By Rob Corliss
Dips and spreads offer the largest opportunity with plant-based purées, with next-level hummus, of course, leading the pack. But plant-based purées also work beautifully as modern sauces, adding both a wholesome profile while dialing up the intrigue factor. Here are four ways to leverage this giant foodservice trend.
1. Mole
- Toasted pistachios give an unexpected boost to delicious green mole; loaded with charred tomatillos, raw pepitas, mixed chile varieties, garlic and more.
- Make mole-spiced carrots as the main star of a taco build, as Big Star Taco does in Chicago—Tacos Zanahorias: mole-spiced carrots, chipotle-date yogurt, pumpkin seeds, sesame seeds, almond, cilantro
2. Pesto
- Basil and kale pesto still work just fine, but up the appeal by incorporating trending functional ingredients into a modern pesto, such as seaweed, algae, hemp seeds, chaga mushrooms, dried or fruit powders.
3. Curried Lentil Purée
- Lentils bring nutrition and flavor to purées. Spike braised lentils with Indian curry and spices, purée them, then feature them in an Indian-inspired huevos rancheros, using the curried lentil purée in place of refried beans, naan bread in place of a tortilla, and chutney in place of salsa.
- Use as a warm sauce underneath dressed salad greens or as a taco accent or sandwich spread—or as a sauce underneath signature proteins.
- Blend lentil purée into chickpea hummus for a doubling down on the power of pulses.
4. Edamame Purée
- Whole or flavored edamame makes a wonderful bar snack, but edamame purée can be a vibrant sauce paired with fish—especially when blended with fresh mint and lime juice.
