393 vegetarian sauce recipes

Salata tahina, a creamy Middle Eastern tahini sauce with crushed garlic, lemon juice, cumin, and parsley. Serve as a mazza dip, salad dressing, or drizzle for grilled meats.

Creamy roasted garlic dressing with silken tofu, fresh parsley, shallots, olive oil, and white wine vinegar. Vegan, dairy-free, and rich with mellow garlic flavor.

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

Vegetarian gravy made with nutritional yeast, mushrooms, and vegetable bouillon. Rich, savory, and ready in 30 minutes with zero chicken required.

Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.

A vegan cheese sauce made without cheese or nuts, blended from potato, pimento, and nutritional yeast into a smooth, pourable, cheesy-tasting sauce. Dairy-free comfort for nachos, pasta, or veggies.

Masala Vangi: baby eggplants stuffed with toasted coconut, coriander, and cayenne, then simmered and drizzled with tangy ginger-tamarind sauce. A vegetarian Indian classic.

Sweet and sour tofu with peppers and carrots: a vegetarian Chinese restaurant favorite. Tofu poached for tenderness, topped with crisp stir-fried vegetables, and dressed with a tangy ginger-garlic sweet-and-sour sauce.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Rustic Italian aubergine and anchovy pasta with a slow-baked tomato sauce thickened with mashed anchovies. A bold, salty, deeply savory supper that's dead simple to make.

Try this variation of a French sauce as a topping on pancakes.

A Tibetan style sauce for momos (Tibetan dumplings).

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.

Homemade chili powder blend with dried cayenne, pasilla, and red chiles plus cumin, oregano, and garlic. Customize the heat and flavor to blow away any store-bought blend.

Vegan pasta with pureed cherry tomato sauce, balsamic vinegar, and miso for deep umami flavor. Oil-free, dairy-free, and rich-tasting without any cream.

Lemon cream dressing blends silken tofu, tahini, fresh lemon, and white miso into a creamy, dairy-free salad dressing. Vegan, tangy, and ready in one blender pour.