top of page

Sauces

Garlic Tahini Sauce

Vegan Richa modified

  • 2 tsp olive oil

  • 5 cloves garlic 

  • 3 Tbsp hummus or cooked chickpeas

  • 3 Tbsp tahini

  • 3 tsp lemon juice

  • 1/2 tsp garlic powder

  • 1/4 tsp salt 

  • 1/2 tsp dried oregano

  • 1/4 tsp dried dill or parsley

  • 2 to 3 Tbsp water as needed to thin

  • 1 tbsp chopped fresh parsley or oregano for garnish

 

Blend. Serve with baked fries.

Vegan Oyster Sauce

Rabbit and Wolves (modified)

​

  • 1 oz dried shitake mushrooms (sliced is easiest)

  • 2 cups soaking water

  • 1/4 cup tamari

  • 3 Tbs honey 

  • 1/2 Tbs miso paste 

  • 1 heaping tsp grated ginger

  • 2 tsp arrowroot powder mixed with 2 tsp water

 

Soak mushrooms overnight in filtered water, you will use use the soaking water for blending.

 

Add mushrooms and 2 cups soaking water to blender and blend on high until smooth. If using whole mushroom, slice before blending.

​

Add mushroom mixture, tamari, honey, miso paste, ginger to a pan and bring to boil then lower heat to low-medium to simmer for 10 minutes. Whisk arrowroot powder and water together and add to pan, Bring to boil and immediately reduce to low-medium heat to simmer for 5 minutes. Let cool and keep in airtight container for several weeks.

Chipotle Aioli

Minimalist Baker

​

  • 3/4 cup raw cashews

  • 1/2 cup water 

  • 2 Tbsp lemon juice

  • 1/4 tsp sea salt

  • 1-2 tsp maple syrup (sub honey)

  • 2-3 whole chipotle peppers in adobo sauce (plus 1 tsp adobo sauce)

  • 2 Tbsp avocado oil

 

Soak cashews for 20+ minutes.

Add soaked, drained cashews to a high-speed blender with the water, lemon juice, sea salt, maple syrup,/honey pepper + adobo sauce.

Blend on high until creamy and smooth, adding more water as needed to encourage blending. Scrape down sides as needed.

Taste and adjust seasonings, adding more salt to taste, lemon for acidity, maple syrup for sweetness, or adobo sauce for heat. 

Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days. This sauce is perfect for veggie burgers, sweet potatoes fries, french fries, onion rings, and more!

Tangy Sun Dried Tomato Sauce

​

  • 1/2 c olive oil

  • 1/2 cup sun dried tomatoes drained

  • 2 Tbs balsamic vinegar

  • 1 Tbs mirin or maple syrup

  • 2 garlic cloves

  • 2 tsp oregano

  • 1 tsp salt

​

Blend. 

 

Serve with:

  • Zucchini noodles and vegan parmesan

  • Zucchini noodles, sliced red onions, cucumber, kalamata olives, sliced cherry tomatoes, feta cheese

Vegan Bolognese Sauce

​

  • 8oz Extra Firm Tofu

  • 1/2 cup walnuts

  • 8 oz mushrooms 

  • 1 Tbsp avocado oil (or coconut oil)

  • 1/2 yellow onion chopped

  • 4 cloves chopped garlic

  • 2 tsp dried basil

  • 1 tsp oregano

  • 1/4 tsp cayenne pepper

  • 1 Tbsp tamari

  • 1/3 cup tomato paste

  • 1 15 oz can diced tomatoes

  • 1 tsp honey or maple syrup

​

Process the walnuts in a food processor until finely chopped. Mash the tofu with your hands. Add the tofu and mushrooms to the food processor and process until finely chopped and mixed.

 

Heat the avocado oil and add the chopped onion,  garlic and herbs and cook until softened. Add the tofu/walnut/mushroom mix and remaining ingredients and a splash of water. Heat until just bubbly and reduce heat to let thicken.

 

Serve with zucchini noodles and vegan parmesan.

Hoisin Sauce

 

DaringGourmet

  • 1/3 cup dark brown sugar (1/4 cup honey)

  • 2 tablespoons water

  • 3 tablespoons Homemade Chinese Black Bean Sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vine

  • 4 prunes (substituted figs)

  • 1/2 teaspoon sesame oil

  • 1/2 teaspoon Chinese Five Spice Powder

  • If you prefer a little heat add some red chilies or sriracha to taste

​

Combine all ingredients in a blender and puree until smooth. Store in the fridge in a non-reactive airtight container. Will keep for at least a week.

