUCTIONS

In a small bowl, mix all ingredients until well combined. Store in a glass container in the

refrigerator and enjoy with your favorite seafood dish.

Pickled Red Onions

Makes about 1 quart

INGREDIENTS

1 ½ Lbs Red Onion, peeled, cut in thin half-moon slices

1 ½ Cups Cider Vinegar

½ Cup Sugar

1 Teaspoon Salt

1 Jalapeno, seeded, sliced into thin circles

1 Small Bunch Cilantro, tied with string

INSTRUCTIONS

In a medium pot, bring all ingredients to a quick boil, cover and turn off the heat. Allow the pot to sit on the burner as it cools for five minutes. Remove the cover, and remove and discard the cilantro, and continue to cool to room temperature. Store in a glass container in the refrigerator and enjoy as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cranberry BBQ Sauce

Naturally Gluten-Free Sauces

CRANBERRY BBQ SAUCE

 
INGREDIENTS
 
1 Lb Cranberries, fresh or frozen
1 Cup Orange Juice
½ Cup Honey
1 Tsp Vanilla Extract
1 Tbls Brandy
1 Orange, juice & zest
1 ½ Cups BBQ Sauce, any brand
1 Tsp Apple Cider Vinegar
1 Tsp Worcestershire Sauce
1/3 Cup Water
 
DIRECTIONS
Stick Blender
Glass Storage Container
 
In a large saucepan over medium heat, add all ingredients and stir to combine. Simmer, uncovered, over medium heat, about 15-20 minutes.  Stir frequently until the berries have popped and the sauce begins to thicken, careful, don’t leave unattended. Once the sauce is thick, remove from the heat to allow cooling.  Use a stick blender to blend until the ingredients begin to smooth out a bit. Finally, stir in the zest.
 
Store Cranberry BBQ Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

BBQ Sauce for Beef, Vintage Recipe

Naturally Gluten-Free Condiments

BBQ SAUCE FOR BEEF

Makes 4 Cups

50 Year Old Vintage Recipe

 

INGREDIENTS

½ Cup Oil

1 Cup GF Chili Sauce

¾ Cup Onion, minced

½ Cup Water

1 8oz Can Tomato Sauce

1/8 Tsp Pepper

½ Cup Worcestershire Sauce

1 Clove Garlic, smashed

¼ Tsp Thyme

¼ Tsp Tarragon

 

DIRECTIONS

 

In a medium sauce pot cook onion in oil until lightly brown and caramelized. Add remaining ingredients and simmer for 1 hour or until sauce begins to thicken. Pour into glass jars and cover tightly. Store the sauce in the refrigerator and use as needed.  

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Dairy-Free Tzatziki Sauce

Naturally Gluten-Free Sauces

TZATZIKI SAUCE DF

Makes 6 servings

INGREDIENTS

2 Cups DF Greek Yogurt, or 2 small containers

2 Cucumbers, peeled, seeded & grated

½ Tsp Sea Salt

¼ Tsp White Pepper

2 Tbl Lemon Juice

2 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tbls Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line a fine strainer with a coffee filter and set over a bowl so that the bottom doesn’t touch. Grate the cucumbers and put into the lined strainer and refrigerate for 1 hour or longer.

When ready to prepare the Tzatziki, take out the strainer and discard any liquid in the bowl. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt and mix well. Gently fold in the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve cold and store any leftovers in an airtight container in the refrigerator.

NOTE: To make DF Greek Yogurt at home, begin with any DF yogurt. Line a fine strainer with 2 coffee filters and set over a bowl so that the bottom doesn’t touch. Pour the yogurt into the lined strainer and refrigerate overnight. When ready to prepare the Tzatziki, take out the strainer and discard any liquid in the bowl.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida    

Honey Cranberry Sauce

 

Naturally Gluten-Free Sauces

Cranberry Sauce w/Orange & Honey

INGREDIENTS

12 Oz Cranberries, fresh or frozen

½ Cup Honey

1 Orange, juice & zest

1 Bottle Hard Cider, sweet

Pinch of salt

1 Cinnamon Stick, optional

INSTRUCTIONS

In a large saucepan over medium heat, add all ingredients and stir to combine. Simmer, uncovered, over medium heat, about 15-20 minutes.  Stir frequently until the berries have popped and the sauce begins to thicken, careful, don’t leave unattended.

Pour into serving dish, remove the cinnamon stick and place on top. Allow cooling a bit before refrigerating, can be served cold or room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cranberry BBQ Sauce

Naturally Gluten-Free Sauces

CRANBERRY BBQ SAUCE

INGREDIENTS

1 Tbls Lemon or Lime Juice

1 Tbls Apple Cider Vinegar

1 Cup Maple Syrup or Honey

1 Tbls Coconut or Olive Oil

1 Tsp Ginger, ground

1 Cup Raw Carrot, diced

1 Cup Onion, diced

1 Cup Cranberries, fresh, chopped

½ Tsp Salt

DIRECTIONS

In saucepan heat oil and add onion. Cook until slightly caramelized, add carrots and continue cooking for another few minutes.  Add all remaining ingredients to saucepan and bring to boil, then stir and lower to a simmer. Simmer on low for about 20 minutes or until the onions and carrots are tender. Remove from heat and allow to cool slightly, then blend with an immersion blender, or Cuisinart. Return to heat and simmer until sauce begins to thicken. The sauce can be stored in a glass contain in the refrigerator until needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Dairy Free Evaporated Milk

Naturally Gluten-Free Sauces

Dairy Free Evaporated Milk

or

Dairy Free Sweetened Condensed Milk

Makes about 2 cups

INGREDIENTS

2 Cans Coconut Milk, unsweetened

or

4 Cups Almond Milk, unsweetened

1 cup Sweetener, sugar, honey, maple syrup

INSTRUCTIONS

Place the milk into a large, heavy-bottomed pot. Turn heat to medium-low, and simmer, whisking occasionally, until the amount of milk has been cut in half, about 30 minutes.

If making Condensed Milk, stir in your favorite sweetener and stir gently until dissolved and fully incorporated. Allow cooling before pouring into a covered, glass container and store in the refrigerator.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Dairy-Free Tzatziki Sauce

Naturally Gluten-Free Sauces

Dairy-Free Tzatziki Sauce

Serves 6 people

INGREDIENTS

2 Cups Plain Cashew Yogurt, or Cashew Cream

2 Cucumbers, grated

½ Tsp Sea Salt

¼ Tsp White Pepper

1 Tbl Lemon Juice

2-3 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tsp Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line 2 fine colanders or strainers with a double layer of cheesecloth and set over bowls so that the bottoms don’t touch. Grate the cucumbers and put into one of the lined strainers. Pour the cashew yogurt or cream into the second lined strainer and refrigerate both for 1 hour or longer.

When ready to prepare the Tzatziki, take out the 2 strainers and discard any liquid that has drained into the bowls. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt or cream and mix well. Gently fold in the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve cold and store any leftovers in an airtight container in the refrigerator.

Cashew Cream

1 Cup Raw Cashew Nuts, soaked overnight and drained

½ Cup Water

¼ Tsp Salt

Place all ingredients in a high speed blender or use a stick blender and blend or process until completely smooth. Cashew Cream should be stored in an airtight container in the fridge.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida