Our Recipes: Vegan Sauces & Condiments | Forks Over Knives

30-Minute Blueberry Jam (No Pectin Needed)

Carleigh Bodrug — Tue, 18 Mar 2025 17:29:33 +0000

With just three ingredients, this small-batch quick jam without added pectin or processed sugar is no-fuss all the way. If you’re making jam but don’t have pectin, a lemon can save the day. The natural pectin in lemon juice and seeds acts as a thickening agent. Get the lemon juice, blueberries, and maple syrup simmering. Then add the lemon seeds—we recommend using a tea infuser, but if you don’t have one, you can just put the seeds straight into the pot and scoop them out after cooking. The intense berry flavor of homemade blueberry jam is far superior to store-bought and is best enjoyed with a slice of whole grain bread or double-toasted gluten-free Buckwheat Bread.

For more inspiration, check out our guide to making all kinds of quick homemade jam!

Yield: Makes about 1 cup

Time: 30 minutes

1 medium lemon, juiced (reserve lemon seeds)
2 cups fresh blueberries
3 tablespoons pure maple syrup

Instructions

Place lemon seeds in a tea infuser. (If you don’t have a tea infuser, drop the lemon seeds straight into the jam and remove them after cooking.)
In a medium saucepan combine lemon juice, blueberries, and maple syrup. Bring to boiling over medium; reduce heat to low. Simmer 5 minutes.
Using a potato masher or the back of a fork, mash blueberries to thicken the mixture. Drop tea infuser (or loose seeds) into the pan. Continue simmering 20 to 25 minutes more or until thick.
Let jam cool in pan. Remove tea infuser (or loose seeds). Transfer jam to a jar with a tight-fitting lid. Store jam in the refrigerator up to 1 week.

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Almond Crema (Crema de Almendras)

Dora Ramírez — Thu, 06 Mar 2025 21:29:15 +0000

This sauce continues to surprise me every time I make it. It is amazing that a bunch of almonds can make such a creamy and versatile sauce. In Mexico, this is known as a nogada sauce (a sauce made from nuts). Cooks have employed it since the sixteenth century to make dishes like chiles en nogada. Although you may have used cashew crema before, I prefer almonds because they are not as sweet and thus complement the flavors of Mexican cuisine better. You will have to soak the almonds overnight and then peel them, but I promise the extra time this takes is worth it. (See time-saving tip, below.) I use this crema many times in my cookbook, COMIDA CASERA, but it truly shines in the Creamy Poblano and Corn Tacos.

This recipe is excerpted from COMIDA CASERA: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes by Dora Ramírez.

Tips

Time-saver: Use ¾ cup blanched slivered almonds instead (no need to soak or peel them) and blend for an extra 2 minutes. If you don’t have a high-powered blender, pass the crema through a fine mesh sieve.

Cashew variation: For a cashew crema, use 1 cup cashews, soaked overnight in hot water.

Yield: Makes 1½ cups

Time: 7 hours 15 minutes

¾ cup whole raw almonds (see time-saving tip, recipe intro)
1 garlic clove, peeled
¼ cup unsweetened almond milk
1 tablespoon fresh lemon juice
½ teaspoon salt

Instructions

Place the almonds in a heatproof container and pour in enough boiling water to cover them by 2 inches. Let them soak overnight at room temperature. Drain the almonds. To peel them, place each almond between your thumb and forefinger and press slightly. The skin should pop right off.
Transfer the peeled almonds to a blender, add the garlic, ½ cup water, the almond milk, lemon juice, and salt and blend for about 2 minutes, stopping halfway through to scrape down the sides of the blender. It will start out looking grainy and may be too thin, but as you blend it will become smooth and thicken up. If it is too thick, add an additional ¼ to ½ cup water. It should be the consistency of a heavy cream. Keep in mind that it will thicken as it chills in the fridge.
If the sauce is not as smooth as you would like, you can pass it through a fine-mesh sieve. Use immediately or store in an airtight container in the fridge for up to 2 days.

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Chef Bai’s Oat Chocolate Put-on-Everything Sauce

Chef Bai — Wed, 12 Feb 2025 19:18:49 +0000

This silky smooth vegan chocolate sauce from Chef Bai (aka Bailey Ruskus) has a rich chocolate flavor thanks to cacao powder, homemade almond milk, and pure maple syrup to sweeten. “For a long time, breaking up with dairy meant breaking up with milk chocolate,” Chef Bai writes in her new cookbook, Breaking Up with Dairy. “FINALLY, we get to have our milk chocolate.” The vegan chef says she stores this sauce in a squeeze bottle and drizzles it on nice cream, cakes, and more. It also makes a great dip for fresh strawberries, bananas, and other fruit. Try the recipe and check out our Q&A with Bai here!

Gluten-free version: This recipe is gluten-free if you use certified gluten-free oat flour.

Chef Bai’s No-Strain Almond Milk

For the best results, Chef Bai recommends making your own almond milk from scratch using her easy, no-strain recipe: Combine 4 large pitted Medjool dates, ¾ cup raw almonds, ¼ teaspoon salt, and 4 cups water in a high-powered blender and blend on high speed for 1 to 3 minutes. Pour into a Mason jar and refrigerate. Enjoy within 5 to 7 days.

If using store-bought milk: Please note that if using store-bought milk and opting for an unsweetened variety, your sauce may not be quite as sweet as if you used Chef Bai’s No-Strain Almond Milk recipe above. You can dial up the maple syrup slightly to help account for this.

From Breaking Up with Dairy: 100 Indulgent Plant-Based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere

Yield: Makes 2 cups

Time: 20 minutes

2 cups No-Strain Almond Milk (recipe above) or store-bought plant-based milk of your choice*
¾ cup unsweetened cacao powder
¼ cup pure maple syrup
2 teaspoons oat flour

Instructions

Combine all ingredients in a medium-size saucepan over medium-low heat, and whisk well. Cook, stirring periodically, for 13 to 15 minutes; if at some point it gets too hot and bubbles over, just lower the heat a bit and whisk to reduce the bubbles. It will reduce a bit and thicken as it cooks. Remove from the heat and let cool completely. Store in an airtight container in the fridge for 7 days. This will thicken a bit once refrigerated but will still pour beautifully once it’s chilled.

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Peanut-Sesame Dipping Sauce

Anh Tran — Tue, 14 Jan 2025 19:43:42 +0000

Infused with fresh ginger and crushed red pepper for heat, this creamy-nutty peanut sesame dipping sauce strikes a balance of spiciness, sweetness, and tang. Food blogger Anh Tran, aka Veggie Anh, crafted this dipping sauce with hot pot in mind: Check out Tran’s guide to Vietnamese hot pot if you’d like to prepare and serve the full feast. The sauce would also be delicious with Vegan Spring Rolls or Spicy Tempeh Mango Spring Rolls.

Yield: Makes about ½ cup

Time: 10 minutes

2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 tablespoon no-oil-added peanut butter
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon crushed red pepper

Instructions

In a small bowl stir together all ingredients and 3 tablespoons hot water. Taste and adjust seasonings as needed. If the sauce is too thick, add a little more water to thin it.

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Garlic Dipping Sauce

Anh Tran — Tue, 14 Jan 2025 19:42:37 +0000

With a tasty combination of soy sauce (or coconut aminos), rice vinegar, and raw garlic, this savory sauce is pungent with just a hint of tang. Fresh red chile adds pep and maple syrup softens the flavors so they roll beautifully across your palate. Food blogger Anh Tran, aka Veggie Anh, crafted this luscious sauce with hot pot in mind: Check out Tran’s guide to Vietnamese hot pot if you’d like to prepare and serve the full feast! The sauce is also a tasty dipper for Vegan Spring Rolls.

Tips

Gluten-free version: To make this gluten-free, use coconut aminos instead of soy sauce.

Yield: Makes ⅓ cup

Time: 10 minutes

2 tablespoons reduced-sodium soy sauce or coconut aminos
1 tablespoon rice vinegar
1 teaspoon pure maple syrup
1 clove garlic, minced
1 fresh red chile, finely chopped
¼ teaspoon freshly ground black pepper

Instructions

In a small bowl stir together all ingredients and 3 tablespoons hot water. Taste and adjust seasonings as needed. If the sauce is too thick, add a little more water to thin it.

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Sicilian Caponata

Ellen Boeke — Mon, 22 Jul 2024 17:27:28 +0000

A great way to showcase peak-season eggplant, caponata is a Sicilian relish that’s delicious on pizza and sandwiches, stirred into soups, tossed in salads, or just spooned onto crackers. Eggplant gets sweet and saucy when simmered with onion, carrot, garlic, and tomatoes (canned or fresh). Red wine vinegar offers a subtle sour flavor, balancing the sweetness of the veggies, and capers add pops of briny tartness. This healthy version skips the added oil, making for a lighter relish, and it wouldn’t be Sicilian without dried oregano and basil, delivering a fragrant bouquet to every bite. Serve this saucy Sicilian caponata warm, cold, or at room temperature. Make plenty—it tastes even better on the second and third days!

