This sauce is a natural match for sweet, tender carrots.
Vegan Dressings & Sauces
Pistou is the Provençal version of pesto. Minus the nuts and cheese, the condiment is stirred into hot soups just before serving or used as a bread dip. Here we’ve used cilantro instead of the traditional fresh basil to create a sauce that complements Southwestern and Asian dishes just as well as it does Mediterranean recipes.
Sweet, crunchy, creamy, and spicy, this colorful salsa is practically an appetizer on its own.
Not all salsas have to be savory. Try this sweet concoction as a topping for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.
Oven-browned vegetables and lots of fresh herbs give this gravy its robust flavor. Be sure to use russet or Idaho potatoes, which are high-starch varieties that have a smooth, creamy texture and begin to fall apart when boiled.
Swapping strained tomatoes for the ketchup traditionally used in homemade barbecue sauce reduces the sugar in the final product. Be sure to cover the sauce while it cooks, otherwise the thick mixture will spatter all over the stove. The sauce will keep for up to a week in the refrigerator and can be used in place of any prepared sauce.
Avocado and cucumber play off each other when blended in a dressing that’s crisply flavored yet rich in texture. Try with arugula, finely chopped kale, and green onions for a green-on-green starter.
Fresh and dried cranberries are simmered with apple, ginger, and port for a subtly sweet sauce. If you don’t want to use port, you can substitute cranberry or pomegranate juice.
The sweet, subtle flavor of shallots makes them great for flavoring sauces and gravies.
Dollop this sauce atop Mediterranean Terrine slices, or pass it around the table in a small bowl so guests can serve themselves.
Here's a satisfying tomato sauce that will add a hearty, wholegrain flavor to any pasta or lasagna dish.