vegan sauce

Vegan sour cream, made in less than 5 minutes with just 5 ingredients. It’s tangy and so creamy, perfect to enjoy with Mexican-inspired dishes.

Vegan Sour Cream

(150 g),

cup water (125 ml)

tbsp lemon juice

tbsp nutritional yeast (optional)

tsp salt

Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.

Drain the cashews, discard the water, add all the ingredients to a blender and blend until smooth.

Serve immediately or keep leftovers in a sealed container in the fridge for 3-5 days or in the freezer for up to 6 months.

Hi Iosune,

Thanks for a yet another awesome recipe! I visit your blog frequently and have thoroughly enjoyed many of the dishes!

This one in particular is super easy to make and practically one step away from the vegan parmesan cheese, and yet the result is so different! Though, when you think about it, ideal prep time takes way longer than the indicated 5 minutes, since it is best to soak the cashew for 12 hours, i.e. it's impossible to have it ready in literally five minutes, you need to prepare in advance.

All the  best and hope you enjoy the upcoming holidays!

https://content.jwplatform.com/videos/bLnRXMXL.mp4

Want to make the ultimate Vegan Bolognese Sauce? Look no further! Walnuts, mushrooms, and soy protein give this sauce the perfect texture.

Ultimate Vegan Bolognese Sauce

extra virgin olive oil, divided

carrot,

onion,

celery stalks, finely diced

walnuts

raw mushrooms, halved (about 10-12 cremini)

TVP mince (dry)

rosemary

red pepper flakes

garlic, pressed

dry red wine

white miso

soy sauce

agar powder

sweet paprika

smoked paprika

tomatoes

balsamic vinegar

bay leaves

nutritional yeast

oat milk (or other non-dairy)

black pepper

Salt

Preheat your oven to 300 degrees Fahrenheit.

Heat 3 tablespoons of the olive oil over...

Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Saute for 10 minutes, until softened.

Meanwhile, place the walnuts in the bowl of...

Meanwhile, place the walnuts in the bowl of a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until the consistency of the mixture resembles the photo above.

Once the vegetables on the stove are soft,...

Once the vegetables on the stove are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.

Add another two tablespoons of oil to the...

Add another two tablespoons of oil to the pan along with the walnut/mushroom mix. Turn the heat up to medium-high and brown for 5 minutes.

Add the oregano, thyme, sage, rosemary, red pepper...

Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spice are fragrant, then add the red wine. Reduce for 5 minutes.

Stir in the miso, soy, sweet and smoked...

Stir in the miso, soy, sweet and smoked paprikas, and agar powder. Add the canned tomatoes along with 1/2 a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.

Add the nutritional yeast followed by the oat...

Add the nutritional yeast followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.

https://mediavine-res.cloudinary.com/video/upload/or8vjgjabtytxfc7oibk.mp4

This is my best-ever Ultimate Vegan Bolognese Sauce recipe. Once you try it you’ll agree: it hits the spot every time!

Raita is a cooling yogurt-based Indian sauce with cucumber and mint. This vegan version is quick and easy to make and tastes just like the original!

Vegan Raita: Indian Cucumber and Mint Yogurt Sauce

vegan plain and unsweetened yogurt

sour cream

cucumber

tbsp onion

mint

cayenne

tsp cumin

1/2-1 tsp salt,

Mix everything togeter in a mixing bowl, starting...

Mix everything togeter in a mixing bowl, starting with 1/2 tsp of salt. Taste and adjust seasonings as desired.

Eat immediately or make in advance, store in...

Eat immediately or make in advance, store in a sealed container in the fridge.

This vegan Worcestershire sauce is so easy to make at home with simple ingredients. Whip up a batch and store it for up to 2 months in the fridge!

Vegan Worcestershire Sauce

Apple Cider Vinegar ((120 milliliters))

Water ((60 milliliters))

Tbsp Light Brown Sugar

Tbsp Maple Syrup

Tbsp Soy Sauce

tsp Onion Powder

tsp Garlic Powder

tsp Cinnamon

tsp Ground Black Pepper

Add apple cider vinegar, water, light brown sugar, maple syrup, soy sauce, onion powder, garlic powder, cinnamon and ground black pepper to a saucepan and heat on medium heat.