Tips

To Freeze: Transfer cooled caponata to airtight containers; cover. Freeze for up to 3 months.

For more inspiration, check out these tasty ideas:

Yield: Makes 4½ cups

Time: 35 minutes

1 medium eggplant, cut into ½-inch cubes (4½ cups)
1 cup finely chopped onion
½ cup finely chopped carrot
4 cloves garlic, minced
1 14.5-oz. can no-salt-added diced tomatoes, undrained, or 2 cups chopped tomatoes
¼ cup red wine vinegar
2 tablespoons no-salt-added tomato paste
2 tablespoons capers, drained
2 teaspoons dried oregano, crushed
1 teaspoon dried basil, crushed
1 teaspoon pure cane sugar
Freshly ground black pepper, to taste

Instructions

In an extra-large skillet cook eggplant, onion, carrot, and garlic over medium for 6 minutes or until vegetables are crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the next seven ingredients (through sugar). Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until vegetables are tender and liquid is reduced. Season with pepper. Let cool. Store in an airtight container in the refrigerator for up to 1 week.

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Chile-Garlic Sauce

Ellen Boeke — Fri, 28 Jun 2024 18:03:31 +0000

This fiery chile-garlic sauce is a great way to add spicy flavor to almost any meal. With equal parts red bell pepper and hot chiles, plus plenty of garlic, it delivers quite a kick of heat. You may want to add it, in small amounts, while cooking a dish, rather than serving it as a condiment. This recipe takes just 15 minutes and yields 1 cup. Depending on how hot you like your food, you’ll only need a teaspoon (or less) per recipe. The sauce can be stored in the refrigerator for up to 1 month or in the freezer in an airtight container for up to 3 months.

Tips

Chile varieties: Choose whichever hot chile you prefer. You can even mix different types of chiles for different flavors. The heat level varies significantly between types of chiles, depending on the growing environment and whether you leave the seeds in. For more on chiles, check out our handy guide to fresh chile peppers.

Gloves: Wearing gloves is advised when cooking with super-hot chiles, as they contain oils that can irritate your skin and eyes.

Freeze leftover chiles: Got too many chiles? Freeze them for later! Chop fresh chiles, spread on a parchment-lined baking sheet, freeze, then transfer to a resealable plastic freezer bag. Store in the freezer up to 3 months.

For more inspiration, check out these tasty ideas:

Homemade Harissa
Easy Mole Sauce
Fresh Tomato Ketchup
Or this collection of Stellar Vegan Sauces

Yield: Makes 1 cup

Time: 15 minutes

1 cup chopped fresh or frozen red chiles (see tip in intro)
1 cup chopped red bell pepper
8 cloves garlic, trimmed
3 to 4 tablespoons white vinegar
2 teaspoons pure cane sugar
¼ teaspoon sea salt

Instructions

In a food processor combine all ingredients. Process until nearly smooth, scraping down sides of processor occasionally.
Transfer mixture to a small saucepan. Bring to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Let cool. Transfer sauce to a jar; cover. Store in the refrigerator for up to 1 month or in the freezer in an airtight container for up to 3 months.

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Spanish-Style Olive-Herb Sauce

Laura Marzen, RD, LD, LD, and RD — Wed, 20 Mar 2024 18:38:35 +0000

Looking to spice up your sauce skills? You’ll love the tantalizing hit of brininess that green olives lend to this vibrant green herb sauce. In addition to the olives, oregano and parsley form a delicious duet that’s complemented by tangy mustard and spicy red pepper flakes. The combination of earthy elements and zesty ingredients make this sauce perfect for marinating mushrooms, drizzling over tacos, or zhuzhing up a basic grain bowl. Don’t stress if you don’t use it all at once—this olive-herb sauce can be kept in an airtight container and stored in the fridge for up to a week.

