This recipe is making its rounds around social media much like the entire cucumber trend! For food creators like myself, there’s something deeply satisfying about transforming a humble main ingredient into a show-stopping dish.
So we have the onion boil, otherwise known as baked onions with butter and seasonings. This comforting recipe takes an entire onion, enhances its natural sweetness through slow baking, and pairs it with rich butter and flavorful seasonings.
Whether served as a side or savored on its own, these caramelized beauties showcase how simple ingredients can deliver bold, unforgettable flavors.
Ingredients For This Onion Boil Recipe
Whole Onion: The star of the dish. I love sweet onions in this recipe.
Unsalted Butter: Adds richness and enhances the onion’s natural flavor as it bakes.
Garlic Powder: A hint of savory depth to complement the onion’s sweetness.
Paprika: Adds a warm, smoky undertone and a touch of color to elevate the flavor profile.
Kosher Salt and Black Pepper: Use a little at first then more for finishing per your taste.
Ingredient Substitutions or Add ins
Substitutions:
Vegan Options
Olive Oil: Use in place of butter for a rich, plant-based alternative.
Vegan Butter: A great swap for unsalted butter to keep the dish dairy-free while maintaining its creamy texture.
Switch the Onion
Red Onions: For a milder, slightly sweet flavor with a pop of vibrant color.
White Onions: Perfect for a sharper, more robust onion taste.
Yellow Onions: A good all around onion.
Add ins:
Seasonings
Cajun Seasoning: Add a spicy, smoky kick to elevate the dish with bold flavors.
Italian Seasoning: Infuse the onions with a blend of herbs like oregano, basil, and thyme for a savory Mediterranean twist
Old Bay Seasoning: As a Marylander, let me tell you, Old Bay is amazing. Pair it with a crab boil, and you’ve got the ultimate taste of the Chesapeake Bay.
Onion Powder: Because why not? Onion everything
Cheese: Take your onion boil to the next level with cheesy onion boil! Add your favorite cheese for an upgrade such as sharp cheddar, gooey mozzarella, or even a sprinkle of Parmesan. Imagine this on a burger, whether veggie or non-veggie.
Step By Step Instructions Viral Onion Boil Recipe
Step 1: Prepare the Onion
Slice off the top of the onion and peel away the outer layers. Using an apple corer or pairing knife, carefully remove the center of the onion, creating a hollow center to hold the seasonings and butter.
Step 2: Fill the Center
Place a generous pat of butter, along with your chosen seasonings, into the hollow center of each onion.
Step 3: Wrap in Foil
Place the prepared onion on a sheet of aluminum foil, folding it up tightly to seal in the moisture and create a steaming effect.
Step 4: Bake the Onion
Place the foil-wrapped onion on a baking sheet and bake at 375°F (190°C) for 45-60 minutes, until the onion is tender and starting to turn golden brown.
Onion Baking Tip: For a firmer, more onion “bite”, bake for about 45 minutes. If you prefer a softer, melt-in-your-mouth onion, bake for closer to 60 minutes.
Step 5: Check for Doneness and Additional Seasoning
Unwrap the foil carefully and check if the onion is cooked al dente, or to your desired softness. Taste the onion and adjust salt and pepper as needed.
Serving Suggestions
Drizzle the buttery liquid from the foil over the tender onion, and serve hot as a side dish or a comforting snack. For extra flair, pair your baked onion with these ideas:
Serve with crusty bread to soak up the flavorful juices.
Garnish with a sprinkle of fresh parsley for a pop of color and herbal freshness.
Make it part of a seafood boil spread for a comforting, rustic meal.
Add an extra sprinkle of salt just before serving to enhance the flavors.
Enjoy this versatile dish in any setting!
Storage Suggestions
Allow the baked onions to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven, air fryer, or microwave until warmed through.
Reheating Tip: To preserve the buttery flavor, drizzle a little extra butter or broth over the onions before reheating.
This recipe is making its rounds around social media much like the entire cucumber trend! For food creators like myself, there’s something deeply satisfying about transforming a humble main ingredient into a show-stopping dish.
Slice off the top of the onion and peel away the outer layers. Using an apple corer or pairing knife, carefully remove the center of the onion, creating a hollow center to hold the seasonings and butter.
