5-Minute Vegan Sauces

Published on by Kelly Spence


The BEST 5-Minute Vegan Sauces! Simple, delicious, and perfect for dipping.

 

Are you looking for Vegan Sauces? Here are some delicious ideas!

SPICY HUMMUS
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serves: 4 servings
 TThis spicy hummus is topped with crushed red pepper, feta cheese, and olive oil. A healthy, easy snack with crackers or veggies!
INGREDIENTS
  • 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)
INSTRUCTIONS
  1. Put chickpeas, garlic, tahini, lemon juice, salt, and cayenne in a food processor. Process until thick paste forms.
  2. 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.
  3. Sprinkle extra cayenne on top for more spice, and feta to cool things down!
NUTRITION INFORMATION
Calories: 203
 A quick word about tahini: it’s sesame paste. You can buy it at Cub or other run-of-the-mill grocery stores (just ask a knowledgeable salesperson to help you find it). It costs about 5-10$ for a jar, and the jar will last you for many batches of hummus. If you don’t have it and don’t want to buy it, use peanut butter or omit it altogether.

5-minute magic green sauce

INGREDIENTS
  • 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)
INSTRUCTIONS
  1. Pulse all ingredients – except pistachios – in a food processor until incorporated.
  2. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
  3. 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.
NOTES
I did make this with other types of nuts like walnuts and almonds and it worked just fine, but the taste wasn’t as good IMHO. If you can find shelled pistachios, it’s worth the splurge!

Nutrition Magic Green Sauce

5 minute kale pesto

INGREDIENTS
  • 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
INSTRUCTIONS
  1. Pulse the kale, oilve oil, salt, garlic, and lemon juice in a food processor until smooth.
  2. Add the almonds and pulse until the almonds are ground to desired consistency.
  3. Serve with pizza, pasta, crackers, eggs, salads, soup, sandwiches, etc.
NOTES

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.

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For more gluten free recipes visit the video recipes!

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