Vegan Sauce & Condiment Recipes

Find healthy, delicious vegan sauces and condiments from the food and nutrition experts at EatingWell.

Staff Picks

Lemon-Garlic Vinaigrette

We could eat it by the spoonful.
By Carolyn Malcoun

Citrus Vinaigrette

This versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over winter greens with dried fruit and nuts.
By Katie Webster

Garlic-Dijon Vinaigrette

Rating: Unrated
3
This garlicky mustard vinaigrette is great to have in your repertoire as it goes with almost anything. The recipe makes plenty so you can fix it once and then have it on hand for several days. The garlic is delicious but bold here; use fewer cloves if you want to tone it down.
By Ellen Ecker Ogden

Greek Salad Dressing

This simple Greek vinaigrette is so easy to make and so finger-licking good you'll never want to go back to bottled dressing again! Drizzle it over classic Greek salad, a green salad or even use it as a marinade for grilled vegetables or chicken.
By Carolyn Casner

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Rating: Unrated
15
In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.
By Carolyn Casner

Citrus-Lime Vinaigrette

Rating: Unrated
1
Tangy and spicy, this citrus-lime vinaigrette with orange juice, jalapeno pepper, and fresh cilantro is perfect tossed with baby arugula.
By Diabetic Living Magazine

No-Cook Black Bean Salad

Rating: Unrated
3
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
By Hilary Meyer

Maple Balsamic Vinaigrette with Shallots

Rating: Unrated
1
This healthy homemade salad dressing has just the right amount of sweetness without being cloying. Try it on a salad with fresh strawberries and spinach or arugula.
By Breana Killeen

Andrew Zimmern’s Carrot-Ginger Vinaigrette

Chef Andrew Zimmern shared this recipe for zesty carrot salad dressing with ginger, tamari and toasted sesame oil. Serve it with salads and noodles or use it as a dipping sauce.

French Dressing

Rating: Unrated
2
A homemade cousin of bottled French dressing.
By EatingWell Test Kitchen

Vinaigrette Coleslaw

If you prefer, make this salad with broccoli slaw mix instead of the coleslaw mix.
By Diabetic Living Magazine

Orange-Sesame Dressing

This sweet-and-sour dressing also makes great coleslaw.
By EatingWell Test Kitchen

Inspiration and Ideas

Avocado Pesto

Avocado Pesto

Rating: Unrated
10
Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with pasta, spread it on baguette slices to make bruschetta, or use it for a healthy mayo substitute on your sandwich.
Thai Spaghetti Squash with Peanut Sauce

Thai Spaghetti Squash with Peanut Sauce

Rating: Unrated
3
This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the Thai-inspired peanut sauce.
Easy Red-Wine Vinaigrette

Easy Red-Wine Vinaigrette

Rating: Unrated
2
Cilantro-Lime Vinaigrette

Cilantro-Lime Vinaigrette

Rating: Unrated
4
Turkish Spice Mix

Turkish Spice Mix

Parsley-Lemon Vinaigrette

Parsley-Lemon Vinaigrette

Rating: Unrated
1

Kale Salad with Beets & Wild Rice

Rating: Unrated
2

Beets and kale, speckled with chewy wild rice and crunchy sunflower seeds, make a satisfying, colorful dinner salad. The beets are nicest when they are sliced paper thin. Use a mandoline or vegetable slicer, if you have one.

All Vegan Sauce & Condiment Recipes

Orange-Oregano Dressing

Rating: Unrated
3
What this dressing lacks in calories and fat it makes up for in big, bold orange flavor and herbal oregano notes.
By EatingWell Test Kitchen

Creamy Vegan Cashew Sauce

Rating: Unrated
4
You'll never guess this creamy sauce is completely vegan, and actually made from pureed cashews. To keep it gluten-free, use tamari.
By Sylvia Fountaine

Tofu & Snow Pea Stir-Fry with Peanut Sauce

A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.
By Patsy Jamieson

Orange-Balsamic Vinaigrette

Ramps, wild onions that pop up in the spring, give this dressing both onion and garlic flavor. Use this healthy salad dressing to marinate flank steak or on a green salad with shrimp.
By Julia Clancy

Homemade Pizza Sauce

Rating: Unrated
11
This recipe for garden-fresh pizza sauce makes a batch large enough to top several pizzas. You can make it right now with fresh tomatoes, but if you have a bumper crop or just want to buy a lot of in-season tomatoes and put them up for another day, canning is not your only option: try freezing them. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into pizza sauce any time of the year.
By EatingWell Test Kitchen

