cashew based garlic creamy spread in a small bowl

15 Amazing Plant Based Sauce Recipes You Need Right Now

Who doesn’t love a good sauce, dressing, or dip? With our meals consisting largely of a bowl full of grains, greens, and veggies having a delicious sauce is of the utmost importance. We have compiled a list of 15 Amazing Plant Based Sauce Recipes You Need Right Now to satisfy any of your bowl, salad, or sandwich cravings!

Fried Rice and Yum Yum Sauce VEGAN
Fried Rice with Plant Based Yum Yum Sauce

VegInspired Sauces

These recipes are straight from our hearts to your bowls. Tried, tested (made a lot), and now we are sharing them with you! Be sure you tag us on Instagram @veginspired when you jazz up your meals with any of these sauces. Enjoy!

1. Cashew Garlic Aioli

This recipe is, hands down, one of our favorites. You can use it in place of vegan mayo in many applications. We’ve used this in our Deviled Potatoes, Potato Salad, Chickpea “Crab” Cakes, and in the Tartar Sauce too!

cashew based garlic creamy spread in a small bowl

Cashew Garlic Aioli

The best whole food plant based homemade vegan mayo recipe.  

Ingredients

  • 1/2 cup cashews, raw, *soak if you don't have high-efficiency blender
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons dijon mustard
  • water, 1/3-1/2 cup based on desired consistency
  • pinch salt
  • 1/4 teaspoon pepper

Instructions

  1. Put all ingredients in the blender and blend for about 1 minute until aioli has reached a nice creamy consistency.  
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

2. Tahini Blue Cheez Style Dressing

Another favorite. We’ve paired this with our Chik’n Jackfruit and with the Buffalo Crazy Walnuts. This makes an excellent salad dressing. Next on my list is to try it with a Romaine Wedge. YUM!

Salad with Crazy Walnuts Buffalo Walnuts and Tahini Blue Cheez Dressing

Tahini Blue Cheez Dressing

Tahini Blue Cheez Dressing

Creamy, flavorful and blue cheese inspired. This whole food plant based salad dressing is a "winner winner, salad bowls" for dinner kinda recipe! You'll be making it regularly!

Ingredients

Makes about 1 cup of Tahini Blue Cheez Dressing

  • 1/2 cup water, * see notes
  • 1/2 cup tahini ( we highly recommend Mighty Sesame
  • 1 teaspoon miso , (preferred - white; but the red and brown will work)
  • 1 tablespoon lemon juice
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon dill
  • 1/2 teaspoon parsley
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic powder

Instructions

  1. Add tahini to lemon juice, apple cider vinegar, whisk in water (up to 1/2 cup*)
  2. Add miso and whisk to mix
  3. Add herbs and spices
  4. Whisk thoroughly to blend ingredients
  5. Store in airtight container

Notes

*We perfected this dressing using Mighty Sesame Tahini.  If using another tahini and dressing is too watery - reduce water to desired consistency.  

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired
Category: Salad

 

3. Oil-Free Basil Vinaigrette

Paired with spring and summer veggies, this vinaigrette is perfection. Drizzle it over a pasta salad or a grilled vegetable bowl for some springtime pizazz!

Oil Free Basil Vinaigrette

Oil Free Basil Vinaigrette

Flavorful and rich, you won't even miss the oil! Make this whole food plant based dressing today!

Ingredients

  • 2/3 cup aquafaba (juice from a can of chickpeas)
  • 1/3 cup red wine vinegar
  • 1 tablespoon brown miso paste
  • 2 cloves garlic, minced
  • 1 1/2-2 tablespoons fresh basil, chiffonade*
  • 1/2 teaspoon dried basil

Instructions

  1. Whisk all ingredients together (best made 12-24 hours ahead of serving)

Notes

*Chiffonade is to roll up the leaves of an herb and thinly slice, leaving you with herb "ribbons."

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired
Cuisine: American

 

4. Oil-Free Greek Salad Dressing

This recipe is one of our most popular and one of our favorites. Flavorful and rich without the oil, it is perfect for your Greek Pasta Salad or a fully loaded Greek Salad. You definitely want to add this to your salads.

Greek Pasta Salad

Greek Pasta Salad

A Whole Food Plant Based oil free pasta salad perfect for picnics, potlucks, and summer time! 

