551 vegetarian sauce recipes

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.

Hot salsa verde with tangy tomatillos, pickled jalapeno, fresh cilantro, parsley, and scallions blitzed in a food processor. The bright, raw Mexican salsa for tacos, eggs, or chips in 10 minutes.

Seared pineapple salsa caramelizes pineapple in a dry skillet, then dices and tosses with chipotle, lime, and cilantro. Smoky-sweet condiment for grilled fish, tacos, or pork.

Vegan mushroom gravy thickened with toasted dry flour instead of a fat roux. Soy sauce and molasses build deep, savory umami without butter or stock. Oil-free.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Soy lemon peanut sauce, a 5-minute no-cook sauce whisked from peanut butter, soy, lemon, garlic, and chili flakes. Pourable and spicy-tangy for noodles, rice, or dipping. Vegan and easily gluten-free.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Hummus bi tahini is the traditional Middle Eastern chickpea dip, blended creamy with tahini, lemon, olive oil, and garlic. The tahini-first technique gives it that authentic silky texture.

Homemade marinara sauce with crushed plum tomatoes, mushrooms, and a secret trio of steak sauce, barbecue sauce, and ketchup for unexpected depth. Vegetarian and ready in 45 minutes.

Fragrant Asian pesto with peanuts, fresh basil, mint, cilantro, green chilies, and ginger. A bold, herbaceous sauce for noodles that's ready in 15 minutes. Vegetarian-friendly.

Vegetarian garbanzo cassoulet: chickpeas and carrots simmered with a clove-studded onion, baked under a tomato sauce and a triple layer of crispy herb bread crumbs. A rustic meatless casserole for cold nights.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.

Sweet tomato sauce which you can have it with any spicy starter.