Overripe Citrus Vinaigrette

Orange and lime combine with Dijon mustard and garlic to make a quick, easy vinaigrette that's as tasty on freshly cooked vegetables as it is on salad.
By Diabetic Living Magazine

Roasted Red Pepper Vinaigrette

This roasted red pepper vinaigrette recipe has a Spanish zing with the addition of sherry vinegar and smoked paprika. Purchased jarred roasted red peppers make this salad dressing recipe quick, or you can make it extra-special by roasting your own red peppers.
By EatingWell Test Kitchen

Garden Tomato Sauce

Rating: Unrated
1
This garden-fresh tomato sauce is a delicious way to use summer-ripe tomatoes. Or freeze whole tomatoes and make this sauce later on in the winter. Just remove the cores and freeze them whole. Then, turn your frozen tomatoes into a garden-fresh sauce any time of the year. For pizza sauce: In Step 2, cook until thickened to about the consistency of pizza sauce, 1 1/2 to 2 hours. Remove from the heat, transfer to a blender, add 2 tablespoons tomato paste and blend until smooth.
By EatingWell Test Kitchen

All-Purpose Vinaigrette

Rating: Unrated
1
Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.
By EatingWell Test Kitchen

Classic Dijon Vinaigrette

This is the ultimate classic red-wine vinaigrette. Be sure to use the best olive oil you have!
By Julia Clancy

Roasted Broccoli with Lemon-Garlic Vinaigrette

Rating: Unrated
1
Resist the temptation to turn the broccoli over while it roasts in this easy recipe. Leaving it cut-side down means you'll get deliciously caramelized results.
By Christine Burns Rudalevige

Sautéed Broccoli with Peanut Sauce

Rating: Unrated
1
Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time.
By Karen Rankin

Homemade Hot Sauce

Rating: Unrated
5
This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers' market. Adjust the heat to your preference: in our tests, two habaneros yielded a pleasantly spicy sauce without excessive heat--take it up a notch for spicy-food fans by adding extra hot peppers.
By EatingWell Test Kitchen

Quick Applesauce

Rating: Unrated
1
This quick homemade applesauce recipe makes a healthy snack or fruit dessert for kids. Applesauce is also a fabulous complement to potato pancakes or latkes.
By EatingWell Test Kitchen

Jason Mraz's Guacamole

In this easy guacamole recipe, musician Mraz prefers California Hass or Reed avocados because they are the creamiest. Adjust the heat, tang or other flavorings to suit your tastes.
By Jason Mraz

Orange & Avocado Salad

Rating: Unrated
5
This colorful salad would be a welcome addition to a Mexican-inspired meal.
By EatingWell Test Kitchen

Apple-Balsamic Vinaigrette

Chopped shallots and Dijon-style mustard are the perfect additions to this apple-balsamic vinaigrette.
By Diabetic Living Magazine

Balsamic Vinaigrette

In this balsamic vinaigrette recipe, the addition of Italian seasoning adds an extra layer of flavor and spice. Use as a quick and easy balsamic vinegar salad dressing or as a balsamic marinade for chicken that's delicious and moist.
By EatingWell Test Kitchen

Carrot-Ginger Vinaigrette

Rating: Unrated
1
This carrot-ginger vinaigrette recipe is so yummy, you'd never guess it contains 37% of the daily value of vitamin A from the carrots. Use this quick and easy ginger salad dressing tossed with zesty salad greens or with stir-fried greens.
By EatingWell Test Kitchen

Simple Vegan Pesto Zoodles

Zucchini noodles, or "zoodles," are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away.
By Hilary Meyer

Orange-Walnut Vinaigrette

Try this orange-walnut vinaigrette with a salad of bitter greens.
By EatingWell Test Kitchen

Sesame-Cider Vinaigrette

Chinese mustard has a bit of kick, so if spice isn't your thing, use Dijon instead. Try this healthy salad dressing over your favorite greens or as a marinade for shrimp.
By Julia Clancy

Soy & Roasted Garlic Dressing

Rating: Unrated
2
Roasted garlic gives this Asian-inspired dressing a deep, nutty flavor. It's great on any combination of salad greens, or use it as a dipping sauce for dumplings.
By Ellen Ecker Ogden

Garlic-Oregano Vinaigrette

To get the most flavor out of this easy vinaigrette dressing recipe, dried oregano is rubbed between your fingers and toasted before being whisked with the remaining ingredients.
By Joyce Goldstein
Load More
© Copyright . All rights reserved. Printed from https://www.eatingwell.com