• One red pepper
• 100g almonds
• 2 carrots
• A bunch of parsley
• A pinch of cayenne pepper

Soak the almonds overnight to soften them.  You can use them without soaking for less smooth sauce.

Mix together all the ingredients for 3 minutes.

• 150g of cooked chickpeas
• One small beetroot
• Juice of 3 lemons
• One tablespoon of tahini
• One tablespoon of olive oil
• Salt and pepper

Peel and cook the beetroot for 20 minutes

Mix together all the ingredients in a food processor to obtain a medium thick sauce.

• 100g of fresh goats cheese
• One tablespoon of parsley or chopped chives
• One small onion finely chopped
• One teaspoon of cumin powder
• One teaspoon of mild paprika
• Salt and ground black pepper

Mix together the ingredients in a bowl.

• One tablespoon honey
• One tablespoon mustard
• 3 cl of tamari
• 2 cl of balsamic vinegar
• One tablespoon brewer’s yeast
• 10 cl sesame seed oil

In a bowl pour the mustard, honey and brewer’s yeast.

Whisk together and incorporate the vinegar and oil.

• One large carrot
• One small onion
• One tablespoon of chopped chives
• One tablespoon of lemon juice
• One large knob of miso paste
• One tablespoon of olive oil
• One tablespoon of tahini
• One tablespoon of water

Use an electrical mixer to whisk together all the ingredients for one minute to obtain a sauce that is smooth and thick.

• 150g soft tofu
• Juice of half a lemon
• One teaspoon of mustard
• One teaspoon or 5cl of sunflower oil
• 50g of blue cheese or a tablespoon of chopped herbs of your choice

Whisk together the tofu, lemon juice and mustard.  Add in the oil and the cheese or herbs.