Step 2: Fill the Center
Place a generous pat of butter, along with your chosen seasonings, into the hollow center of each onion.
Step 3: Wrap in Foil
Place the prepared onion on a sheet of aluminum foil, folding it up tightly to seal in the moisture and create a steaming effect.
Step 4: Bake the Onion
Place the foil-wrapped onion on a baking sheet and bake at 375°F (190°C) for 45-60 minutes, until the onion is tender and starting to turn golden brown.Onion Baking Tip: For a firmer, more onion "bite", bake for about 45 minutes. If you prefer a softer, melt-in-your-mouth onion, bake for closer to 60 minutes.
Step 5: Check for Doneness and Additional Seasoning
Unwrap the foil carefully and check if the onion is cooked al dente, or to your desired softness. Taste the onion and adjust salt and pepper as needed.
Indulge in the richness of creamy melted cheese with this easy-to-follow recipe for How To Eat Camembert an Air Fryer recipe.
Not only is this recipe quick, easy, and delicious but it has a gooey and creamy interior with crispy sweet and savory toppings on its exterior. Camembert has an earthy flavor but also a rich flavor and is delicious at any time of year. So come explore and savor the gourmet perfection of this Easy Air Fryer Camembert ready in just 15 minutes and perfect for your next dinner party!
Why You Will Love This Must Try Creation
Air Fryer Baked Camembert is a great recipe for numerous reasons.
Quick: This recipe comes together in under 15 minutes!
Easy: The Air Fryer makes this recipe super convenient. With only a few steps you can make a delicious appetizer or snack.
Versatile and Customizable: This recipe can be sweet, savory, or both! Pick your favorite toppings and feel free to experiment with flavors!
Perfect for Entertaining: Because this dish is quick and easy to put together it is wonderful for entertaining. Keeping things less stressful for the cook!
Explore Irresistible Flavor Pairings (How To Eat Camembert Cheese)!
The creamy cheese is excellent with a variety of flavor combinations and makes for so many great recipes. Below are some of my favorite creative ways to serve Camembert Cheese!
Make a Garlic and Herb Air Fryer Camembert with olive oil, fresh herbs, and lots of garlic! You can use Chopped, minced, or whole cloves of garlic! The first time I made camembert cheese I made this variation!
Indulge in a fruity and bright combination of cranberry sauce, orange zest, a drizzle of honey or maple syrup, and whole sprigs of rosemary. Excellent for all things Christmas or the festive season in winter.
For a savory snack combine caramelized onions with toasted pine nuts or walnuts. Finish it all off with a drizzle of balsamic vinegar reduction and lots of fresh basil. Keep things super simple with a fig jam pairing. Just air frying the cheese then topping that gooey cheese with fig jam or top it with fig jam, wrap it in puff pastry then pop it in the air fryer.
Serving Suggestions with Air Fryer Camembert
Some amazing serving suggestions for this Air Fryer Camembert are as follows:
Serve with crusty bread slices.
Offer crackers such as whole grain, seeded, or herb-infused.
Set out a bowl of warmed olives.
Include a variety of cured meats such as prosciutto or salami.
Pair with fresh fruit like apples, pears, grapes, or pomegranate
Enhance the flavors with some nuts such as almonds, walnuts, pecans, or pine nuts.
Tools
Air Fryer – preferably one with an air fryer basket.
Parchment paper
Ingredients
Camembert Cheese (A Brie Cheese or another French cheese such as Reblochon would also work in this recipe)
Cranberries
Walnuts
Honey or Maple Syrup
Kosher Salt & Black Pepper to taste
Step-by-Step Instructions
Follow these simple instructions to achieve a perfect balance of crispy exterior and gooey interior in every bite. You can have this recipe together in just 15 minutes!
Preheat the air fryer to 350°F.
Remove any packaging from the wheel of Camembert, and if it’s in a wooden box, you can place the box directly in the air fryer. If not, wrap the Camembert in parchment paper. (I prefer to use parchment paper even if the cheese comes in a wooden box).
Using a sharp knife, score the top of the Camembert in a crosshatch pattern.
In a bowl, combine dried cranberries, chopped walnuts, and honey.
