Homemade vegan sauces may seem like a daunting task but these 3 recipes are easy and quick to make. Two of these sauces are made in a jar and the other one in a blender. The sauces are all oil, nut, soy and gluten free so they are super allergy friendly as well! They will last about 3-4 days in the fridge and may thicken up a bit overtime. You can always add in more water to thin them out.
RECIPE VIDEO
For these recipes there are a few crucial ingredients you will need. I will have links for you to check them out. Runny tahini is best for these recipes. Frank’s Red Hot Buffalo Sauce is vegan friendly and my favorite. You can find sweet chili sauce in most stores but if not it easily found online and usually vegan friendly.
“Honey” Mustard
RECIPE
4 tbsp tahini [64g]
2 tbsp maple syrup [30g]
2 tbsp dijon mustard [30g]
2-3 tbsp water
Add all ingredients into a jar. Shake it up. Add more water as needed until you have reached desired consistency.
Creamy Buffalo
RECIPE
4 tbsp tahini [64g]
2-3 buffalo sauce [30ml]
1 tbsp onion powder
1 tbsp garlic powder
¼ tsp black pepper
4-6 tbsp water
Add all ingredients into a jar. Shake it up. Add more water as needed until you have reached desired consistency.
Ginger Bell Pepper
RECIPE
1 bell pepper [160g]
¼-1/2 tsp ginger powder
1 tbsp soy sauce or tamari [15ml]
1 clove of garlic
1 tbsp sweet chili sauce [15ml]
2-3 tbsp water
Add all ingredients into a blender. Blend until smooth.
*this post contains Amazon affiliate links which means if you decide to purchase something I will receive a small commission. This helps to power my blog and recipes.
Save to Pinterest <3
Leave a Reply