10 Easy Vegan Sauces That Make Good Food Even Better

Add some major yum to your late winter fare

The whole month of February actually does feel like the plot of Groundhog Day (the now-iconic movie) , with one day monotonously melting into the next. So I’m trying to be like Bill Murray in the film — after he has his epiphany — making each day a little better and more meaningful than the day before. These days, it’s tough; even a cursory glance at the news is enough to completely unsettle the day.

So let’s distract ourselves with the comfort of some exquisitely tasty plant-based food. And there’s nothing like a flavor-packed sauce to make good-for-you foods even better. Presented here is an array of delectable vegan homemade sauces, all of which are fast and easy to make.

From luscious gravies to super-easy teriyaki, no-cook barbecue, dairy-free “cheesy” sauces and more, these recipes will give you an extra dose of flavor and comfort.

I can’t fit many recipes into this post without Substack starting to kvetch, so I’ll do as usual and give you a couple of them in full right here, and link to the rest.

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Smoky Vegan Cashew “Cheese” Sauce

This luscious vegan cheesy sauce, based on cashews and carrots, makes fresh vegetables even more appealing. It’s also great served with flatbreads, tortilla chips, and crackers; and is a fantastic vegan mac and cheese sauce.

Ingredients

• 1 cup raw cashews

• 1 cup peeled and coarsely chopped carrots (or baby carrots)

• 1 cup unsweetened plant-base milk, or a little more, as needed

• 1/4 cup vegan mayonnaise, sour cream, or yogurt

• 1/4 cup nutritional yeast flakes

• 2 to 3 tablespoons lemon juice, to taste

• 2 teaspoon yellow mustard

• 1 tablespoon barbecue seasoning,
  such as mesquite or smoky maple (see note)

• 1 teaspoon sweet paprika

• 1/2 teaspoon salt

• Pinch of turmeric or curry powder (for color)

• Pinch of dried hot red pepper flakes or gochugaru, optional

Instructions

1. To make in a high-speed blender: Simply combine all the ingredients in the blender. Blend until the container feels warm. If the mixture seems to be too thick at any point, add a little more plant-based milk to keep it moving.

2. To make in a food processor or regular blender: Combine the cashews, carrots, and plant-based milk in a small saucepan. Bring to a rapid simmer, then cover and simmer gently for 5 to 8 minutes, or until the carrots are a bit more than of tender-crisp.

3. Transfer the mixture to a food processor or regular blender along with the remaining ingredients and process until very smooth. It takes a good few minutes to make it smooth.

4. No matter which machine used, scrape the mixture out to a serving container with the aid of a rubber spatula. Serve at once as suggested in the headnote.

Note about barbecue seasoning: What gives this preparation its special kick is barbecue seasoning blend, which you can find in the spice section of any well-stocked supermarket. McCormick Grill Mates® is one of the popular brands; other brands can be found in specialty stores or online.

Coconut Peanut Sauce (or Salad Dressing)

An easy peanut sauce is a useful and delicious staple in the plant-based repertoire. This delectably rich dressing works well on cold or hot noodles, rice bowls, summer rolls, tofu and tempeh dishes, and simply steamed green veggies. It’s also fantastic on Asian-influenced salads like Thai Pineapple Salad — much like those found on restaurant menus.

Ingredients

• 1/2 cup natural peanut butter (smooth or chunky)

• 3/4 cup light coconut milk

• Juice of 1 lime

• 2 tablespoons tamari or soy sauce

• 2 teaspoons grated fresh or bottled ginger

• 1/2 teaspoon sriracha or other hot sauce, to taste

• 2 teaspoons agave syrup

• Crushed peanuts or sesame seeds for garnish, optional

Instructions

1. Combine the ingredients in a small mixing bowl and whisk together until completely blended. If the peanut butter is very dense, you might need to use a food processor or blender.

2. Transfer to a serving container; a spouted cruet works well. Garnish the top with a sprinkling of crushed peanuts or sesame seeds.

3. Use at room temperature as a dressing or sauce. Cover and refrigerate any unused portion.

OK, now I’m being warned that this post is exceeding the email limit, so here are the rest of the yummy sauces that you can link to …

Easy Teriyaki Sauce: Bottled teriyaki sauce is easy to come by and usually good. But if you have these kinds of ingredients on hand and are a DIY kind of person, this teriyaki sauce recipe is super easy to make in minutes. It's also a great marinade for tofu and tempeh.

Shiitake Mushroom Miso Gravy: You may remember this one from last week’s newsletter, “When the shiitake hits the pan.” Serve this versatile shiitake mushroom miso gravy over sautéed tofu or tempeh, or to dress up mashed potatoes, green beans, greens, broccoli, cauliflower, and root vegetables.

Easy Vegan Mushroom Gravy: Vegan mushroom gravy is so easy to make, enhancing weeknight meals as well as special occasion fare. It’s a fantastic choice when you want something extra-comforting that doesn’t take long to make.

Tangy Tahini Sauce, Salad Dressing, or Dip: As a salad dressing or dip, this tangy tahini sauce makes uncooked veggies shine; it’s also delectable poured on steamed, roasted, sautéed, or grilled vegetables.

Dairy-Free Arugula or Spinach Pesto: Here’s a bold and fragrant arugula pesto made without the usual Parmesan cheese. Nutritional yeast is optional but highly recommended to give it a hint of cheesy flavor. This versatile pesto sauce can be used in several delicious ways — on pasta, of course; in hot or cold potato dishes; and as a spread on fresh bread or bruschetta.

Easy No-Cook Vegan Barbecue Sauce: This nearly-instant sauce is so easy that it has become my go-to instead of any bottled variety; nothing wrong with bottled BBQ sauce as a long as it’s vegan and all-natural, but I haven’t found one that I love. This one takes minutes to make using ingredients you’re already likely to have on hand.

Vegan Silken Tofu and Cauliflower Alfredo Sauce: This plant-based Alfredo sauce is simple and surprisingly luscious, proof positive of the versatility of cauliflower and silken tofu. What’s even more convincing is the creamy texture.

Jamaican-Inspired Easy Jerk Sauce: Jerk sauce is one of the few sauces for which I haven’t found a bottled equivalent that I absolutely love. So here’s a way to easily make it in your own kitchen. I’ll be the first to admit that this is Jamaican-inspired rather than authentic, but it does have the right flavor notes — sweet, savory, citrusy, and spicy. It’s the perfect sauce for Vegan Jerk Chick’n Wraps and Jamaican Jerk Seitan.

When I was working on the updated edition of Vegetariana in 2021, I decided to double check whether Plato really did complain of Homer’s lack of attention to sauces. It sounds unlikely, but it’s true!

February sale on Etsy

And speaking of books, I’m offering an extra 10% off the usual discounted prices on my Etsy shop this month. Use the code SAVE10 at checkout.