Place the cranberry-walnut mixture on top of the cheese allowing it to fall into the scores.
Put the stuffed Camembert in the air fryer basket or on the air fryer tray. Air fry the Camembert at 350°F (180°C) for about 8 to 10 minutes, or until the cheese is soft and gooey. Keep an eye on it to prevent overcooking.
Carefully remove the Camembert from the air fryer. You can serve it directly in its wooden box or transfer it to a serving plate.
Plate this creamy camembert recipe on a serving platter hot or at room temperature with torn crusty fresh bread, crackers, veggie sticks, wine such as white wine, chenin blanc, pinot noir, or even bubbly champagne. This recipe will be good the next day but for best results serve this immediately after baking.
FAQs (Ask a Dietitian!)
Can you eat the rind of Camembert cheese?
Yes! The rind of Camembert and Brie Cheeses are edible. The rind is a natural part of the cheese and develops as the cheese ages. It has a unique texture and flavor and compliments the creamy, gooey interior of the cheese.
Can you bake Camembert Cheese?
Yes! Prepare the cheese much like you would the air fryer camembert cheese. But, bake the Camembert cheese in a preheated oven to 375°F
Bake it for 15 to 20 minutes until the cheese is melted and gooey.
Enjoy This Recipe? You Will Love These Delicious Recipes Too!
These recipes are a great way to check out more flexitarian recipes.
Remove any packaging from the Camembert, and if it's in a wooden box, you can place the box directly in the air fryer. If not, wrap the Camembert in parchment paper. (I prefer to use parchment paper even if the cheese comes in a wooden box).
Score the Cheese
Using a sharp knife, score the top of the Camembert in a crosshatch pattern.
Create the Cranberry and Walnut Mixture
In a bowl, combine dried cranberries, chopped walnuts, and honey.
Top the Cheese
Top the cheese with the cranberry walnut mixture.
Place in the Air Fryer
Put the stuffed Camembert in the air fryer basket or on the air fryer tray. Air fry the Camembert at 350°F (180°C) for about 8-10 minutes, or until the cheese is soft and gooey. Keep an eye on it to prevent overcooking.
Serve
Carefully remove the Camembert from the air fryer. You can serve it directly in its wooden box or transfer it to a serving plate.
Love McDonald’s sweet and sour sauce? Now you can recreate that signature flavor right in your own kitchen!
Whether you’re whipping up homemade nuggets, crispy egg rolls, or easy oven-baked fries, this copycat recipe is your go-to for recreating that nostalgic McDonald’s sweet flavor at home. Say goodbye to leftover sauce dilemmas, make just the right amount and enjoy the perfect sweet pairing for your favorite dishes anytime!
Why I Love This Recipe
Here are several reasons why I love this homemade sweet and sour sauce recipe:
Homemade Sauces are THE BEST: Making it from scratch means no preservatives or mystery ingredients.
Quick & Easy: With simple pantry staples and just a few minutes, I have a delicious sauce ready to go.
Customizable: I can adjust the spice level or sweetness to suit my taste, making it perfect every time.
Versatile: It’s great for more than just dipping. I use as a glaze or even in stir-fries.
No High Fructose Corn Syrup: Made with simple ingredients, this sauce is free from high fructose corn syrup and other artificial additives.
Ingredients For McDonald’s Sweet and Sour Sauce Copycat Recipe
Sweet and Tangy Base
Apricot preserves
Ketchup
White vinegar
Brown sugar
Spices and Seasonings
Soy Sauce
Garlic powder
Onion powder
Ground ginger
Salt
Black pepper
Red pepper flakes (optional, for a hint of heat)
Optional Add-Ins
Cornstarch (for thickening)
Water (for thinning)
Add ins and Substitutions
Add-Ins for McDonald’s Sweet and Sour Sauce Copycat Recipe
Take your sauce to the next level with these optional add-ins to suit your taste:
Extra Spice
Add more red pepper flakes or a dash of hot sauce for a spicy kick.
Add Ginger
Freshly grated ginger enhances the warmth and depth of the sauce.
Extra Sweetness
Add honey, a bit more brown sugar, a splash of pineapple juice, or a touch of maple syrup for a richer, sweeter flavor.