Ingredients

  • 1 pound whole wheat pasta
  • 1 medium cucumber, roughly peeled and chopped
  • 1/2 cup diced red pepper
  • 1 can chickpeas, drained & rinsed, reserve the chickpea liquid
  • 1-1 1/2 tablespoons capers
  • 1 cup sliced kalamata olives
  • 1 cup quartered grape tomatoes
  • 1/2 medium red onion, diced
  • 1 batch Oil Free Greek Dressing, recipe below
  • 1/2 cup pepperoncini rings

Instructions

  1. Cook Whole Wheat Pasta according to package instructions.
  2. Drain chickpeas - reserve liquid, rinse.
  3. Mix all ingredients in a large bowl, mix in dressing. 
  4. Top with Pepperoncini rings and serve.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

Salad Dressing: Whisk together

  • 1/3 cup red wine vinegar
  • 2/3 cup aquafaba (chickpea juice from chickpeas below)
  • 1 Tbsp fresh lemon juice
  • 1 1/2 Tbsp fresh oregano
  • 2 minced cloves garlic
  • pepper to taste

 

5. Cashew Chipotle Crema

As a Fajita Night Staple, I couldn’t leave this one out. It pairs perfectly with grilled vegetables (like fajitas) or drizzle it on your taco or burrito bowls. Creamy and spicy this one is sure to jazz up your meals!

cashew based garlic creamy spread in a small bowl

Cashew Chipotle Crema

Creamy and spicy, this rich and savory crema is sure to add pizazz to your tacos and bowls!

Ingredients

  • 1/2 cup raw cashews , (soak if not using high efficiency blender)
  • 1/2 chipotle in adobo, (to taste, add more for spicier creama)
  • 2 teaspoons lime juice
  • 1 teaspoon wine vinegar
  • 1/3-1/2 cup water, to desired consistency

Instructions

  1. Blend all ingredients in blender. We start with about 1/3 cup of water and add water to desired consistency. There are various factors and some instances may call for a thicker crema. Blend for about 30-45 seconds until creamy and well mixed.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

 

6. Cashew Yum Yum Sauce

No sauce list would be complete without a sweet and tangy yum yum sauce. Inspired by our many trips to the hibachi restaurants in our pre-vegan days, this creamy sauce will certainly enhance your fried rice or noodle bowls. Give it a go!

Vegan Yum Yum Sauce

Yum Yum Sauce (Vegan and Plant Based)

Yes! A totally vegan yum yum sauce using whole plant based ingredients. Pair it with your fried rice today!

Ingredients

  • 1/2 cup raw cashews
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon paprika
  • 1 garlic clove
  • 1/3 cup water

Instructions

  1. Blend in high efficiency blender. (No high efficiency blender, soak your raw cashews for 6-8 hours)
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

7. Oil-Free Peanut Sauce

Peanut sauce = puddle of happiness. I swear, there is something so wonderful about peanut sauce. This is my go-to sauce for spring rolls, spring roll bowls, or any rice-based dish with fresh veggies. I mean, can’t go wrong with a tasty peanut sauce.

Oil-Free Peanut Sauce

Oil-Free Peanut Sauce

All the flavor without the added oil.  Perfect for Spring roll dipping or Spring Roll Salads.  

Ingredients

  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice
  • 2 tablespoons liquid aminos or soy sauce/tamari
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sriracha (or to taste if you like is spicier)

Instructions

  1. Whisk together all ingredients
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired
Category: Salad

 

8. Yogurt Tahini or Tzatziki Sauce

A recipe that we’ve made countless times. For either seitan or chickpea gyros, this works deliciously!

Yogurt-Tahini or Tzatziki Sauce

Yogurt-Tahini or Tzatziki Sauce

Creamy and herby sauce with a tang that perfectly compliments the chickpea gyros.  You could also add a peeled, seeded, and grated cucumber to make this a tzatziki sauce, but we opted to dice the cucumber for some crunch in our large wraps.

Ingredients

  • 1 1/2 cups plain vegan yogurt
  • 2-3 tablespoons tahini
  • 1 garlic clove, minced
  • 1 teaspoon dried dill
  • 2 tablespoons lemon juice or red/white wine vinegar
  • tablespoon fresh parsley, chopped
  • 1 large cucumber, peeled, seeded, and shredded, (optional - for tzatziki)

Instructions

  1. Mix all ingredients in a small bowl.

Notes

Note: Add the optional cucumber to make this a tzatziki sauce

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

9. Vegan “Yolk” Sauce

I couldn’t share our favorites without sharing our yolk style sauce. We’ve paired with this breakfast bowls, breakfast burgers, breakfast hoagies, and more. The creaminess is perfect to dip your homefries or soak it up with a nice piece of sourdough toast. We’ve even used it on top of our Bibimbap bowls for that yolky sauce as those bowls are traditionally served with an egg.

