15 Amazing Plant Based Sauce Recipes You Need Right Now

Who doesn’t love a good sauce, dressing, or dip? With our meals consisting largely of a bowl full of grains, greens, and veggies having a delicious sauce is of the utmost importance. We have compiled a list of 15 Amazing Plant Based Sauce Recipes You Need Right Now to satisfy any of your bowl, salad, or sandwich cravings!

Fried Rice and Yum Yum Sauce VEGAN
Fried Rice with Plant Based Yum Yum Sauce

VegInspired Sauces

These recipes are straight from our hearts to your bowls. Tried, tested (made a lot), and now we are sharing them with you! Be sure you tag us on Instagram @veginspired when you jazz up your meals with any of these sauces. Enjoy!

1. Cashew Garlic Aioli

This recipe is, hands down, one of our favorites. You can use it in place of vegan mayo in many applications. We’ve used this in our Deviled Potatoes, Potato Salad, Chickpea “Crab” Cakes, and in the Tartar Sauce too!

Cashew Garlic Aioli

The best whole food plant based homemade vegan mayo recipe.  

Keyword: whole food plant based mayo
  • 1/2 cup cashews, raw *soak if you don’t have high-efficiency blender
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons dijon mustard
  • water 1/3-1/2 cup based on desired consistency
  • pinch salt
  • 1/4 teaspoon pepper
  1. Put all ingredients in the blender and blend for about 1 minute until aioli has reached a nice creamy consistency.  

2. Tahini Blue Cheez Style Dressing

Another favorite. We’ve paired this with our Chik’n Jackfruit and with the Buffalo Crazy Walnuts (grab 20% off your order with code “VEGCGN”). This makes an excellent salad dressing. Next on my list is to try it with a Romaine Wedge. YUM!

Salad with Crazy Walnuts Buffalo Walnuts and Tahini Blue Cheez Dressing
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Tahini Blue Cheez Dressing

Creamy, flavorful and blue cheese inspired. This whole food plant based salad dressing is a "winner winner, salad bowls" for dinner kinda recipe! You'll be making it regularly!

Course: Salad
Keyword: oil free salad dressing
Makes about 1 cup of Tahini Blue Cheez Dressing
  • 1/2 cup water * see notes
  • 1/2 cup tahini ( we highly recommend Mighty Sesame
  • 1 teaspoon miso (preferred – white; but the red and brown will work)
  • 1 tablespoon lemon juice
  • 3 tablespoons apple cider vinegar
  • 1/2 teaspoon dill
  • 1/2 teaspoon parsley
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  1. Add tahini to lemon juice, apple cider vinegar, whisk in water (up to 1/2 cup*)

  2. Add miso and whisk to mix

  3. Add herbs and spices

  4. Whisk thoroughly to blend ingredients

  5. Store in airtight container

Recipe Notes

*We perfected this dressing using Mighty Sesame Tahini.  If using another tahini and dressing is too watery – reduce water to desired consistency.  

3. Oil-Free Basil Vinaigrette

Paired with spring and summer veggies, this vinaigrette is perfection. Drizzle it over a pasta salad or a grilled vegetable bowl for some spring time pizazz!

Oil Free Basil Vinaigrette

Flavorful and rich, you won't even miss the oil! Make this whole food plant based dressing today!

Course: Salad
Cuisine: American
Keyword: oil free salad dressing
  • 2/3 cup aquafaba (juice from a can of chickpeas)
  • 1/3 cup red wine vinegar
  • 1 tablespoon brown miso paste
  • 2 cloves garlic, minced
  • 1 1/2-2 tablespoons fresh basil, chiffonade*
  • 1/2 teaspoon dried basil
  1. Whisk all ingredients together (best made 12-24 hours ahead of serving)

Recipe Notes

*Chiffonade is to roll up the leaves of an herb and thinly slice, leaving you with herb “ribbons.”