Hot Honey
Add a drizzle for a blend of sweetness and heat that enhances the sauce’s flavor complexity.
Substitutions for McDonald’s Sweet and Sour Sauce Copycat Recipe
Looking to customize the recipe? Here are some easy swaps to suit your dietary needs or the ingredients you have on hand:
Gluten-Free Alternative
Soy Sauce: Replace with tamari or coconut aminos for a gluten-free version without compromising on flavor.
Natural Sweetener Options
Brown Sugar: Swap with honey, maple syrup, or coconut sugar for a naturally sweet alternative.
Adjust the Tang
White Vinegar: Use rice vinegar or apple cider vinegar for a slightly sweeter, more mellow tang.
Fruity Twist
Apricot Preserves: Substitute with peach or pineapple preserves for a fun flavor variation. Apricot jam or another favorite jam works too!
Step-By-Step Instructions
Step 1: Mix Ingredients
In a small saucepan, combine apricot preserves, ketchup, soy sauce, white vinegar, brown sugar, garlic powder, onion powder, ground ginger, salt, black pepper, and a pinch of red pepper flakes.
Step 2: Simmer
Heat the mixture over medium heat, stirring frequently, until it begins to simmer (about 3-5 minutes).
Step 3: Adjust Consistency
To Thicken: Dissolve 1 tbsp of cornstarch in 2 tbsp of water. Gradually add it to the sauce, stirring constantly, until the desired thickness is reached.
To Thin: Add a little water (1-2 tbsp) if you prefer a thinner consistency, adjusting to your taste.
Step 4: Taste and Adjust
Taste the sauce and add more red pepper flakes if you’d like it spicier.
Step 5: Cool and Serve
Remove from heat, let the sauce cool, and serve with nuggets, fries, or any snack!
Storage Suggestions
Store in an airtight container in the fridge for up to a week. Enjoy your homemade sweet and sour sauce!
In a small saucepan, combine apricot preserves, ketchup, soy sauce, white vinegar, brown sugar, garlic powder, onion powder, ground ginger, salt, black pepper, and a pinch of red pepper flakes.
Simmer:
Heat the mixture over medium heat, stirring frequently, until it begins to simmer (about 3-5 minutes).
Adjust Consistency:
To Thicken: Dissolve 1 tbsp of cornstarch in 2 tbsp of water. Gradually add it to the sauce, stirring constantly, until the desired thickness is reached.To Thin: Add a little water (1-2 tbsp) if you prefer a thinner consistency, adjusting to your taste.
Taste and Adjust:
Taste the sauce and add more red pepper flakes if you’d like it spicier.
Cool and Serve:
Remove from heat, let the sauce cool, and serve with nuggets, fries, or any snack!
Panera Thai Chicken Soup Recipe: A High Protein Flexitarian Recipe
Craving something cozy and flavorful for those cold-weather days? This easy and vegan recipe for Thai-Style Chicken Soup is the perfect soup!
With just a few steps, you’ll have a spicy-sweet coconut broth packed with tender chicken and fresh veggies that’s ideal for busy weeknights.
This recipe is inspired by Panera Bread’s beloved Thai Chicken Soup that has been discontinued and is no longer available on their menu. This soup is a deliciously hearty dish you can whip up with simple ingredients from your grocery store.
Why I love This Recipe
You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
Flexitarian-Friendly – This recipe is perfect for those following a flexitarian lifestyle! With easy swaps like plant-based chicken and vegetable broth, it’s simple to make this dish fully vegan or adapt it to suit various dietary preferences. You can poach or roast your own chicken breast or thighs, shred, and add to the soup if you prefer.
Healthy – Loaded with colorful vegetables, protein, and a broth rich in nutrients, this soup is a nourishing choice that keeps you satisfied. I add soy curls for additional protein and fiber.
Quick to Prepare – Perfect for those times when you need a comforting meal in under an hour, making it a go-to for last-minute dinners. This recipe is for ease and convenience on busy nights.
Easy – Minimal prep and simple ingredients make this recipe super accessible, even on the busiest days. Just chop, simmer, and enjoy!