Vegan Sour Cream

 

Gluten Free Pantry

  • 1 cup raw cashews, soaked overnight

  • ¼ cup + 2 Tbsp fresh lemon juice

  • ¼ tsp sea salt

  • 1 tsp nutritional yeast

  • ½ cup water

 

Place all ingredients into the VitaMix  and blend on high for 5-7 minutes, scraping down the sides as needed, until very smooth and creamy. Transfer to a mason jar or other airtight container. lasts 1-2 weeks in fridge.

Almond Butter Dipping Sauce

 

Minimalist Baker

  • 1/3 cup salted creamy almond butter

  • 1 Tbsp tamari

  • 1-2 Tbsp brown sugar, agave or honey if not vegan (depending on preferred sweetness)

  • 1 Tbsp fresh lime juice

  • 1/2 tsp chili garlic sauce

  • Hot water to thin

 

Add all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).

Vegan Alfredo Cream Sauce

Modified from ConnoisseursVeg

  • 3 tablespoons olive oil

  • 1/4 cup rice flour

  • 1 1/2 cups water + 2 teaspoons homemade veggie stock powder

  • 12 ounces frozen coconut milk, thawed

  • 1 1/2 tablespoons soy sauce

​

Coat the bottom of a medium saucepan with olive oil and place it over medium heat. Whisk in the flour. Bring to a simmer and continue cooking, whisking constantly, until the mixture darkens a bit and begins to smell nutty, about 5 minutes.

Whisk in the broth, coconut milk, and soy sauce. Raise the heat and bring the mixture to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, until the mixture thickens a bit. Remove from heat and allow the mixture to sit for at least 5 minutes — it will continue to thicken up. 

Creamy White Sauce

 

  • 3/4 cup raw cashews

  • 3 tbs nutritional yeast flakes

  • 1 handful fresh basil (optional)

  • 1/2 tsp salt

  • 1/2 tsp garlic powder (or one large garlic clove)

  • 1/2 tsp oregano

  • 1/4 tsp onion powder

  • 2 tbs olive oil 

  • 1/2 tsp apple cider vinegar (or splash of lemon juice)

  • 1/2 - 3/4 cup water (for thick or thin sauce)

 

Blend everything together. Good for pasta and zucchini noodles.

​

Raw Pecan Cream Sauce

 

Recipe from Chef Amber Shea

  • 1/2 cup raw pecans (soaked 4 hours)

  • 1/4 cup raw cashews (soaked 4 hours)

  • 1 cup hemp milk (1/4 c hemp seeds + 1 cup water)

  • 2 tablespoons nutritional yeast flakes

  • 2 tablespoons olive oil

  • 1 clove garlic

  • 1/2 tsp apple cider vinegar

  • 1/2 tsp salt

  • black pepper

 

Blend and serve. Keeps for a few days in the fridge. Use it on everything - burgers, toast, fresh baked bread, flax seed crackers, zuchinni pasta with celery, tomatoes, carrots, udon noodles, salad.

Vegan Pesto

  

  • 1 cup walnuts or pine nuts

  • 1 bunch basil or parsley or spinach

  • 1/2 cup nutritional yeast flakes 

  • 3  garlic cloves

  • 1/2 tsp salt 

  • 1/2 cup olive oil

 

Put the walnuts, basil, yeast flakes, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again and add oil and process to blend. Freeze in ice cube tray and then pop out and store in airtight bag. 

Tamarind Chutney

 

  • 1 tbsp tamarind paste/concentrate 

  • 2.5 tbsp maple syrup or honey

  • ¼ tsp or more salt

  • ¼ tsp roasted ground cumin

  • ¼ tsp cayenne

  • ½ tbsp water (optional)


Mix and mash and smash with a spoon until blended.

Mint Chutney

 

  • 1 bunch mint

  • 1 bunch cilantro (or more mint)

  • 6 cloves garlic

  • 1 inch piece fresh ginger

  • 2 Tbs honey

  • 3 large fresh squeezed limes

  • 1 fresh serrano chili or jalapeno

  • 2 tsp salt

  • 2 Tbsp olive oil

  • enough water to blend


Blend everything in the Vitamix, use a tamper at the beginning to get all the ingredients incorporated.

Kaffir Cilantro Chutney

 

  • 2 bunches cilantro

  • 2 bunches mint

  • 2 kaffir lime leaves chopped fine

  • 8 cloves garlic

  • 2 Tbs honey

  • 3 large fresh squeezed limes

  • 1 fresh serrano chili or jalapeno

  • 2 tsp salt

  • 2 Tbsp olive oil

  • just enough water to blend


Blend everything in the Vitamix, use a tamper at the beginning to get all the ingredients incorporated.

