We are never backing down with sauce. We are full steam ahead with delicious sauce creations and we’ve got a NEW sauce that sure to blow your mind. Tangy and bursting with robust olive flavor, this healthy Vegan Creamy Mediterranean Olive Sauce is fast, easy, and perfect for olive lovers who aren’t afraid to walk on the saucy side.  Tangy olives and aromatic herbs bathed with a velvety cashew sauce makes for the perfect baked potato topper or dolloped on veggie bowls. It is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is our bold Vegan Creamy Mediterranean Olive Sauce. Let’s just get it out there right now, my dad was licking the plate. He thought this sauce was outstanding on a baked potato loaded with beans and veggies. We are an olive loving family and this sauce is an olive lover’s dream.

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  If you presoak your cashews, then this recipe comes together in minutes. Just get them in your high-speed blender with the other ingredients (minus the olives) and blend until ultra-smooth and creamy, then add your chopped olives, let the sauce marry for a few minutes, and you are good to go.

Put it on baked potatoes or veggie bowls, it is so good!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Baked Potato Goodness

Here’s how we prepared this bowl of healthy tastiness:

• Baked potato
• Vegan Creamy Mediterranean Olive Sauce
• Navy beans
• Roasted red peppers – diced
• Fresh tomatoes – diced
• Fresh chopped parsley
• Chopped olives
• Jarred artichokes
• Hemp Seeds

Wholesome Sauce

This Vegan Creamy Mediterranean Olive Sauce isn’t for the timid. It definitely checks off all the blocks for everything a great sauce should be: healthy, delicious, boasting no oil, no highly processed ingredients, and no sugar.  Give it a try on your baked potato or veggie bowl.  It is delicious!

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas! If you try this yummy sauce, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• High-speed blender

Vegan Creamy Mediterranean Olive Sauce

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Total Time: 15 minutes
• Yield: About 3/4 Cup 1x
• Category: Sauce
• Cuisine: Mediterranean

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Description

We are never backing down with sauce. We are full steam ahead with delicious sauce creations and we’ve got a NEW sauce that sure to blow your mind. Tangy and bursting with robust olive flavor, this healthy Vegan Creamy Mediterranean Olive Sauce is fast, easy, and perfect for olive lovers who aren’t afraid to walk on the saucy side.  Tangy olives and aromatic herbs bathed with a velvety cashew sauce makes for the perfect baked potato topper or dolloped on veggie bowls. It is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• ½ cup raw cashews
• 2 Tablespoons water
• 4 Tablespoons distilled white vinegar
• 2 Tablespoons unsweetened plain plant milk
• 1 Tablespoon miso
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon sea salt (+/- to taste) *

Other Ingredients:

• 2 teaspoons Italian seasoning
• ¼ cup finely chopped black (Kalamata) and green (Greek) olives, pitted

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Instructions

1. In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes (or fast method, place raw cashews in a small pan, cover with water and boil for 10 minutes, then briefly rinse with cold water to cool them down).
2. In the meantime, measure out all your remaining ingredients directly into the high-speed blender, then set aside.
3. After 20 minutes (or 10 with quick method), drain the cashews and discard the water, then add the cashews into the high-speed blender with all the dressing ingredients (except the Italian seasoning and olives) and emulsify until smooth.
4. Place the sauce into a small bowl, add the Italian seasoning and finely chopped olives, stir well to incorporate. Allow to sit for 3 minutes to allow the flavors to marry. Serve over baked, boiled, roasted, or steamed potatoes.

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Notes

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Tips: Refrigerating the dressing can cause it to thicken up, you may wish to add a splash of water to thin out, if needed.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes approximately 3/4 cup of dressing.

*Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.