10 ESSENTIAL PALEO

SAUCES
BY NYSSA TANNER
contents
01
B A L S A M I C
V I N A I G R E T T E

02
H O N E Y
M U S T A R D

03
D A I R Y F R E E
R A N C H

04
C A S H E W
Q U E S O D I P

05
C A S H E W
C R E A M
S A U C E

06
P A L E O
T E R I Y A K I
S A U C E

07
K A L E A N D
P A R S L E Y
P E S T O

08
R O A S T E D
R E D P E P P E R
V I N A I G R E T T E

09
D R E A M Y
G R E E N
S A U C E

10
R O M E S C O
S A U C E
I N T R O D U C T I O N
 Is there really anything better than a good sauce?

A good sauce can take a simple meal from okay to AH-mazing. From bland to
BRILLIANT.

Thanks to bold and bright flavors, interesting textures, and just the right amount of zip
and zing these sauces in this little e-book are here to bring your dishes to LIFE!

This collection of clean and good-for-you, paleo friendly sauces is the perfect place to
start when you’re looking for some crazy delicious accompaniments for your favorite
meals. Did I mention that they can all be made in 10 minutes or less? Now that's what I
call a do-able dinner upgrade.

All of them are paleo, some of them are vegan, or can be adjusted to be so, and many
also fit into a Whole30 menu. When available I’ve included those modifications for each
recipe, along with some serving suggestions to get you started! 

From salads to roasted vegetables, pan seared proteins to a big ol' bowl of pasta,
there’s a perfect application for each of these delicious paleo sauces.  

Because even though you have dietary restrictions (or maybe just wanna eat a little
healthier) there is absolutely NO reason why your food should be boring. Not one. LIFE
IS TOO FREAKIN’ SHORT FOR THAT!

Flavor and enjoying your food MATTERS. It is important. It will make you happier, more
satisfied after your meals, and a healthier human being inside and out. 

So dig IN! I hope you enjoy these crazy delicious sauces and make them again and
again. I hope they find a happy place tucked into your refrigerator as you chose to thrive
with (very tasty) food. 

I would love to see your creations come to life! Share a picture and tag me on
instagram @nyssas_kitchen, or just shoot me an email if you wanna chat all things
sauce at hello@nyssaskitchen.com.
 Easy Balsamic Vinaigrette
Makes: 1 1/4 cups of dressing | Time: 5 minutes

This easy balsamic vinaigrette is a super flavorful

and versatile classic dressing. It’s made with
simple ingredients that you probably already
have in your pantry, and is waaaay more healthy
than any store bought version. For the dressing to
get all creamy and emulsified you’ll need to mix it
in your blender or food processor, but never fear -
if you don't have either of those in your kitchen
you can also whisk it together in a bowl or shake
it in a jar just before serving.

Ingredients
1/2 cup balsamic vinegar 
3/4 cup of olive oil 
1 clove of garlic, grated or pressed
1 teaspoon dijon mustard
1 tablespoon maple syrup or honey
1/2 teaspoon sea salt 
freshly ground black pepper

Instructions
Combine all ingredients in your
blender or food processor and
process until smooth and
emulsified.
If you don’t have access to either a
blender or a food processor you
can whisk the dressing together in
a small bowl, or shake in a jar to
combine.
Will keep in a covered container in
the refrigerator for up to 1 week.

Dietary Modifications
Whole30: Omit the maple syrup / honey
Vegan: Use maple syrup instead of
honey

Serving Suggestions
With your favorite green salad 
As a marinade for portobello
mushrooms or other veggies
As a marinade for chicken 
A sauce to go with grilled steak
 Honey Mustard Dressing
Makes: 1 1/4 cups of dressing | Time: 5 minutes

Honey mustard dressing is one of those delicious

dressings that hits every single spot on your
palate. Not just for kids, this bright, zippy, and just-
the-right-amount-of-sweet dressing pairs perfectly
with everything from a classic salad to some
homemade chicken fingers! Keep this sauce in your
refrigerator to add a quick punch of flavor to your
meals.