Helen's Chutney
 

  • 1 bunch mint with stems

  • 3 cloves garlic and a bit of skin for aroma

  • 1 tbs tamarind paste

  • 1 tbs honey

  • 1/2 tsp salt

  • 2 jalapeno chilis

  • water to blend

 

Blend. Heating the chutney will make it last longer. This can be frozen. I use whatever herbs I can get at the farmer's market - mint, cilantro, basil and a bit of parsley.

​

Cilantro Chutney

​

  • 2 big bunches cilantro with stems

  • 1 Tbs tamarid paste

  • 1 Tbs honey

  • 1 tsp salt

  • 6 cloves garlic

  • 1/4+ water to blend into smooth sauce consistency

 

Blend everything together in Vitamix. Store in a mason jar in the fridge. Also freezes well. Goes with all Indian and Mexican dishes.

Cheesy Pasta Sauce

​

  • 1 cup raw cashews

  • 1 cup unsweetened homemade walnut milk

  • 2 cloves garlic

  • 1/3 cup nutritional yeast flakes

  • 2 tbs tahini

  • 3 teaspoons lemon juice

  • 1 teaspoon turmeric

  • 1/4 teaspoon salt

  • dash cayenne

  • dash paprika

  • dash pepper

 

Blend everything together.

Basil Cashew Cheese Sauce

 

Oh She Glows

 

  • 1 cup raw cashews

  • 1/4 cup lemon juice

  • 2 cloves garlic

  • 1 tsp homemade mustard 

  • 1/4 water (very thick) or 1/2 cup water

  • 1 1/2 cup packed basil leaves

  • 1/2 cup nutritional yeast flakes

  • 3/4 teaspoon salt

  • dash cayenne

  • dash paprika

  • dash pepper

 

This one is great for lasagna. Blend everything together. No need to soak the cashews. Unsoaked cashews makes a thicker sauce. Use on noodles, lasagna, chips. Rich and thick.

Nacho Cheese Sauce

 

  • 3/4 cup raw cashews

  • 3 tbs nutritional yeast flakes

  • 1 small garlic clove

  • 1/2 tsp salt

  • 1/2 tsp cumin powder

  • 1/4 tsp chili powder

  • 1/4 tsp paprika powder

  • 1 tbs olive oil 

  • 1/2 cup hot water (1 cup water for thinner sauce)

 

Blend everything together. Enough for two. Served with mashed aduki beans, kale salad and grilled tortillas torn into pieces for corn chips. Double the recipe for leftovers.

​

Black Plum Enchilada Sauce

​

  • 3 dried pasilla chilis, soaked, seeds removed

  • 4 cups veggie broth -or- 4 cups water + 1 Tbs veggie stock powder

  • 2 Tablespoons avocado oil

  • 1-2 Tbs apple cider vinegar

  • 2 black plums

  • 3 garlic cloves

  • 1 teaspoon dried oregano

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 teaspoon salt

  • 1/2 cup brown rice flour

​

This recipe uses black plums instead of tomatoes for those who cannot eat tomatoes.

 

Soak the pasilla chilis for 30 minutes to a few hours. Open the chilis and rinse the seeds out. Add all ingredients to the blender and blend until smooth. Bring to a boil for a few minutes to thicken the sauce.

 

Use to make enchiladas, or a burrito bowl, or mash with beans to make burrito filling.

 

Freeze leftovers in a glass jar. Leave room at the top of the jar as it will expand when frozen.

​

Vegan Enchilada Sauce

​

Vitamix

  • 4 cups vegetable broth

  • 2 Tablespoons olive oil

  • 2 Tablespoons red wine vinegar

  • 2 Roma tomatoes, halved (or black plums, black grapes, pears)

  • 1 garlic clove, peeled

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon cumin

  • 1/3 cup chili powder

  • 1 teaspoon salt

  • 1/2 cup brown rice flour

 

Place all ingredients in the Vitamix and blend. Heat in saucepan to thicken.

​

Starfruit Marinara Sauce

 

  • 1 starfruit

  • 1 carrot

  • 4 garlic cloves 

  • 1 red onion

  • 3 roma tomatoes

  • 1 1/2 tsp dried basil, oregano, rosemary, etc.

  • 1/2 tsp salt

  • Dash of black pepper

 

Blend everything together. 

