Here’s your guide to all my delicious vegan/gluten-free sauces, cheeses, and dressings! I’ve always said that not only am I saucy, but oh so very cheezy as well, so this is a great way to share all my favorites! All you need to do is look in the alphabetical list below for your sauce, cheese, or dressing of choice and click on its link to get taken directly to it. More will be added to the list over time so don’t forget to check back for new tasty choices!
Avocado Dill Aioli • Balsamic Vinaigrette • Basil Pesto • Cashew Cheez Sauce • Cashew Sour Cream • Cheezy Garlic Crema • Cream Cheez Icing • Cucumber & Lemon Aioli • Easy Peasy Pizza Sauce • Fresh Almond Mozzarella • Serrano Lime Vinaigrette • Slow Cooker Marinara • Spicy Ranch Cashew Cream • Spicy Ranch Dressing • Tahini-Mint Drizzle/Dressing • Tiff’s BBQ Sauce • Tofu Ricotta • Tofu Ricotta #2 • Vegan Chive & Dill Tzaziki • Vegan Crème Fraîche • Vegan Horseradish Cream Sauce • Vegan Ranch • Whipped Coconut Cream
Avocado Dill Aioli
This recipe I originally created for my Roasted Garlic Mashed Cauliflower Cakes with Cucumber & Lemon Aioli, but when taste testing, though this was my favorite of the two, I decided I like the cakes better with the other sauce. Down the road, I included this with my Garlicky Nooch Brussels Sprouts, and they go together great! Perhaps you have another recipe you’d like to try this yummy aioli on. Artichokes? French fries? The possibilities are endless
Avocado Dill Aioli
Ingredients
- 1 small avocado
- 2 1/2 Tbsp vegan mayonnaise
- 2 Tbsp fresh dill
- 2 tsp lemon juice
- 1/4 tsp apple cider vinegar
- 1/4 tsp sea salt
Instructions
- Add all ingredients to the food processor and mix until completely smooth. Transfer to a small bowl or ramekins for serving.
Balsamic Vinaigrette
At age 20, I had my first job as a food server at a casual fine dining establishment in the Sierra Foothills of California. The restaurant specialized in California Cuisine and International Fusion. At the time, I’d never had Balsamic Vinaigrette before. I was more of a Blue Cheese or 1000 Island kind of girl. To be honest, I don’t think I even knew what balsamic vinegar tasted like (I know, I’ve come a long way! LOL!). Balsamic Vinaigrette was the dressing they served on their house salad, and sometimes when either the cooks were really busy, or I was really slow, I would make the dressing for them (following their recipe, of course). The first time I tried it, I didn’t care for it much, but over the eight years I spent working there, it eventually became my favorite, and since I then knew how to make it, I’d make it at home for myself as well. Over the years, my recipe at home slowly started changing. From what I remember, they used equal parts vinegar and olive oil, but with mine, I go heavier on the vinegar. A significant change I made is that they used white sugar to sweeten theirs (it was so pretty watching the sugar go in and see everything bubble), but I eventually started using maple syrup instead. One other difference is they’d include Herbs de Provence which I’ve omitted. I kind of just decided it was an unnecessary addition. Though it’s changed some over the years, this has, to this day, remained a staple in my home. Perhaps it may become one in yours as well!
Balsamic Vinaigrette
Ingredients
- 1/2 cup balsamic vinegar
- 1/3 cup olive oil
- 1 1/2 Tbsp 100% pure maple syrup
- 1 Tbsp dijon mustard
- salt & pepper, to taste between a dash and 1/8 tsp each
Instructions
- Whisk together all ingredients in a medium bowl until thoroughly combined. Sore at room temperature and shake well (if in a bottle) or whisk before each use.
Basil Pesto
Mmm… basil pesto is one of my favorites! It’s my daughter’s favorite as well. She enjoys it the best over bow-tie pasta. I’ve shared this with you once in my recipe for Pesto Quinoa and Veggies (another one of Annie’s favorites). Along with pasta and quinoa, I enjoy pesto on pizzas, sandwiches, wraps, and inside scrambles.
I used to always follow a recipe — just whatever random one showed up in my google search — but every time I’d end up changing amounts to taste, and the end result was much different from the recipe I “followed.” Over time too, mine changed slightly after becoming vegan. Eventually, I ended up writing mine down to share.