4. Oil-Free Greek Salad Dressing

This recipe is one of our most popular and one of our favorites. Flavorful and rich without the oil, it is perfect for your Greek Pasta Salad or a fully loaded Greek Salad. You definitely want to add this to your salads.

Oil-Free Greek Salad Dressing

Full of flavor and pizazz, you won’t even notice it’s oil-free!

Course: Salad
Keyword: oil free salad dressing
  • 1 tablespoon white miso
  • 2/3 cup aquafaba/chickpea liquid
  • 1/3 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1-1 1/2 tablespoons fresh oregano, minced
  1. Mix miso and a little bit of aquafaba to a smooth paste, whisking out any lumps in the miso. 

  2. Whisk together remaining ingredients.

5. Cashew Chipotle Crema

As a Fajita Night Staple, I couldn’t leave this one out. It pairs perfectly with grilled vegetables (like fajitas) or drizzle it on your taco or burrito bowls. Creamy and spicy this one is sure to jazz up your meals!

Cashew Chipotle Crema

Creamy and spicy, this rich and savory crema is sure to add pizazz to your tacos and bowls!

  • 1/2 cup raw cashews (soak if not using high efficiency blender)
  • 1/2 chipotle in adobo (to taste, add more for spicier creama)
  • 2 teaspoons lime juice
  • 1 teaspoon wine vinegar
  • 1/3-1/2 cup water to desired consistency
  1. Blend all ingredients in blender. We start with about 1/3 cup of water and add water to desired consistency. There are various factors and some instances may call for a thicker crema. Blend for about 30-45 seconds until creamy and well mixed.

6. Cashew Yum Yum Sauce

No sauce list would be complete without a sweet and tangy yum yum sauce. Inspired by our many trips to the hibachi restaurants in our pre-vegan days, this creamy sauce will certainly enhance your fried rice or noodle bowls. Give it a go!

Yum Yum Sauce (Vegan and Plant Based)

Yes! A totally vegan yum yum sauce using whole plant based ingredients. Pair it with your fried rice today!

  • 1/2 cup raw cashews
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon paprika
  • 1 garlic clove
  • 1/3 cup water
  1. Blend in high efficiency blender. (No high efficiency blender, soak your raw cashews for 6-8 hours)

7. Oil-Free Peanut Sauce

Peanut sauce = puddle of happiness. I swear, there is something so wonderful about peanut sauce. This is my go-to sauce for spring rolls, spring roll bowls, or any rice-based dish with fresh veggies. I mean, can’t go wrong with a tasty peanut sauce.

Oil-Free Peanut Sauce

All the flavor without the added oil.  Perfect for Spring roll dipping or Spring Roll Salads.  

Course: Salad
Keyword: oil free peanut dressing, Oil Free Peanut Sauce
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice
  • 2 tablespoons liquid aminos or soy sauce/tamari
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sriracha (or to taste if you like is spicier)
  1. Whisk together all ingredients

8. Yogurt Tahini or Tzatziki Sauce

A recipe that we’ve made countless times. For either seitan or chickpea gyros this works deliciously!

Yogurt-Tahini or Tzatziki Sauce

Creamy and herby sauce with a tang that perfectly compliments the chickpea gyros.  You could also add a peeled, seeded, and grated cucumber to make this a tzatziki sauce, but we opted to dice the cucumber for some crunch in our large wraps.

Keyword: Vegan Yogurt-Tahini Sauce
  • 1 1/2 cups plain vegan yogurt
  • 2-3 tablespoons tahini
  • 1 garlic clove, minced
  • 1 teaspoon dried dill
  • 2 tablespoons lemon juice or red/white wine vinegar
  • tablespoon fresh parsley, chopped
  • 1 large cucumber, peeled, seeded, and shredded (optional – for tzatziki)
  1. Mix all ingredients in a small bowl.

