Saucy vegan sauces for cooking connossieurs

Finding dairy and egg-free sauces can be extremely difficult. Sauces provide taste, colour, and variety to otherwise dull dishes, but vegan alternatives aren’t widely promoted. Luckily for you, Women’s Post has found a collection of great recipe choices for sauce lovers everywhere.

Vegan Mayonnaise


  • 4 tbsp soya milk (or alternative such as almond milk)
  • ½ tsp grain mustard or mustard powder
  • 1 tbsp lemon juice
  • 2-3 tsp cider vinegar
  • ½ clove garlic
  • 200 ml vegetable oil
  • Salt and pepper


  1. Blend together non-dairy milk, mustard, lemon juice, cider vinegar and ½ clove garlic.
  2. Keep the blender running and add the oil gradually in a thin stream. By the time you have added all the oil, the mayonnaise should be thick.
  3. Season to taste and can be kept from three days in the fridge.

Original recipe can be found http://www.vegansociety.com/resources/recipes

Vegan Cashew Sour Cream


  • 1 cup raw cashews (soaked, if desired)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons light miso
  • 1-2 tablespoons nutritional yeast
  • Sea salt, to taste
  • Water, divided


  1. In a strong blender, combine the cashews, vinegar, lemon juice, miso, nutritional yeast, salt (to taste) and a little water. Blend to make a thick, coarse purée. With the machine running, gradually add desired water to blend until smooth and the consistency of heavy whipping cream. (Add more water to make a thinner cream for soup garnishes.)
  2. Store in an airtight container in the refrigerator for up to 4 days.

Original recipe can be found http://www.vegancoach.com/vegan-dips.html#anchor-cashew-sour-cream

Raw Dairy-Free Alfredo Sauce


  • ½ cup cashew nuts, soaked for 2 hours
  • ½ cup filtered water
  • ½ lemon, juiced + ½ tsp zest
  • 1 garlic clove
  • 5 tbsp nutritional yeast
  • 5 fresh basil leaves
  • ¼ tsp dried basil
  • ¼ tsp sea salt
  • ¼ tsp kelp powder
  • Pinch nutmeg
  • Pinch cayenne pepper


  1. Combine all ingredients into a blender and combine until smooth.
  2. Slowly heat on stove in saucepan until warm.
  3. Serve with pasta (delicious with gluten-free fettuccine)

Original recipe can be found http://www.onegreenplanet.org/vegan-food/recipe-spaghetti-squash-with-alfredo-sauce/

Béchamel Cheese Sauce


  • 1 tbs. extra-virgin olive oil
  • 1 tbs. chickpea flour
  • 1 cup non-dairy milk
  • ½ cup mozzarella cheese shreds
  • 2 tbs. vegan grated parmesan or nutritional yeast
  • A pinch of nutmeg
  • Salt and black pepper to taste


  1. Combine all ingredients into a blender and blend until smooth.
  2. Heat on stove in a saucepan until warm. Excellent on a vegetarian burger or on broccoli and rice

Original recipe can be found http://www.onegreenplanet.org/plant-based-recipes/vegan-moussaka-burger-with-bechamel-cheese-sauce/

Five Ingredient Raw, Vegan Salted Caramel Sauce


  • 1 cup medjool dates, pitted and tightly packed
  • 1 tsp. vanilla extract
  • 2 ½ tbsp. melted coconut oil
  • ½ tsp. sea salt
  • Water


  1. Heat two cups of water in a saucepan till warm (not scalding hot). Place the dates in a bowl and submerge them with hot water. Allow them to sit for 15-20 minutes.
  2. Drain the dates, reserving the soak water. Place them into a blender with ¾ cup of the soak water, the vanilla, the coconut oil, and the salt. Blend them on a high speed till they are very smooth and resemble a sauce. Add more water as needed, until the sauce is thick but pourable (I used a scant cup).
  3. Sauce will keep in the fridge for up to 5 days.

Original recipe can be found http://www.thefullhelping.com/5-ingredient-raw-vegan-salted-caramel-sauce/