Tiffani's Vegan Basil Pesto
Ingredients
- 2/3 cup toasted pine nuts or if you would like to save a buck, use either cashews or a combination of cashews and walnuts
- 2/3 cup olive oil
- 2 bunches fresh basil
- 1/2 cup fresh spinach packed
- 1/3 cup vegan parmesan, or *nutritional yeast to taste I use Follow Your Heart Parmesan Style Shredded Cheese Alternative
- 2 Tbsp garlic minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Place all ingredients in your food processor and mix until completely blended. Taste and adjust amounts if needed.
Notes
Cashew Cheez Sauce
This Cashew Cheez Sauce has got to be one of my most popular recipes! It’s greatly loved by my omnivorous friends, and it, along with the Soyrizo Enchiladas I made it for, is how I got one of my nicknames, Mrs. Cashew. Along with my enchiladas, this sauce works great as a nacho sauce over tortilla chips (or roasted cauliflower slices for low-carb), in tacos, on breakfast scrambles (actually eating this right now), and on macaroni for a slightly spicy mac & cheez!
Cashew Cheez Sauce
Ingredients
- 1 cup raw cashews *soaked overnight or at least 4 hours
- 1/2 cup water
- 4-6 Tbsp nutritional yeast to taste
- 1/4 tsp chili powder
- 1/8 tsp onion powder
- 2-3 Tbsp white miso paste
- 2-4 tsp sriracha to taste
- pinch sea salt (optional)
Instructions
- Add all ingredients to a *high-speed blender and blend until creamy. If the mixture is too thick, add more water. Taste, add more nutritional yeast if you desire a more nutty/cheesy flavor. Add more sriracha for more bite.
Notes
Cashew Sour Cream
Here is the second cashew sauce used in the Soyrizo Enchiladas, I mentioned above. I’ve since also included this in my recipe for Mom’s Stuffed Bell Peppers. Since sour cream was one of my favorite toppings as an omnivore, I’m very thankful to be able to have a vegan alternative. Because it is a sour cream, it can be used on many items; baked potatoes, quesadillas, you name it!
Cashew Sour Cream
Ingredients
- 1 cup raw cashews, soaked overnight or a minimum of 4 hours
- 2 Tbsp water or more as needed
- 1 Tbsp lemon juice or more to taste
- 1 Tbsp apple cider vinegar or more to taste
- 1/8 tsp salt
Instructions
- Add all ingredients to your *high-speed blender and blend on high until smooth. If the mixture is too thick, add more water. Taste and add more lemon and or vinegar if desired.
Notes
Cheezy Garlic Crema
This sauce, I created for my new recipe, Soyrizo & Sweet Potato Hash. This dish is one of my favorite ways to start my morning!
Cheezy Garlic Crema
Equipment
- Blender *Preferably highspeed, but not required. Personal blenders work best.
Ingredients
- 1 cup raw cashews *soaked for 4 hours
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 4 tsp (1 Tbsp + 1 tsp) nutritional yeast
- 2 cloves garlic
- 1/4 tsp sea salt
- 3/4 cup filtered water or more as needed
Instructions
- Add all of the ingredients to your blender. Mix on high until smooth, stopping to scrape the sides as needed. If mixture is too thick, add a little more water, as needed.
Notes
Cream Cheez Icing
I first made this icing to top my Carrot Cake Cookies which were a delicious Easter creation. This icing is tasty not only on cookies but also on top muffins and quick breads.
Cream Cheez Icing
Ingredients
- 1/4 cup dairy-free cream cheese
- 2 Tbsp pure maple syrup
- 2 Tbsp non-dairy milk unsweetened/unflavored
- 1/4 tsp vanilla extract
Instructions
- Using a food processor or electric mixer, mix together all ingredients until smooth.
Cucumber & Lemon Aioli
This here is the winner of the Mashed Cauliflower Cake Aioli Challenge! LOL! Meaning when I first made those Roasted Garlic Cauliflower Cakes I created two different aiolis to try and this is the one which made the cut. This aioli is light, but creamy, and would go good on a Greek salad, in place of tzaziki dressing over falafels, or as a dip for my Artichoke Vegeta-Balls.
Cucumber & Lemon Aioli
Ingredients
- 1/3 cup grated cucumber* (peel and deseed before grating) about 1/2 of a large cucumber
- 1/2 cup vegan mayonnaise For soy-free, I know Follow Your Heart makes a soy-free variety of Vegenaise
- 1 tsp lemon juice
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Add all ingredients to your food processor and mix until well combined. Refrigerate until ready to use.
Notes
Easy Peasy Pizza Sauce
I first created this recipe when making pizzas over flaxseed flatbread for a customer of mine. Initially, I used jarred tomato sauce and paste, not canned. They’re interchangeable and you can use whichever you prefer.