Meal Prep-Friendly – This soup stores well, so you can make a big batch and enjoy leftovers throughout the week. It even freezes beautifully!
Tools
Here’s what you’ll need to make this Thai-inspired soup:
Cutting Board – Essential for prepping the veggies and herbs.
Chef’s Knife – For slicing, dicing, and mincing ingredients like bell peppers, onions, and ginger.
Large Pot – A heavy-bottomed pot works best for simmering the soup and combining all the flavors.
Wooden Spoon or Spatula – This is used to stir the aromatics and ensure the ingredients are well mixed.
Measuring Spoons and Cups – To accurately portion out spices, sauces, and liquids.
Tongs or Slotted Spoon – Useful for adding or removing the vegan chicken or noodles.
Ingredients
Coconut Oil – A base for sautéing the vegetables, adding richness and a subtle coconut flavor.
Shiitake Mushrooms, sliced – Adds earthy flavor and satisfying texture.
Red Bell Peppers, thinly sliced – Provides sweetness and a pop of color.
Carrot, julienned, or thinly sliced – Adds a hint of natural sweetness and extra nutrients.
Onion, diced – A classic base for building flavor.
Vegan Red Curry Paste – Use a vegan brand such as Thai Kitchen or make it homemade.
Fresh Ginger, minced – Brings warmth and a touch of zest.
Garlic, minced – Enhances the depth of flavor with a hint of spice.
Lemongrass Paste – Adds a citrusy brightness that complements the coconut and curry.
Vegetable Broth (or Chicken Broth) – The savory base of the soup.
Full-Fat Coconut Milk – Creates a creamy, rich broth with a subtle coconut flavor.
Water (omit if not adding soy curls) – Adjust the consistency to your preference.
Soy Sauce – Adds a touch of umami and saltiness.
Fish Sauce (omit or use a vegan fish sauce if needed) – Brings authentic Thai-inspired flavor to the broth.
Honey (or maple syrup for a vegan option) – Balances the spice and acidity.
Meatless Chick’n or Pre-cooked Rotisserie Chicken – I love using frozen Daring or Gardein plant-based chicken alternatives. If preferred, use shredded rotisserie chicken for a classic version.
Soy Curls (optional) – I added soy curls for additional protein. They have a neutral flavor and will absorb all the flavors of the broth. Once rehydrated, they also have a chewy and satisfying texture similar to shredded chicken.
Fresh Lime Juice – Adds brightness and enhances the flavors in the broth.
Rice Noodles – A light, tender addition that absorbs the flavors of the soup.
Fresh Spinach – Adds vibrant color and extra nutrients, wilting beautifully into the broth.
Green Onion sliced provides a fresh, mild onion flavor.
Fresh Cilantro, chopped (for garnish) – Adds a burst of herbal freshness to each bowl.
Ingredient Substitutions
Vegan Chicken and Soy Curls – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. For a flexitarian option, you could also use chicken broth. – Substitute with olive oil or avocado oil for a similar cooking base.
Vegetable Broth – Swap with mushroom broth for added depth, or use water with a vegetable bouillon cube. You could also use chicken broth as a flexitarian option.
Cilantro – Substitute with fresh basil leaves or green onions for a different garnish.
Fresh Spinach – Kale, baby bok choy, or even Swiss chard make great alternatives for the leafy greens.
Full-Fat Coconut Milk – Use light coconut milk for a lighter version or even cashew cream for added richness.
Fresh Ginger – Substitute with ginger paste or 1/2 tsp ginger powder.
Honey – Use brown sugar, maple syrup, or agave as a sweetener alternative.
Red Curry Paste – Green or yellow curry paste can work as flavorful substitutes, though they may slightly alter the soup’s color and flavor.
Step-By-Step Instructions
Step 1: Sauté Veggies
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk, and Soy Curls
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness. Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 4: Season the Broth
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
This Recipe In A Slow Cooker
You can also make this delicious Thai-inspired vegan chicken soup in the slow cooker!
Here’s a quick how-to:
Prep the Ingredients – Add the coconut oil, mushrooms, red bell pepper, carrot, onion, ginger, garlic, and lemongrass paste directly into the slow cooker.
