Vegan Dressings & Sauces
Use this all-purpose sauce to marinate tofu, top vegetables, season rice, and flavor stir-fries.
In the south of France, this spicy sauce is traditionally spread on toasted croutons and dipped into bouillabaisse. But its delicious flavors complement more than just fish soup. Try croutons and rouille with your favorite soup, or use the sauce as a sandwich spread or dip. If oil rises to the top during storage, stir or blend the rouille in a food processor before using.
Tweak the cranberry sauce tradition with this mustard-laced version that’s more tangy than sweet. The sauce
works well with faux turkey and tofu steaks and makes a nice spread for sandwiches. Serve warm or cold.
Fresh black currants have a very short season, but both the fruit and this dessert sauce freeze well. For the coulis, simply fill containers three-quarters full and freeze. Serve with yogurt or ice cream.
This quick sauce is a great vegan substitute for traditional aïoli, which is made with raw egg yolks and lots of olive oil.
This Korean-inspired recipe calls for nama shoyu, a raw soy sauce, but you can substitute tamari or regular soy sauce. Toasted sesame oil and sesame seeds give the dip more flavor, but raw versions will also work.
Browning the flour helps give this gravy a rich, nutty flavor.
To avoid possible exposure to gluten from prepared tomato sauces, whip up this easy version that can be made with ingredients you probably have in your pantry.
Cracked red pepper gives this marinara sauce a spicy bite, but you can replace it with ground black pepper. The sauce freezes well, so make a big batch and use for fresh tomato flavor throughout the fall.