- snods5
VEGAN CONDIMENTS

VEGAN CONDIMENTS
SALAD CREAM:
1 Block Silken Tofu
50 ml Cider Vinegar
¼ tsp Turmeric Powder
3 Medjool Dates, pitted
¼ tsp Kala Namek (Black Salt)
1 tbsp Soy Sauce
2 tsp Vegan Worcestershire Sauce
1 tbsp Miso
½ tsp Garlic, minced
2 tsp Lemon Juice
TOMATO KETCHUP:
18 Tomatoes, roasted for 30 minutes, 180C with 2tsp Sea Salt
4 Medjool Dates, pitted
1 tbsp Miso
1 tbsp Vegan Worcestershire Sauce
1 Clove Garlic
50 ml Cider Vinegar
2 tsp Tamarind Paste
WORCESTERSHIRE SAUCE:
50 ml Cider Vinegar
5 Medjool Dates, pitted
20 ml Soy Sauce
80 ml Water
1 ½ tbsp Miso
2 tbsp Lemon Juice
1 thumb Ginger
2 Cloves Garlic
1 ½ tbsp Tamarind Paste
5 tsp Onion Salt
½ tsp Black Peppercorns
½ tsp Cayenne Pepper
½ tsp Cinnamon
METHOD:
1. For each recipe put all the ingredients in a high speed blender. Blend until smooth and store in sterilised jars in the fridge for up to a week.