Ruby Red Raw Nomato Sauce

 

  • 1 medium onion

  • 1 medium red beet

  • 1 medium carrot

  • 1 large red bell pepper (optional)

  • 1 handful fresh basil leaves (optional)

  • 3 garlic cloves or 1 tsp garlic powder

  • 2 tsp dried oregano

  • 1 tsp salt

  • Dash of pepper

  • 2 tbsp olive oil

  • 1/4 cup water, or more to thin

 

Blend everything together in a Vitamix.  Freezes well. Can be used in baked dishes, such a vegan lasagna.

Raw Marinara Nomato Sauce

 

  • 1 medium carrot

  • 1 tbsp olive oil

  • 3 garlic cloves 

  • 2 small onions

  • 1 large red bell pepper 

  • 1 plum or 1 pear

  • 1 1/2 tsp dried basil, oregano, rosemary, etc.

  • salt and pepper

 

Blend everything together. 

Raw Marinara Tomato Sauce

 

  • 1 medium carrot

  • 1 tbsp olive oil

  • 3 garlic cloves 

  • 2 small onions

  • 3 large tomatoes

  • 1 1/2 tsp dried basil or oregano

  • 1 tsp salt

  • 1 tsp pepper

 

Blend everything together. 

Drunken Mushroom Gravy

 

Connoisseurs Veg

  • 1/4 cup olive oil, divided

  • 12 ounces cremini mushrooms, cleaned, stemmed and coarsely chopped

  • 1 medium onion, diced

  • 1/2 cup whiskey

  • 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)

  • 2 tablespoons all-purpose flour, plus extra, as needed

  • 3 cups vegetable broth

  • 1 tablespoon soy sauce

  • 1/2 teaspoon liquid smoke

  • salt and pepper to taste

​

Coat the bottom of a large pot with 2 tablespoons of olive oil and place over medium heat. Add mushrooms in an even layer and cook until browned on bottoms, about 5 minutes. Flip and cook 5 minutes more. Remove from pot and transfer to a plate.

Add remaining 2 tablespoons of oil to the pot. When oil is hot, add onion and sauté until soft and translucent. Add whiskey and thyme, and return mushrooms to the pot. Bring to a simmer and allow to cook until reduced by about half, about 5 minutes.

Add 2 tablespoons of flour to the pot, a bit at a time, stirring frequently to form a thick paste. Once all of the flour is added, stir in broth, soy sauce and liquid smoke. Stir until smooth and bring to a simmer. Allow to simmer for about 10 minutes, until the sauce is thick and mushrooms are tender. Add a bit of water if a thinner gravy is desired. If thicker gravy is desired, transfer a bit of the sauce to a bowl, whisk in a bit more flour to form a slurry, and then whisk the flour mixture into the gravy.

Season with salt and pepper to taste. Serve.

Kaffir Lime Sauce

​

Ascension Kitchen 

  • ¼ cup sundried tomatoes, soaked in water till soft (reserve the soak water when done)

  • 2 tablespoons of soak water

  • ¼ cup almond butter

  • 2 tablespoons freshly squeezed orange juice

  • 1 tablespoon red onion, finely chopped

  • 1 tablespoon maple syrup

  • 1 tablespoon sesame oil

  • 1 tablespoon fresh ginger, peeled and minced

  • 1 clove garlic, minced

  • 1 kaffir lime leaf, chiffonnade

  • ¼ teaspoon flaky sea salt

 

Blend. Great for cabbage salads.

Tomato Paste

​

  • 10 pounds tomatoes

  • 2 tablespoons olive oil

  • 2 teaspoons sea salt

 

Preheat the oven to 350°F (or 300)

​

Chop tomatoes into quarters. Combine the chopped tomatoes and olive oil in a large saucepan. Bring to a simmer. Cook until the tomatoes are soft and the peels begin to detach from the tomato flesh.

 

Push the warm tomatoes through a sieve to separate the tomato pulp from the seeds and skins. Stir the sea salt into the pulp. Discard or compost the seeds and skins.

Divide the tomato pulp between two large, rimmed baking sheets. 

 

Place the baking sheets in the oven. Check the tomatoes every half hour, stirring the paste and switching the position of the baking sheets so that they reduce evenly. Over time, the paste will start to reduce to the point where it doesn’t fill the baking sheet any more. At this point, combine the contents of the two pans into and continue to bake.

 

The paste is done when shiny and brick-colored, and it has reduced by more than half (3 to 4 hours). There shouldn’t be any remaining water or moisture separating from the paste at this point.  Divide finished paste into 4-ounce jars, leaving 3/4 inch headspace.

Frozen, it will keep for up to nine months.

bottom of page