From spinach almond pesto to a creamy cashew sauce, here are my TOP 5 vegan sauce recipes.
Estimated reading time: 4 minutes
These vegan sauces are tasty, easy, gluten-free, and require a few basic pantry staples only. Do not restrict yourself by using them only for making pasta. From baked vegetables, sandwiches to tofu stir fry or casserole dishes, one can use these homemade sauces in various creative ways to elevate the dishes.
Being vegan does not mean a lack of choices. These healthy, homemade sauces will add a lot of variety and flavour to your everyday meal.
You can prepare a batch over the weekend (they are truly meal-prep friendly), store them in the refrigerator, and use them for the next few working days.
1. Pumpkin Sauce
This creamy sauce is the best way to use the pumpkin puree. With a drizzle of olive oil and a dash of coconut milk the mundane pumpkin puree transforms into a bowl of fulfilling vegan deliciousness.
Ingredients: Pumpkin Puree, Onion, Garlic, Tomato Sauce, Coconut Milk, Vegetable Stock, Salt, Oregano
2. Spinach Almond Pesto
It is a protein-packed pasta sauce recipe. The almonds provide the nutty flavour, and the spinach leaves form the base of this pesto sauce. Spinach Almond Pesto is an excellent dipping sauce too.
To make a healthy vegan spinach corn sandwich or pesto pasta, this sauce is a perfect choice.
Spinach Almond Pesto Recipe
- Blender
Ingredients
- 1 Cup spinach leaves
- ¼ Cup almonds
- 2 garlic cloves
- ¼ Cup extra virgin olive oil
- ½ teaspoon black pepper powder
- Salt to taste
Instructions
- Soak almonds overnight or in warm water to remove the skin. Dry roast the peeled almonds in a pan for 2 – 3 minutes.
- Blend in a food processor spinach leaves, toasted almonds, black pepper, salt, garlic, and extra virgin olive oil. Add nutritional yeast (optional) while blending. Do not make a smooth paste. A coarse texture pesto is the best.
- Use spinach almond pesto immediately or store it in the refrigerator covered.
Recipe Notes:
- Pesto turns black when exposed to air for a longer duration due to oxidation. While storing drizzle olive oil on top of the pesto to form a layer of oil.
- Do not blend the pesto sauce for too long in the food processor as it might turn bitter.
Nutrition
3. Tomato Sauce
This is my easy, homemade tomato sauce recipe. It is quite a versatile sauce, spread a generous helping over the pizza base, pour over the pasta, minestrone soup, spaghetti, or dunk meatballs in it.
This simple, one-pot tomato sauce is always a hero in my kitchen.
Ingredients: Canned Tomato, Tomato Paste, Olive Oil, Garlic, Oregano, Salt, Basil
4. Cashew Sauce
This creamy cashew sauce is an excellent vegan alternative to dairy cream. It is thick, luscious, and super creamy. Packed with the power of cashew nuts and the flavour of garlic.
From tossing pasta, baking vegetables, to tucking it inside wraps and tortillas, or adding to salad dressings, this cashew sauce, is the answer to all your creamy woes.
Vegan Cashew Sauce Recipe
- Blender
- Saucepan
Ingredients
- 1 Cup cashew nuts
- 2 Cup water
- ¼ Cup extra virgin olive oil
- 2 garlic cloves
- ½ teaspoon black peppercorns
- Salt to taste
Instructions
- Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add cashew and cook for 5 – 6 minutes. Turn off the heat. Transfer cashews to a colander and rinse with cold water.
- Blend together cashew, olive oil, garlic, salt, and pepper to a smooth paste.
- Creamy Cashew Sauce is ready to use. Store it in the refrigerator for 1 week in an airtight container.
Recipe Notes:
- Cashew Sauce has a smooth and creamy consistency. Use more olive oil if required to get the desired consistency.
- Avoid using water to grind the cashews. It reduces the shelf life of the sauce as it spoils very fast.
Nutrition
5. Indian Makhani Sauce
Over the years the famous Indian makhani gravy has become the favorite of food lovers all over the World. The word ‘Makhani’ defines – rich, smooth, creamy, orange colour Indian sauce with a slightly sweet taste.
For a vegan makhani pasta, skip adding dairy cream to the sauce. Use coconut cream/cashew cream or almond milk for a creamy mouthfeel.
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