Add Broth and Seasonings – Pour in the vegetable broth, water, coconut milk, soy sauce, vegan fish sauce (or extra soy sauce), and maple syrup or agave. Add red curry paste and stir to combine.
Cook on Low or High
Low: Cook on low for 6-8 hours.
High: Cook on high for 3-4 hours.
Add Vegan Chicken and Noodles – During the last 30 minutes of cooking, stir in the vegan chicken, soy curls, and rice noodles, then cover and cook until the noodles are tender.
Add Fresh Spinach and Lime Juice – Right before serving, stir in the fresh spinach and lime juice. Allow the spinach to wilt, then taste and adjust the seasonings.
Serve and Garnish – Ladle the soup into bowls and garnish with green onions and cilantro.
Serving Suggestions
To serve this Thai-inspired soup, you can choose between a few different options:
All Together – For a quick, one-pot serving, ladle the soup with noodles, vegan chicken, vegetables, and broth all together into bowls. This method is fast and captures all the flavors in each spoonful.
Separate the Noodles – If you prefer to keep the noodles’ texture and prevent them from getting too soft, cook them separately and add them to each bowl before ladling the soup over top. This keeps the noodles in perfect form and adds a lovely layered presentation.
Add Vegan Chicken Last – For the best texture, add the vegan chicken directly to the soup near the end of cooking to keep it tender and flavorful.
Storage Suggestions
To store any leftover Thai-inspired soup, allow it to cool completely, then transfer it to an airtight container.
Refrigerator – Store in the fridge for up to 3-4 days. When reheating, add a splash of broth or water to maintain the soup’s consistency.
Freezer – For longer storage, pour the cooled soup into a freezer-safe airtight container, leaving some space at the top for expansion. It can be frozen for up to 2-3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.
For best results, you may want to store the noodles separately to keep their texture intact when reheating.
In a large pot over medium-high heat, add the coconut oil. Once hot, add the onion, mushrooms, red bell pepper, and carrot. Sauté for 7-10 minutes until the vegetables begin to soften.
Step 2: Add Curry Paste and Aromatics
Reduce the heat to medium-low heat. Stir in the red curry paste, ginger, garlic, and lemongrass paste. Cook for 2-3 minutes, stirring occasionally until fragrant.
Step 3: Add Broth, Coconut Milk
Increase the heat to medium and pour in the vegetable broth and creamy coconut milk. Add 1-2 cups of water to help rehydrate the soy curls, adjusting based on your desired soup thickness.
Step 4: Season the Broth, and Soy Curls
Add the soy sauce, fish sauce, and honey. Stir well, taste, and adjust sweetness or saltiness as needed.
Add the soy curls directly to the pot and bring the mixture to a gentle simmer. This allows the soy curls to soften and absorb the rich flavors of the broth as they cook.
Step 5: Cook The Rice Noodles
While the soup is simmering, cook the rice noodles according to the package instructions in a separate pot. Drain and set aside.
Step 6: Add Chicken
Stir in the shredded chicken. Simmer until the chicken is heated through, about 5 minutes.
Step 7: Add Fresh Ingredients
Just before serving, stir in fresh spinach and lime juice, allowing the spinach to wilt.
Step 8: Serve and Garnish
Divide the cooked rice noodles into bowls. Ladle the hot soup over the noodles and garnish with sliced green onions, chopped cilantro, and lime wedges.
This is not your average Trader Joe’s spicy cashew dressing recipe. I used the TJ’s dressing as inspiration for this one. This Spicy Cilantro Cashew Dressing is a fantastic way to dive into plant-based cuisine! Perfect for vegan, dairy-free, gluten-free, vegetarian, or flexitarian diets, this dressing offers much more than a simple dairy alternative.
It’s a creamy, nutty twist that outshines Trader Joe’s cashew dressing, with easy-to-find ingredients and a boost of healthy fats, essential nutrients, and plant-based protein.
This recipe is a versatile favorite for salads, grain bowls, or as a veggie dip, it’s a simple yet delicious recipe you’ll keep coming back to!
Why I Love This Recipe
Simple Ingredients: This recipe is super easy to prepare with readily available, store-bought ingredients.
Creamy Dressing: Perfect for salads or grain bowls, giving them a rich and creamy consistency without dairy.