Whisk the sauce while heating to dissolve the sugar and mix it well.

Heat to a simmer and then turn off the heat and let it cool completely.

Transfer to an airtight container and refrigerate. It will last for up to 2 months in the fridge.

Cashew Sauce! Just four easy ingredients: cashews, garlic, salt, and water! Perfect base sauce recipe for pasta, dips, or cheesy sauce alternatives. Vegan.

Five Minute Cashew Sauce

cashews

water or broth

garlic

salt

Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.

Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.

So glad you're posting this. When you first posted your magical cauliflower sauce, I would make cashew "cream" which is essentially this recipe, and add it to your cauliflower sauce instead of the milk. It elevated the creaminess and richness. Try it. It's sooooo good!

I never thought making cashew sauce can be this much easy.Thanks for sharing the recipe.The cashew sauce looks so nice and rich.I am definitely going to try it.

This looks delicious! Do you use raw cashews?  Or can you use roasted as well?

I love cashew sauce! I've only made it using nutritional yeast I love your suggestions for switching up the flavors. MUST try them all!

This vegan yum yum sauce is creamy, tangy and amazing! This popular Japanese-style sauce is so easy to make and a perfect dipping sauce.

Vegan Yum Yum Sauce

Vegan Mayonnaise ((240 grams))

Tablespoons Tomato Paste

Tablespoon Rice Vinegar

Smoked Paprika

Garlic Powder

Tablespoon White Granulated Sugar

Tablespoon Vegan Butter (Melted)

Tablespoons Water

Add vegan mayonnaise, tomato paste, rice vinegar, smoked paprika, garlic powder, white granulated sugar, melted vegan butter and water to a mixing bowl.

Whisk together until smooth and well mixed.

Let it chill in the fridge for at least an hour and up to 24 hours for the flavors to blend.

This cilantro sauce is creamy, tangy, savory, sweet, and totally delicious! It's plant-based and perfect for dolloping on baked potatoes, tacos and more.

Creamy Cilantro Sauce

water

lime juice (juice from 2 limes)

cilantro leaves

Place the cashews in a bowl and cover them with water. Soak for 1 hour (or the very least, 30 minutes if you have a high speed blender). For preparation in advance, you can soak the cashews overnight, which is even better.

Drain the cashews. Add the cashews, water, lime juice, cilantro, and kosher salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to the desired creamy consistency (we added 2 additional tablespoons; you could add more for a more drizzle-able sauce). Blend for several minutes until creamy and smooth. Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.

If there is one thing that can make your meal stand out, it's this spicy chili garlic aioli. It comes together in less than 5 minutes, and we promise you'll want to put it on everything!

Spicy Chili Garlic Aioli

vegan "mayo" (0.58)

garlic, finely minced (0.08)

lime juice (0.24)

tsp chili powder (0.02)

chili paste (0.02)

tsp Valentina hot sauce (0.04)

First, scoop the vegan "mayo" into a dish big enough to allow mixing. Something like a mason jar works great for this.

Next, add in the chili, lime juice, chili paste, Valentina hot sauce, and minced garlic (a garlic press works great for this). Stir everything to thoroughly combine.

Serve over tacos, burgers, wraps, or with fries.

Lentil bolognese is a rich and hearty pasta sauce that is budget-friendly and full of bold flavors. Plus, it makes tasty leftovers!

Lentil Bolognese

onion

carrot (0.15)

celery

Tbsp cooking oil (0.08)

garlic (0.32)

tsp crushed red pepper (0.02)

walnuts (1.07)

red lentils (0.67)

15 ounces. can crushed tomatoes (1.00)

tomato paste (0.27)

oregano (0.10)

basil (0.10)

garlic powder (0.10)

Tbsp sugar (0.02)

salt (0.02)

tsp black pepper (0.02)

vegetable broth (0.36)

full-fat coconut milk (0.81)

Finely dice the onion, carrot, and celery. Mince the garlic.

Add the olive oil, onion, celery and carrot to a large pot. Sauté the vegetables for about 5 minutes over a medium until the onions are translucent and the vegetables have softened.

Once vegetables have softened, add the minced garlic, crushed red pepper and walnuts to the pot. Saute for 2 minutes over medium-low heat, or until the garlic is fragrant.

