This plant-based BBQ sauce goes with everything and makes a lovely gift for friends and family. It’s smooth, thick, and doesn’t have a dominant tomato flavor. With no added oil or sugar, it’s also healthy and can be slathered onto so many foods guilt-free. You can also stir it together with mayonnaise or hummus for fusion sauces and spreads for vegetables, sandwiches, bowls, and more. There’s just so many ways to use it.
Read MoreThis vegan universal stir-fry sauce, made without oil, goes with so many different vegetable and tofu/tempeh combinations. You can play with flavors using this as a base — you can add sesame flavors, peanuts, chilis, more garlic, etc. Have a jar of this in your fridge, and you’ll be able to whip up a stir-fry in no time!
Read MoreThis super-fast alternative to marinara sauce has a fresh taste and a skinny profile. No oil or butter here—just clean flavors that stand up to a mound of pasta or vegetables.
Read MoreStuff baked potatoes with shepherd’s pie filling! This clever solution gets you all the same flavors but skips the oven and making the whipped potatoes.. A perfect plant-based entree.
Read MoreWithout oil and coconut milk, this sauce is healthy and very tasty. It goes with many things: roasted vegetables and rice, baked potatoes, pasta, any kind of grain, you name it!
Read MoreThis is “New York-style” pizza sauce because of its seasoning and the fact that it’s cooked, not raw. It’s a classic sauce that holds its own against any and all toppings.
Read MoreA good peanut sauce is quite versatile. You can use it over vegetables, pasta, grains, seitan satay, or as the finishing touch for bowls. Peanut sauce makes everything taste better.
Read MoreThis sauce works on everything: falafel, baked potatoes (sweet or white), all sorts of vegetables, and cooked grains as well. It’s fast to make and lasts about a week in the refrigerator.
Read MoreThis is the familiar and comforting sauce many of us know from our childhoods. It doesn't have the sugar, oil, and preservatives you might find in canned sauces. You can control the heat level.
Read MoreThis chutney is super-flavorful. Packed with cilantro and mint, it makes a big impact on breads, appetizers, roasted vegetables, or just spooned out of the container into your mouth!
Read MoreThis marinara and rich and thick, even though it has no oil or meat. Starting with a can of good whole tomatoes is key—they really create the texture of this sauce.
Read MoreThis non-dairy crema made with cashews is the perfect substitute for both sour cream and cheese in many Mexican dishes like tacos, tostadas, nachos, and dips.
Read MoreThis versatile and healthy sauce is easy to make and can be used in pot pies, casseroles, and as the basis for garlic pizza sauce as well.
Read MoreWithout oil or butter, this plant-based gravy is healthy, whole-food, robust, and creamy. It goes with so many dishes. (It also freezes well.) You can play with the spices and herbs as you like.
Read MoreThis nutty, caper-y, lemony plant-based pesto slathered on toast, hot pasta, boiled potatoes, broiled eggplant just works. And you don’t need oil to get this creamy pesto.
Read MoreThis sauce is a real omnivore-pleaser. It always gets rave reviews. It’s tasty on pasta, grains, roasted vegetables, or even shredded raw vegetables…or a combination of them in a big bowl. It’s a great way to go heavy on vegetables for dinner. There is no oil or other added fat in this recipe.
Read MoreThe secret to this delicious plant-based pesto is miso. That subtle nutty, umami flavor fills the place left by parmesan cheese. Tahini, the other surprising ingredient, takes the place of oil for a healthier pesto.
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