Dipping Sauce: Delicious as a dip for carrot sticks and other fresh veggies, adding a spicy kick.
Copycat Recipe: A homemade dressing inspired by one of our favorite Trader Joe’s salad dressings.
Versatile Flavor: Adds a fresh, spicy twist that works well across a variety of dishes.
Tools For This Recipe
Blender or Food Processor: Soaking cashews will help them blend smoothly.
Citrus zester: Avoid zesting the white pith under the lime skin, it can be bitter.
Citrus juicer: Roll the lime on the counter before cutting to help release the juices.
Chef’s Knife – For cutting the lime, jalapeno, and cilantro.
Cutting Board
Measuring cups and spoons
Ingredients in Cilantro Cashew Dressing
Raw cashews
Water
Lime juice and zest
Soy sauce
fresh ginger – or store-bought ginger puree
Fresh cilantro leaves
Fresh jalapeno – or roasted jalapeno
Maple syrup – or honey, coconut sugar, or date sugar
Kosher salt & pepper to taste
Substitutions and Add-ins
This delicious recipe is a unique twist on a classic creamy cashew dressing. However, you can unleash your culinary creativity and explore all sorts of flavors.
Below are some tried and true flavors you might want to try with a basic cashew dressing recipe.
Substitutions
Red Chili Paste: Swap the jalapeño for a spoonful of red chili paste for a different spicy kick.
Rice Vinegar or Apple Cider Vinegar: Option to replace the lime juice with rice vinegar or apple cider vinegar.
Sesame Oil: Replace some of the water with sesame oil to bring out Asian-inspired flavors in the dressing.
Almond Butter: Substitute the cashews with almond butter if you have that on hand.
Organic Coconut Aminos: Use in place of soy sauce for a gluten-free, slightly sweeter option.
Add-Ins
Nutritional Yeast: Add nutritional yeast for a subtle, cheesy flavor that also enhances the creaminess and bumps up the nutritional profile.
Herbs: Try mixing in other fresh herbs like parsley or cilantro.
Harissa: Add harissa paste for a smoky, spicy kick with North African flair.
Curry Coconut with Lime Juice: Blend in a dash of curry powder and a few tablespoons of coconut milk.
Roasted Red Pepper with Red Pepper Flakes: Add roasted red pepper and a pinch of red pepper flakes to create a vibrant, mildly spicy flavor.
How to Make Cilantro Cashew Dressing
Step 1: Soak Cashews
Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.
Step 2: Add Ingredients
Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.
Step 3: Blend to Desired Consistency
Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Adjust and Store
Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.
Step 5: Chill and Serve
Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!
Storage and Serving Suggestions
Storage Suggestions
Store this dressing in and airtight container, in the refrigerator, for 4 to 5 days. Alternativley, for long term storage, freeze this dressing for up to 6 months.
Serving Suggestions
You can use this cashew dressing in an array of dishes to add flavor and creaminess! Here are some ideas to get you started:
Salad Dressing: This dressing is perfect for transforming boring salads into something special. Try it over leafy greens, crunchy veggies, or a spicy cashew salad.
Grain or Crispy Rice Bowl: Drizzle it over a crispy rice bowl with veggies, avocado, and your favorite protein for a satisfying meal.
Roasted Vegetables: Toss it with roasted veggies to bring out rich, nutty flavors and add a spicy kick to the dish.
Dip for Spring Rolls: Serve as a dip for fresh spring rolls or veggie platters—perfect for adding creaminess and a bit of heat.
Sandwich Spread: Use it as a spread on sandwiches or wraps to bring a zesty flavor that complements chicken breast and other fillings.
Pasta Sauce Substitute: Swap out your usual pasta sauce for this cashew dressing in warm or cold pasta dishes for a unique twist.
Marinade: Use as a marinade for chicken breast or your favorite protein. The cashew dressing’s creamy consistency coats beautifully, adding depth and flavor to each bite.
Bring a pot of water to a boil (enough to fully submerge the cashews). While waiting, rinse the cashews to remove any debris. Once the water is boiling, add the cashews and let them boil for 15-20 minutes. Drain well.