Add the lentils, crushed tomatoes, tomato paste, dried oregano, dried basil, garlic powder, salt, sugar, pepper, and vegetable broth to the pot. Mix everything together and bring the sauce to a boil.

Reduce the heat to low and simmer, semi covered with a lid, stirring occasionally for 20-25 minutes. After about 25 minutes the lentils should be soft and the sauce thickened. If the sauce is still too thin for your liking, continue simmering until it has reached your desired consistency.

Once the bolognese has reached your desired consistency and texture, stir in the coconut milk and simmer for another 5 minutes. Taste the bolognese and add salt to taste. Turn off the heat. The bolognese will continue to thicken as it cools.

This spicy tomato sauce is the ideal accompaniment for countless dishes, such as preparations based on seitan, soy or textured peas, empanadas and dumplings, and especially those with Asian notes such as the irresistible momos. The ingredients that make it up make this sauce provide lycopene ( antioxidant ), glutathione ( antioxidant ), amino acids, omega 9 fatty acids, alliin , flavonoids , curcumin , fiber , terpenoids ( antioxidants ), beta- carotene , beta-cryptoxanthin (precursor of vitamin A ), vitamins C , E , K and group B ( B1 , B2 , B3 and B6 ); calcium , cobalt , chromium , phosphorus , iron , magnesium , manganese , potassium , selenium , silicon , sodium , and zinc .

Nepalese spicy tomato sauce

cayenne pepper (ground)

ginger

extra virgin olive oil (Smooth flavor)

pepper (ground)

coriander (minced)

cumin (ground)

Step 1

Step 2

Wash and cut the tomato into cubes and set aside as well.

Step 3

Heat the oil in a pan and, when it is lukewarm, add the garlic and ginger, lower the heat and stir for a couple of minutes so that it does not burn.

Step 4

Then add the tomato, cayenne pepper, salt, black pepper and cumin and cook for 10 minutes over low heat. When the tomato is cooked, remove from the heat.

Step 5

Transfer the mixture to the blender glass, add the chopped cilantro and blend until obtaining a smooth sauce. Once the sauce is ready, serve it together with the dishes that you want to accompany with it.

A super easy vegan cheese sauce which tastes just like the real thing. You can use it on pasta, toast, as a dipping sauce with your nachos. This vegan cheese sauce really helped us transition from vegetarian to full vegans. And no, we don't miss cheese anymore.

Vegan cheese sauce

potato,

olive oil

garlic,

lemon juice

tbsp mustard

Easy Vegan Cheese Sauce

Boil the potatoes and

Boil the potatoes and carrots for 15-20 minutes until tender. Drain and transfer to a blender.

Add the rest of

Add the rest of the ingredients to the blender and whizz until everything is super smooth. Serve as a sauce or as a dip.

How to make Vegan cheese sauce

Whip up a batch of flavorful Vegan Worcestershire Sauce at home in just 10 minutes with 8 simple ingredients. Store it for up to 2 months and give your plant-based dishes a perfect umami kick!

Top 13 vegan sauce recipes from across the web

The most viewed vegan sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Sour Cream

Ultimate Vegan Bolognese Sauce

Vegan Raita: Indian Cucumber and Mi...

Vegan Worcestershire Sauce

Five Minute Cashew Sauce

Vegan Yum Yum Sauce

Creamy Cilantro Sauce

Creamy Cilantro Sauce

Spicy Chili Garlic Aioli

Lentil Bolognese

Nepalese spicy tomato sauce

Vegan cheese sauce

Vegan Worcestershire Sauce Recipe

Top 13 vegan sauce recipes from across the web

The most viewed vegan sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sour Cream

Ultimate Vegan Bolognese Sauce

Vegan Raita: Indian Cucumber and Mi...

Vegan Worcestershire Sauce

Five Minute Cashew Sauce

Vegan Yum Yum Sauce

Creamy Cilantro Sauce

Creamy Cilantro Sauce

Spicy Chili Garlic Aioli

Lentil Bolognese

Nepalese spicy tomato sauce

Vegan cheese sauce

Vegan Worcestershire Sauce Recipe

The most viewed vegan sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine