3 Easy Vegan Sauce Recipes

I truly think the key to satisfying, nourishing meals is sauces. Give me a big bowl of greens, some roasted chickpeas and sweet potato, and I’ll think it’s “meh”, but top it off with a delicious homemade sauce and it’s a complete game changer. Many sauces that we get at the store are full of salt, sugar, and not-so-healthy fats. However, homemade sauces can be whipped up in just a few minutes and taste way more flavourful than anything that could ever come in a bottle.

I also love making sauces that can be prepped ahead of time to make throwing dinners together super simple. I’ll often do this as part of my meal prep (coming soon!), and store them in mason jars for quick and easy meals throughout the week. This takes some of the stress off of making delicious lunches for work, as all I really need to do is make sure I’m getting veggies, legumes, and a source of carbohydrates and I can top it all off with a sauce.

Here are my go-to recipes.

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Lemon Tahini Dressing

This is the lightest dressing of the bunch, and adds a tangy kick to any salad or nourish bowl. 

Keyword plantbased, recipe, sauce, vegan

Prep Time 2 minutes

Servings 2

Ingredients

• 1/4 cup tahini
• 1 lemon juiced
• 1 clove garlic minced
• 1 tbsp maple syrup
• 1 tbsp water

Instructions

1. Whisk all ingredients together until smooth. If too thick, add 1 tbsp of water at a time until you have reached the desired consistency.

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Peanut Lime Sauce

This sauce is perfect for pairing with noodle dishes, on top of nourish bowls, and as a dip for spring rolls!

Keyword plantbased, recipe, sauce, vegan

Prep Time 5 minutes

Servings 4

Ingredients

• 1/4 cup peanut butter
• 1/2 inch fresh ginger minced
• 1 tbsp soy sauce
• 1/2 lemon juiced
• 1 medjool date or 2 small dates
• 1/4 cup water

Instructions

1. Add all ingredients to a high speed blender and blend until smooth. If the mixture is too thick, add water 1 tbsp at a time until it blends smooth. Store in an air-tight container in the fridge for up to 5 days.

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Savoury "Dragon Sauce"

This sauce is inspired by a "Dragon Sauce" at a local vegan restaurant in Halifax, Nova Scotia called Wild Leek. They serve a delicious savoury breakfast bowl full of smokey tempeh, roasted potatoes, grilled mushrooms and onions, and steamed kale, all topped with this savoury sauce. This sauce pairs perfectly with nourish bowls and salads, or on top of sandwiches as a spread.

Keyword plantbased, recipe, sauce, vegan

Prep Time 5 minutes

Servings 4

Ingredients

• 1/2 cup nutritional yeast
• 2 tbsp tahini
• 1 1/2 tbsp olive oil
• 2 tbsp maple syrup
• 2 cloves garlic
• 1 small lemon juiced
• 1 1/2 tbsp soy sauce
• 2 tbsp water

Instructions

1. Add all ingredients to a high speed blender and blend until smooth. If the mixture is too thick, add water 1 tbsp at a time until it blends smooth. Store in an air-tight container in the fridge for up to 5 days.