Ingredients
1/4 cup dijon mustard 
1 tablespoon grainy mustard (or an
additional tablespoon of dijon)
1/3 cup honey
1/3 cup apple cider vinegar or white
wine vinegar
1/3 cup olive oil 
2 tablespoons lemon juice 
1 clove of garlic, grated or pressed 
3/4 teaspoon sea salt

Instructions
Combine all ingredients in your
blender or food processor and
process until smooth and
emulsified.
If you don’t have access to either a
blender or a food processor you
can also whisk the dressing
together in a small bowl, or shake
in a jar to combine.
Will keep in a covered container in
the refrigerator for up to 1 week.

Dietary Modifications
Vegan: Use maple syrup instead of
honey

Serving Suggestions
With your favorite green salad 
As a dipping sauce for homemade
chicken fingers
As a marinade for chicken 
A sauce to punch up leftovers
 Dairy Free Ranch Dressing
Makes: 1 1/4 cups of dressing | Time: 5 minutes

Being from the midwest, ranch dressing is

something that I consider to be a very imporant part
of my life 😉 This dairy free ranch dressing is made
with a few simple + clean ingredients that you likely
already have on hand, with none of the junky
ingredients that fill the bottles on the shelves at the
store. Plus it's ready in 5 MINUTES and so delicious
for dipping veggies or as a dressing for your favorite
salad. A healthy and tasty alternative to everyone's
favorite dipping sauce. Whole30 compliant!

Ingredients
1 cup clean avocado oil mayo
(homemade or store bought both
work)
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1/2 teaspoon sea salt + more to taste
2 teaspoons white wine vinegar,
apple cider vinegar, or lemon juice
2 tablespoons water + more as
needed, to thin
2 tablespoons chopped fresh herbs -
dill, parsley, and chives are all
Instructions excellent options (may substitute
In a food processor or blender mix together with 1 tablespoon of dried herbs)
the mayo, garlic powder, onion powder, sea
salt, vinegar, and 2 tablespoons water.
The dressing can also be whisked together
in a bowl.
After mixing, add you can add a little more
water to thin to your desired consistency.
Taste and add more salt if needed.
Will keep in a covered container in the
refrigerator for up to one week.

Dietary Modifications
Vegan: Use an egg free mayonnaise
Whole30: If made with a clean avocado oil
mayo, this ranch dressing is whole30 friendly!
Serving Suggestions
With your favorite green salad 
a dip for fresh cut veggies
As a dipping sauce for chicken wings
As a dipping sauce for pan roasted
potatoes
 Cashew Queso Dip
Makes: 1 3/4 cups | Time: 10 minutes with 1 hour prep

Say it with me: queso, queso, quesooo! This easy

to make, dairy free cashew queso dip is an
authentic tasting, full flavored dairy free
alternative to a very well loved dip. Totally crave-
able and made with good-for-you ingredients!
Vegan + whole30 compliant!

Ingredients
1 cup raw cashews, soaked in just boiled
water for at least an hour 
1/2 cup + 2 tablespoons just boiled
water + a little more if needed
1/2 teaspoon dried mustard OR 1
teaspoon dijon mustard
1 tablespoon lime juice 
1/4 teaspoon chili powder 
2 tablespoons nutritional yeast
1/8 teaspoon turmeric powder (optional
- for color)
about 1 tablespoon of your favorite hot
sauce (I used cholula, but you can use
whatever you like or even leave it out -
just be mindful of how spicy it is!)
1 teaspoon sea salt 
3 tablespoons of your favorite salsa
Will keep in a covered container in the
refrigerator for up to 4 days.

Instructions
Soak cashews for at least an hour, or up
to overnight. If soaking overnight there’s
no need to use boiling water.
Drain and rinse cashews and add to
blender along with just boiled water,
mustard, lime juice, chili powder,
nutritional yeast, turmeric powder, hot Serving Suggestions
sauce, and sea salt.
Serve warm with chips (siete foods
Blend on high for a minute or two, until
grain free tortilla chips are my
very smooth and creamy. If the mixture
is too thick to blend, add more boiling personal choice!) or cut veggies for
water a little at a time until it blends dipping. Would also be excellent with
smoothly, but is still quite thick. vegan nachos, over roasted veggies,
Once fully blended, transfer to a bowl alongside tacos, or any other way you
and stir in salsa. Taste and add more can imagine enjoying it!
salt or hot sauce if desired.
Will keep in a covered container in the
refrigerator for up to 5 days.
Cashew Cream Sauce
Makes: 1 1/2 cups | Time: 5 minutes with 1 hour prep

Cashew cream sauce - the unsung hero for dairy

free meals everywhere. Versatile because of it’s
neutral flavor, and a texture that lends itself
beautifully to everything from sauces to creamy
soups! Vegan + Whole30 compliant!

Ingredients
1 cup raw cashews
boiling water to soak cashews
1/2 – 3/4 cups just boiled water for
cashew cream

Instructions
Soak cashews in boiling water for
at least 1 hour, or up to over night.
Drain cashews and rinse well with
cold running water until water runs
clear.
Add to a high speed blender or
food processor with about 1/2 –
3/4 cup just boiled water – or just
enough to just barely cover the
cashews. If you want your cashew
cream on the thicker side
(especially if you’re going to be
using it for dips or sauces), start
with less water and add more only
as needed.
Blend on high, stopping to scrape
down the sides as needed, and
adding more water until a very
smooth texture is reached.
Will keep in a covered container in
the refrigerator for up to 5 days.

Serving Suggestions
As the base for creamy dairy free
sauces like the easy garlic dill cashew
cream sauce in the NK blog archives -
click on this green box to check out
the recipe!
Stirred into soups for a dairy free
alternative to cream or milk
In pasta sauce
Sweetened and served with ripe and
juicy fruit
 Paleo Teriyaki Sauce
Makes: 1/2 cup of sauce | Time: 5 minutes

This homemade teriyaki sauce is so much better

than any store bought version! It’s a flavorful and
healthy start to many easy meals that you can feel
good about.

Ingredients
1/2 cup coconut aminos
1/4 cup honey
2 tablespoons rice vinegar or apple
cider vinegar 
1 teaspoon ginger, grated or minced
2 cloves garlic, grated or minced
1 tablespoon sesame oil 
hot sauce to taste (optional)
1 tablespoon sesame seeds

Instructions
Combine all sauce ingredients in a
small saucepan and bring to a
simmer. Cook, stirring occasionally,
for about 12-15 minutes – until thick
and reduced slightly. Keep in mind
that the sauce will thicken even more
upon cooling.
Remove from the heat and set aside
to cool. If you are in a hurry, transfer
the hot sauce from the pan to a wide
shallow bowl and it will cool faster.
Additionally, you can move it to the
refrigerator to cool even more quickly.
Once sauce has cooled, stir in sesame
seeds.
Will keep in a covered container in the
refrigerator for up to 1 week

Dietary Modifications
Vegan: Use maple syrup instead of
honey, although the sauce may end up a
little less thick.
Serving Suggestions
As a marinade for salmon or
chicken
As a sauce for stir fry
As a marinade for mushrooms, or
other veggies
 Kale and Parsley Pesto
Makes: about 1 cup of pesto | Time: 10 minutes

This kale and parsley pesto is a delicious paleo and

whole30 friendly twist on a classic recipe. Perfect
for gluten free pasta, with chicken, steak, seared
scallops, or as a dip or spread! If you can find
smoked almonds they add a lovely extra layer of
flavor, but if not regular roasted almonds will do.
Vegan + Whole30 compliant!

Ingredients
1/2 cup roasted almonds - smoked
almonds are delicious, but regular
roasted almonds also work great
1 1/2 cups packed kale, tough
stems removed
1/2 cup packed parsley 
1 large clove garlic 
1/2 teaspoon salt - may need less
if your almonds are already salted
1/4 teaspoon black pepper
1 teaspoon lemon juice
a pinch of red pepper flakes
(optional)
1/2 cup olive oil

Instructions
Add all ingredients to a food
processor and process until
mostly smooth, stopping to
scrape down the sides as needed.
Taste and add more salt if
needed. 
Will keep in a covered container
in the refrigerator for up to 1
week.