Recipe Notes

Note: Add the optional cucumber to make this a tzatziki sauce

9. Vegan “Yolk” Sauce

I couldn’t share our favorites without sharing our yolk style sauce. We’ve paired with this breakfast bowls, breakfast burgers, breakfast hoagies, and more. The creaminess is perfect to dip your homefries or soak it up with a nice piece of sourdough toast. We’ve even used it on top of our Bibimbap bowls for that yolky sauce as those bowls are traditionally served with an egg.

Vegan Yolk Sauce
  • 1 cup non-dairy milk we used soy
  • 2 tablespoon chia seeds
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Dijon
  • 1/2 teaspoon liquid aminos
  • 1/4 teaspoon paprika
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon black salt
  1. Blend all ingredients

10 – 14. VegInspired Buddha Bowl Sauces

Grab a bowl, load it up with grains, greens, veggies, and a TASTY sauce and you will win your way into my heart. I am ALL about a big bowl of deliciousness. These are just some of the sauces we’ve created to jazz up our buddha bowls over the years. Visit our Building a Buddha Bowl page for more info!

Balsamic Tahini Sauce

You can never have enough scrumptious, healthy sauces for your Buddha Bowls.

  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic minced
  • 1 teaspoon Italian Seasoning
  1. Mix all ingredients.

Tahini Herb Sauce

Creamy and herby, this simple sauce with freshen up even your freshest Buddha Bowl

Course: Side Dish
  • 1/2 c tahini
  • 1/2 c water
  • 1/4 c red wine vinegar
  • 1 tsp oregano
  • 2 garlic cloves minced
  • salt and pepper to taste optional
  1. Blend with immersion blender until smooth (you may add additional water if necessary)

Carrot Miso Sauce

Certainly, the favorite in this bunch, this savory and sweet sauce adds just the right compliment to your grain and vegetable Buddha Bowl

Course: Side Dish
  • 1 c carrots
  • 1/2 c water
  • 1/4 c white miso
  • 1/4 c tahini
  • salt and pepper to taste
  • 1/4 Tsp thyme
  1. Blend carrots and water with immersion blender until smooth
  2. Mix additional ingredients to desired consistency.

Olive Balsamic Tapenade Sauce

Savory and Flavorful, this sauce is sure to shine in your Buddha Bowl.

Course: Side Dish
  • 1 cup kalamata olives pitted
  • 1 Tbsp capers
  • 3 T balsamic vinegar
  • 1/4 c water
  • 1 Tsp of rosemary
  • Salt and pepper to taste optional
  1. Blend with immersion blender until smooth

5 from 3 votes
Tahini Sauce

You can blend or whisk up this go-to Tahini Sauce!

Course: Side Dish
  • 1/2 cup tahini
  • 1/2 cup water
  • 1/4 cup fresh squeezed lemon juice
  • 1-2 cloves minced garlic
  • pinch of salt (optional)
  1. Blend all ingredients.

15. Plant Based Mayo

This plant based mayo is our goto spread recipe. While Eating for Weight Loss, we have reduced our intake of nuts and seeds so this tofu based mayo is perfect. The recipe is from The China Study Cookbook and is reprinted here with permission from the publisher, Benbella Books. We love to use it as a burger spread, to make sauces, and more.

Golden Garden Mayonnaise on Veggie Burger



  • 6 ounces soft silken tofu
  • ¼ cup raw cashews
  • 2 tablespoons lemon juice, plus more to taste
  • ¼ teaspoon sea salt, plus more to taste
  • ½ teaspoon Dijon mustard
  1. Blend all ingredients in a food processor until smooth. Taste and add more salt and/or lemon juice if needed.
  2. Store in an airtight container in the refrigerator.

Closing Thoughts

Before adopting a plant based way of eating, I never wanted my foods to touch. Now I am all about a big bowl loaded with plant based goodies and a great sauce. I hope you save this (bookmark it) and Pin it to your Pinterest board of “must makes” because these sauces will help enhance your meals and add some variety. If you are still looking for more sauce recipes, you can always hit the magnifying glass up top and search “sauce” to find other recipes we’ve shared through the years.

Enjoy these Sauces!

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