Vegan Yolk Sauce

Vegan Yolk Sauce

Ingredients

  • 1 cup non-dairy milk, we used soy
  • 2 tablespoon chia seeds
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Dijon
  • 1/2 teaspoon liquid aminos
  • 1/4 teaspoon paprika
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon black salt

Instructions

  1. Blend all ingredients
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

 

10 – 14. VegInspired Buddha Bowl Sauces

Grab a bowl, load it up with grains, greens, veggies, and a TASTY sauce and you will win your way into my heart. I am ALL about a big bowl of deliciousness. These are just some of the sauces we’ve created to jazz up our buddha bowls over the years. Visit our Building a Buddha Bowl page for more info!

Balsamic Tahini Sauce

Balsamic Tahini Sauce

You can never have enough scrumptious, healthy sauces for your Buddha Bowls.

Ingredients

  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Italian Seasoning

Instructions

  1. Mix all ingredients.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

Tahini Herb Sauce

Tahini Herb Sauce

Creamy and herby, this simple sauce with freshen up even your freshest Buddha Bowl

Ingredients

  • 1/2 c tahini
  • 1/2 c water
  • 1/4 c red wine vinegar
  • 1 tsp oregano
  • 2 garlic cloves, minced
  • salt and pepper to taste, optional

Instructions

  1. Blend with immersion blender until smooth (you may add additional water if necessary)
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

 

Carrot Miso Sauce

Carrot Miso Sauce

Certainly, the favorite in this bunch, this savory and sweet sauce adds just the right compliment to your grain and vegetable Buddha Bowl

Ingredients

  • 1 c carrots
  • 1/2 c water
  • 1/4 c white miso
  • 1/4 c tahini
  • salt and pepper to taste
  • 1/4 Tsp thyme

Instructions

  1. Blend carrots and water with immersion blender until smooth
  2. Mix additional ingredients to desired consistency.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired

 
Olive Balsamic Tapenade Sauce

Olive Balsamic Tapenade Sauce

Savory and Flavorful, this sauce is sure to shine in your Buddha Bowl.

Ingredients

  • 1 cup kalamata olives, pitted
  • 1 Tbsp capers
  • 3 T balsamic vinegar
  • 1/4 c water
  • 1 Tsp of rosemary
  • Salt and pepper to taste, optional

Instructions

  1. Blend with immersion blender until smooth
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© veginspired
Category: Side Dish

Tahini Sauce

You can blend or whisk up this go-to Tahini Sauce!

  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup fresh squeezed lemon juice
  • 1-2 cloves minced garlic
  • pinch of salt ((optional))
  1. Blend all ingredients.
 


15. Plant-Based Mayo

This plant-based mayo is our go-to spread recipe. While Eating for Weight Loss, we have reduced our intake of nuts and seeds so this tofu-based mayo is perfect. The recipe is from The China Study Cookbook and is reprinted here with permission from the publisher, Benbella Books. We love to use it as a burger spread, to make sauces, and more.

 

Golden Garden Mayonnaise on Veggie Burger

GOLDEN GARDEN MAYONNAISE (China Study Cookbook)

MAKES 1 CUP

  • 6 ounces soft silken tofu
  • ¼ cup raw cashews
  • 2 tablespoons lemon juice, plus more to taste
  • ¼ teaspoon sea salt, plus more to taste
  • ½ teaspoon Dijon mustard

  1. Blend all ingredients in a food processor until smooth. Taste and add more salt and/or lemon juice if needed.
  2. Store in an airtight container in the refrigerator.

Closing Thoughts

Before adopting a plant-based way of eating, I never wanted my foods to touch. Now I am all about a big bowl loaded with plant-based goodies and a great sauce. I hope you save this (bookmark it) and Pin it to your Pinterest board of “must makes” because these sauces will help enhance your meals and add some variety. If you are still looking for more sauce recipes, you can always hit the magnifying glass up top and search “sauce” to find other recipes we’ve shared through the years.

Enjoy these Sauces!