Serving Suggestions
Tossed with your favorite GF pasta
As a dipping sauce or spread
Alongside chicken, steak or some
yummy seared seafood
A sauce to punch up leftovers
 Roasted Red Pepper Vinaigrette
Makes: about 1 1/4 cups of dressing | Time: 10 minutes

This roasted red pepper vinaigrette is bright and

zippy! The perfect colorful and nutrient dense
addition to brighten up any dish! If you happen to
have harissa paste on hand, go ahead and use it,
but generally I end up using a combination of
cumin and red pepper flakes instead.

Ingredients
1/2 cup of roasted red peppers
2 1/2 tablespoons honey or
maple syrup 
2 tablespoons lime juice 
3 tablespoons apple cider
vinegar or red wine vinegar
1 clove of garlic
1 teaspoon harissa paste OR
1/4 teaspoon cumin and a
pinch of red pepper flakes
1/4 teaspoon dried oregano
1/2 cup olive oil 
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Instructions
Add all ingredients to a food processor
or blender and process until smooth,
stopping to scrape down the sides as
needed. Taste and add more salt if
needed. 
Will keep in a covered container in the
refrigerator for up to 1 week.

Dietary Modifications
Vegan: Use maple syrup instead of
honey
Serving Suggestions
With your favorite green salad
As a dip for fresh cut veggies
As a sauce alongside chicken or
fish
As a sauce for tacos or taco salads
As a marinade for your favorite
protein
 Dreamy Green Sauce
Makes: 1 1/4 cups sauce | Time: 10 minutes

Dreamy green sauce is THE green sauce to end all

green sauces! Made with plenty of herbs, green
onions, jalapeño, garlic, avocado, and spices (<--
read all the flavor makers) It's delicious with
everything from tacos to roasted vegetables, or
maybe just straight off a spoon?

Ingredients
1 small jalapeño pepper, thinly sliced
about 6 green onions, sliced (optional)
1 clove of garlic
1/2 cup packed cilantro 
1/2 cup packed parsley 
zest and juice of 1 lime 
2 tablespoons white or red wine
vinegar 
1 tablespoon honey or maple syrup 
1 small ripe avocado 
1/4 teaspoon smoked paprika 
1 teaspoon salt 
1/4 teaspoon black pepper
1/4 cup olive oil
water to thin

Instructions
Add all ingredients to the food
processor and process until mostly
smooth, stopping as needed to scrape
down the sides. 
Add water to thin if desired.
Taste and season with more salt if
needed.
Will keep in a covered container in the
refrigerator for up to 3 days.

Dietary Modifications
Vegan: Use maple syrup instead of
honey
Whole30: Leave out the honey or maple
syrup
Serving Suggestions
With tacos
With scrambled eggs
Alonside your favorite protein
As a dipping sauce or spread
 Romesco Sauce
Makes: about 1 1/4 cups sauce | Time: 10 minutes

A classic spanish sauce made with roasted red

peppers, almonds, garlic, and herbs, with a unique
flavor that you can serve with chicken, eggs,
vegetables, or roasted potatoes. Versatile and
crazy delicious! And it's vegan and Whole30
compliant!

Ingredients
1 cup roasted red peppers 
1 cup roasted almonds - smoked
almonds are delicious, but regular
roasted almonds work great as
well
1/4 cup fresh parsley
2 tablespoons tomato paste 
2 1/2 tablespoons red wine vinegar
1 clove garlic 
1 teaspoon paprika 
1/4 teaspoon cayenne (optional)
1 teaspoon salt - less if the almonds
you’re using are salted
1/4 teaspoon black pepper 
1/2 cup olive oil
Instructions Water to thin if desired

Combine all ingredients in a food

processor and process until mostly
smooth, stopping to scrape down the
sides as needed. 
Taste and add more salt if needed. 
You may add water, a little at a time
to thin the sauce if desired.
Will keep in the refrigerator for up to
a week.

Serving Suggestions
With roasted chicken, seafood, or
steak
As a dip for fresh cut veggies
With oven roasted potatoes
With scrambled or fried eggs