The BEST 5-Minute Vegan Sauces! Simple, delicious, and perfect for dipping.
Are you looking for Vegan Sauces? Here are some delicious ideas!
- 1 can chickpeas, drained
- 2 cloves garlic
- 1 tbs. tahini
- 1 squeeze of fresh lemon juice
- 1 tbs. olive oil
- salt to taste
- cayenne to taste (I would start small with a ¼ teaspoon)
- Put chickpeas, garlic, tahini, lemon juice, salt, and cayenne in a food processor. Process until thick paste forms.
- Add the oil (streaming it in while the food processor is running seems to work best) and continue to add 1 tbs. of water at a time, until the consistency smooth and spreadable.
- Sprinkle extra cayenne on top for more spice, and feta to cool things down!
5-minute magic green sauce
- 1 avocado
- 1 cup packed parsley and cilantro leaves (combined)
- 1 jalapeño, ribs and seeds removed
- 2 cloves garlic
- juice of one lime (or two – get lots of limey goodness in there!)
- ½ cup water
- ½ cup olive oil
- 1 teaspoon salt
- ½ cup pistachios (you can sub other nuts – see notes)
- Pulse all ingredients – except pistachios – in a food processor until incorporated.
- Add pistachios and pulse until mostly smooth (depends on what consistency you want).
- Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.
5 minute kale pesto
- 2 cups torn kale (no stems) and parsley, combined
- ½ cup olive oil
- ¼ teaspoon salt (more to taste)
- 1 clove garlic
- juice of one lemon
- ¼ to ½ cup raw almonds
I ended up using about 1½ cups kale + ½ cup parsley. But I’ve made this many times with just about any combination of greens, whether JUST kale, kale and spinach, kale and other herbs… it is a very flexible recipe so adjust the ingredients and quantities depending on what you have on hand. A traditional pesto flavor profile would include basil, but when I made it with basil, I didn’t really love it. Go figure. Just make it however you like is what I’m saying here.
If you don’t want this to be vegan, no probs. Just add a handful of Parmesan into the mix and YUM.
Also really really really delicious = using spicy almonds. I just bought some from a co-op that were already seasoned and spiced and used them in place of the raw almonds.
For more gluten free recipes visit the video recipes!
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