Vegan Sauce! Perfect for dipping everything you eat into or pouring over your tasty meals. Have a meal prep that needed some extra flavor? Consider adding a side of these dips to your weekly meals. Below are 3 creamy dips. The creamy ones are my absolute favorite! Included are 4 fat free dips which have no oil, nuts, seeds or soy.
All of the food I used for dipping was store bought except the veggie tacos and the cauliflower nuggets. If you watch til the end of the video you’ll see which brands I bought in case you see something you want to try. I pretty much got most of these things from the freezer of whole foods and trader joes.
Vegan Chipotle Mayo (homemade veggie tacos + cauliflower nuggets)
I swear to you this makes everything taste AMAZING!!! 2 ingredient! Use as little or as much chipotle as you want. If you don’t like smokey and just want spicy then use hot sauce instead of canned chipotle.
Canned chipotle comes in adobo sauce. I often just use the adobo sauce mixed into vegan mayo. But I had a half can in my fridge that I needed to use up and there was only pepper and no adobo sauce left over. If you use the peppers you’ll need to dice or blend them. They have a lot of seeds!
6 TB vegan mayo + as much peppers with adobo sauce or only adobo sauce as you like (I did 1/4 a small can)
- 6 TB vegan mayo
- 1/4 of a can of chipotle in adobo. Finely dice peppers if you’re using them or just mix in the adobo sauce only. If too spicy add more mayo. If not spicy enough add more peppers or adobo sauce. ENJOY
Spicy Magic Green Sauce (frozen waffle fries + vegan egg rolls from whole foods)
I’ve seen this on pinterest a million times but now I’ve finally made it. I should have know this was going to be epic. I can not say enough good things about this sauce. It’s soooo freaking fresh with all the herbs. Basil, parsley and cilantro. Dude it’s the best. Mark liked it but he did take note of the bitterness from the tahini. Love, love, love this!
It’s worth noting that I didn’t follow the recipe (or any other recipe on the planet) to it’s exact specifications. I don’t live on the set of The Sound of Music. I don’t have a field of fresh herbs to just pour into this recipe. Instead of adding a cup of basil or a mountain of parsley I just bought one bunch of each of the three herbs. I put in what I had and didn’t measure. The real recipe is linked below.
1 ripe avocado, handful basil, handful cilantro, handful parsley, 1/3 jalapeño, 1/4 cup tahini, 2 limes juice, 3/4 ts salt, 1/4 cup water ( or more to thin out)
- Add everything except water to a food processor
- Once smooth add water slowly til you get your desired texture. ENJOY
Inspired by The Glowing Fridge
Almond Butter “Peanut” Sauce (whole foods veggie wrap + trader joes spring rolls)
You can use peanut butter but I have a slight allergy to peanuts so I just use almond butter. I’ve made this sauce in the past but using lime juice instead of vinegar. The recipe I tried (linked below) didn’t include ginger but I LOVE this sauce with fresh ginger. Feel free to leave it out.
1/2 cup nut butter, 1/4 cup rice vinegar (or citrus juice), 3 TB soy sauce, 2-3 TB brown sugar, 1 TB garlic chili sauce (sambal oelek), finely grated ginger, add water if too thick
- Mix everything in a bowl
- Add water if too thick. ENJOY
Inspired by Fork and Beans
Spicy Soy Sauce – Fat Free (whole foods veggie sushi + trader joes potstickers)
I really thought I didn’t like sriracha until I made this. There’s a really easy Vegan Lo Mein sauce that I make for noodles. It requires sriracha and totally sells the dish. Without it the sauce is lacking. Because of that I mixed soy sauce with sriracha for homemade sushi one and it blew my mind. I can’t do it any other way now.
Side note: after a bunch of people gushed about the Korean store to me on instagram I started shopping there. Dude the Asian potstickers are soooooo good. I think these trader joes potstickers are not nearly as good. Go to the Asian Store!
soy + sriracha
- I have no idea how much. Add sauce sauce to a bowl. Mix in sriracha to taste. ENJOY
Vegan Korean Sauce – Fat Free (trader joes falafel + whole foods samosa)
As I mentioned above I am ALL about the Korean store. I’m way into Korean pepper paste. I only tried it because a few of you guys insisted I try to. I can not put into words how much that paste changed my life. I know if sounds like I’m being dramatic but I didn’t start making Mark and me epic meals (outside of the blog) until I tried the paste. It awoken something within me and got me back in the kitchen. I was seriously eating so boring outside of the blog but not any more. Now every night we feast. Since this sauce uses the paste as it’s base I had to try it. The real recipe calls for a little sesame oil but I wanted to make this fat free.
2 Tbsp Korean chili paste (Gochujang), 2 TB White vinegar, 2 TB agave, 1/4 ts minced garlic (I didn’t add garlic but should have)
- Mix everything up. ENJOY
Inspired by My Korean Kitchen
Sweet Sour Spicy Chili Sauce – Fat Free (sliced veggies + avocado wrapped in nori)
I made this sauce but sweet and sour isn’t really my thing. Whole foods sells a sweet chili ginger sauce that I’m obsessed with. I should have made that instead.
If you want to try that sweet ginger sauce here’s how I would have done it. Instead of vinegar just use more water so it won’t be sour. Then add a ton of freshly grated ginger. Maybe less garlic. And follow directions below. I love that sauce. It’s pricey to buy but would be cheap to make.
1/2 cup rice vinegar, 1 cup water, 7 oz white sugar (or less if you want less sweet), 4 garlic cloves chopped finely, 1 TB soy sauce, 1 tsp cayenne pepper (or less), 2.8 oz sambal oelek (80g), 2 TB cornflour cornstarch in 1/4 cup cold water
- Mix everything except the cayenne, sambal and cornstarch + 1/4 water into a pot. Bring to a boil then let simmer for a minute.
- Mix in the rest of the ingredients. Bring back to a boil in order for the corn starch to thicken. If too thick add water (either now or once it cools). Set aside to cool. ENJOY
Inspired by The Flavor Bender
Vegan Fat Free Cream Sauce – Nut Free, Oil Free, Soy Free, Seed Free (whole foods taquitos)
I just don’t know about this sauce. It’s always a good idea but I haven’t perfected it. Plus I don’t have well developed fat free taste buds. I know when you get used to low fat, low carb or low protein your hippie taste buds start really getting into it. I’m confident this could be improved. Think of this as an experimental start of something and not exactly the final product. I’ve also made a similar fat free ranch sauce with cauliflower.
1 can white beans, garlic powder, onion powder, dill, parsley, pickle juice, water, salt, pepper
*canned chipotle sauce blended with just beans and water would have made this epic! Kind of like a fat free chipotle cream sauce.
*as mentioned above this was kind more of me playing around and doesn’t have measurements. If you make this taste awesome me know your secrets!
- Blend a rinsed can of beans. I used water but you could use a bunch of pickle juice, vinegar or almond milk. Blend til smooth. My food processor doesn’t make mine smooth enough but the blender did.
- Once smooth and in spices, salt, pepper, fresh herbs and pickle juice. Blend and taste. Add more spices if needed. ENJOY