Step 2: Add Ingredients
Add the quick-soaked cashews to a small blender or food processor. Include the lime juice, lime zest, grated ginger, soy sauce (or coconut aminos), chopped jalapeño, maple syrup, and cilantro.
Step 3: Blend to Desired Consistency
Blend the ingredients on high until the mixture becomes smooth. Scrape down the sides as needed to ensure everything is well incorporated. If the homemade dressing is too thick, add more water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Adjust and Store
Taste and adjust seasonings as needed. You can experiment with a dash of lemon juice, a pinch of salt, or a sprinkle of pepper to achieve the perfect balance. Transfer the dressing to a mason jar for easy storage.
Step 5: Chill and Serve
Refrigerate the dressing for at least 15 minutes to let the flavors meld. Serve and enjoy the fresh, vegetal heat from the jalapeño in this versatile, homemade dressing!
Notes
Soften Cashews: you can soak in the refrigerator over night or add to boiling hot water and soak/cook for 15 to 20min. Once finished, drain cashews. Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
Create an easy date night meal with this Homemade Lobster Ravioli Sauce Recipe for store-bought lobster ravioli. This is an easy recipe that is perfect for a special occasion or just an easy weeknight meal.
Tools
Pasta Pot
Saute pan
Silicone spatula
Measuring cups and spoons
Zester
Ingredients
We have quite a few ingredients but this simple recipe uses simple ingredients that are easy to find.
In addition to Cooked Lobster Ravioli you will need:
Butter – I use unsalted butter to adjust the amount of salt I use.
Garlic
Shallot
Rosemary
White wine – any dry white wine
Heavy cream – I only use 1/4 cup for a lighter option however, you can use more heavy cream if you prefer.
Reserved pasta water from cooking the ravioli. This helps to make a super thick and creamy sauce.
Lemon – Fresh lemon juice and zest
Parmesan
Red pepper flakes
Salt and black pepper
Fresh herbs such as fresh basil, parsley, or fresh chives.
Substitutions and Other Great Options
Store-Bought Lobster Ravioli:
Swap the lobster ravioli with seafood ravioli or any other store-bought fresh ravioli variety for convenience. For a special touch, try making homemade lobster ravioli. Want a plant-based option? Use a vegan mushroom ravioli and pair it with a dairy-free sauce (see below).
White Wine:
You can easily replace white wine with chicken stock, vegetable broth, fish stock, or chicken broth for a non-alcoholic option that still adds depth of flavor.
Fresh Herbs:
Suppose you want to change the herbal note, swap rosemary for thyme or fresh tarragon. Thyme adds a subtle earthiness, while tarragon brings a delicate anise flavor that pairs wonderfully with seafood.
Step-by-Step Instructions
Step 1: Cook the ravioli
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze pan with white wine
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add Cream
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor The Sauce
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.
Garnish with fresh parsley or chives.
What To Serve With Ravioli
Some of my favorite ways to serve this recipe include:
With a Side of Veggies
Pair the ravioli with simple sauteed green beans or roasted asparagus and cherry tomatoes for a vibrant, fresh contrast that balances the richness of the sauce.
As a Main with a Fresh Salad
Serve the lobster ravioli as a satisfying main dish, complemented by an simple side salad with your favorite veggies drizzled with a little oil and vinegar, or even a crisp Kale Caesar Salad.
Fresh tomatoes, mozzarella (or burrata), and basil pair well with this easy Lobster Ravioli recipe with sauce.
BONUS! Top This Recipe with Extra Lobster
Take the indulgence up a notch by topping the ravioli with cooked lobster or crab meat, adding an extra burst of lobster flavor, protein, and elegance.
Storage
Place the sauce in an airtight container. It will last in the refrigerator for 3-4 days.
Dairy-Free Adjustments
To make this sauce dairy-free, replace the following ingredients:
Butter: Swap with dairy-free butter or olive oil for a smooth, rich base.
Heavy Cream: Substitute with full-fat coconut milk, cashew cream, or oat cream to maintain the creamy texture. Coconut milk adds richness, while cashew cream provides a neutral flavor.
Parmesan Cheese: Use dairy-free Parmesan or add nutritional yeast for a cheesy, umami boost without dairy.
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.Garnish with fresh parsley or chives.
Notes
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