For more inspiration, check out these tasty ideas:

Yield: Makes 1⅓ cups

Time: 15 minutes

1 medium green bell pepper, finely chopped
½ cup finely chopped onion
2 tablespoons sherry vinegar or white wine vinegar
3 cloves garlic, minced
½ teaspoon coarse-grain mustard
1 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped pitted green olives, such as Manzanilla
⅛ to ¼ teaspoon crushed red pepper (optional)

Instructions

In a medium skillet cook bell pepper and onion over medium 4 to 6 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add vinegar and garlic. Cook 2 to 3 minutes more or until most of the liquid is evaporated. Whisk in mustard. Cool 5 minutes.
Transfer pepper mixture to a food processor. Add ½ cup of the parsley, the oregano, olives, crushed red pepper (if using), and 2 tablespoons water. Process until slightly smooth. Stir in the remaining ½ cup parsley.

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Pesto Artichoke Spread

Ellen Boeke — Wed, 13 Mar 2024 18:10:08 +0000

This creative spread is a tasty mashup of basil pesto and a creamy artichoke dip. Fresh herbs and cashews are combined with rich artichoke hearts to create a lean, green spread that’s ideal for serving on toasted baguette slices, as a dip for fresh vegetables, or as a sandwich spread. Nutritional yeast lends cheesy undertones to the mixture, while white wine vinegar brightens the flavor profile with a ribbon of tangy acidity. The next time you’re hosting a plant-based party, make this artichoke pesto spread as an appetizer to impress your guests.

Tip: To store, place plastic wrap directly on the surface of the spread to prevent browning. Store in the refrigerator up to 3 days.

For more inspiration, check out these tasty ideas:

Yield: Makes 1 cup

Time: 25 minutes

1 tablespoon raw cashews
½ of a 12-oz. package frozen artichoke hearts, thawed (1 cup)
½ cup packed fresh basil
½ cup packed fresh parsley
2 tablespoons low-sodium vegetable broth
2 tablespoons white wine vinegar
1 tablespoon nutritional yeast
2 cloves garlic, coarsely chopped
¼ teaspoon freshly ground black pepper

Instructions

Place cashews in a small saucepan with enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Drain.
Place cashews in a food processor with the remaining ingredients. Process to reach desired consistency, adding up to ½ cup water and stopping to scrape down sides of processor as needed. Serve as a dip or spread.

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Easy Mole Sauce

Ellen Boeke — Tue, 23 Jan 2024 18:26:20 +0000

Mole, a traditional Mexican sauce that features a beautiful blend of spicy, savory, and sweet flavors, can often be complex and time-intensive to make. Here, our easy mole sauce delivers bold flavor without costing you hours in the kitchen. Three types of dried chiles are soaked and blended into a paste before being mixed with cumin, cinnamon, oregano, cocoa powder, and a few pantry basics. The end result is a smooth, deep red sauce that’s ideal for spooning over roasted veggies or simmering shredded jackfruit to create an incredible taco filling.

For more sauce inspiration, check out these tasty ideas:

Yield: Makes 3½ cups

Time: 40 minutes

2 dried ancho chiles
2 dried pasilla chiles
2 dried guajillo chiles
3 tablespoons raisins
1 cup chopped onion
4 cloves garlic
1 teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano, crushed
1 14.5-oz. can no-salt-added fire-roasted tomatoes, undrained
1 6-inch corn tortilla, torn into pieces
2 tablespoons almond butter
1 tablespoon unsweetened dark cocoa powder
1 tablespoon no-salt-added tomato paste
¼ teaspoon sea salt

Instructions

Use scissors to cut open chiles; discard seeds and stems (tip, above). Cut chiles into large flat pieces. In an extra-large dry skillet toast chiles 1 to 2 minutes or until slightly darkened and fragrant, turning frequently. Transfer to a bowl. Add raisins. Add boiling water to cover; let soak 20 minutes. Drain, reserving soaking liquid. Transfer chile mixture to a blender.
Meanwhile, in a 3-quart saucepan cook onion and garlic over medium 4 to 5 minutes or until tender and slightly browned, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in cinnamon, cumin, and oregano; cook and stir 1 minute. Add to blender with chiles. Add the remaining ingredients. Cover and blend until smooth, adding enough of the reserved soaking liquid (about 1 cup) to make a smooth, slightly loose sauce.
Transfer sauce to the saucepan. Cook over medium-low 15 minutes or until slightly thickened, stirring occasionally. (Sauce may spatter. If needed, partially cover saucepan with a lid.)
Let cool and store in an airtight container in the refrigerator up to 1 week. Serve mole sauce warmed with roasted vegetables, grilled portobello mushrooms, baked sweet potato.

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