I now include this recipe on the blog as a sauce option for my Air Fryer English Muffin Pizzas!
Easy Peasy Pizza Sauce
Ingredients
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 1 Tbsp dried oregano
- 1 tsp paprika
- 1 tsp blue agave syrup
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Whisk ingredients until combined and smooth.
Fresh Almond Mozzarella
I first made this delicious cheese while making a pizza for a friend of mine who is on an anti-candida cleanse. I was unable to use any store-bought processed cheeses for her and since I’d never made my own mozzarella before, I did a google search and found this recipe which used cashews. Problem was, while on an anti-candida cleanse, cashews are also not allowed because of their high mold content. Instead, I used almonds and replaced the tapioca starch with arrowroot powder. I was so pleased with the results, I doubt I’ll be purchasing any store-bought vegan mozzarella anytime soon! I’m using it for my newest post, Vegan Chorizo-Crusted Spicy Pineapple Pizza!
Fresh Almond Mozzarella
Ingredients
- 1 cup hot water
- 1/4 cup almonds soaked overnight
- 2 Tbsp + 1 tsp arrowroot powder
- 1 small clove garlic minced
- 1 tsp lemon juice
- 3/4 tsp sea salt
Instructions
- Remove the almonds from their skins by gently squeezing each one until the almond pops out. Discard the skins. Add the skinned almonds and all other ingredients to a high-speed blender, and blend on high until a smooth liquid is made.
- Pour liquid into a medium saucepan, place on the stove, and whisk constantly while heating over medium-high heat. When the mixture starts looking clumpy, turn down heat to medium-low and continue to whisk until you have a smooth, stretchy mixture.
- Remove from heat. Cheese will thicken after cooling but will not become a "hard" cheese. Distribute in dollops to pizza or food of choice.
Serrano Lime Vinaigrette
This dressing, along with my Spicy Ranch, I made specifically for a Mexican green salad I often prepare. I had planned on sharing the salad with you at one point, but didn’t take any decent pictures, so I decided to wait. This dressing is one of my husband’s favorites! Light and spicy, it goes great on green salads as well as bean salads, of Latin influence!
Serrano Lime Vinaigrette
Ingredients
- 1/2 serrano chili
- 1/4 cup olive oil
- 1/4 cup champagne vinegar
- 1 Tbsp lime juice
- sea salt & black pepper to taste
Instructions
- Mince the chili in a food processor.
- Add remaining ingredients and pulse until completely combined. Don't over process.
Slow Cooker Marinara
I’ve been making this same marinara sauce for years and years. It evolved from my mom’s spaghetti recipe, which she cooked on the stove top. Initially, I always made this on the stove top as well, but as years went by I just started throwing everything in the Crock Pot in the morning. It just made things that much more simple! If your prefer to do this in a skillet on the stove, I’ve included those instructions in the recipe notes. Use on my Garden Lasagna with Eggplant Noodles!
Slow Cooker Marinara
Ingredients
- 1 small onion (about 1 1/4 cup), diced
- 1 cup red bell pepper, diced (about 1 bell pepper)
- 2 12.5 oz cans diced tomatoes drained
- 2 14.5 oz cans tomato sauce
- 1 6 oz can tomato paste
- 2 Tbsp garlic, minced
- 1 1/2 - 2 Tbsp coconut sugar, or organic cane sugar
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 - 1/2 tsp red chili flakes
- 1/4 tsp dried sage
- 1/4 tsp black pepper
Instructions
- Add all ingredients to your slow cooker, making sure to place the onion and bell pepper on the bottom. Cook on low high 2 - 4 hours or low for 6 - 8. Check half way and taste, adding more sugar or chili flakes if needed or desired.
Notes
Spicy Ranch Cashew Cream
I had a spicy ranch week a few months back, and this is one of the creations which came out of it. I was making everything with spicy ranch seasoning, trying to figure out which I liked the best. This Spicy Ranch Cashew Cream won the prize, and I created my Black Bean & Corn Patties to go with it! It also goes well on top of Vegan Richa’s Basil Jalepeño Corn Fritters. If you find another delicious pairing, let me know in comments!
Spicy Ranch Cashew Cream
Ingredients
- 1 cup raw cashews soaked overnight or at least *4 hours
- 1/2 cup water
- 1 Tbsp fresh parsley chopped
- 2 1/2 tsp apple cider vinegar
- 1 tsp sriracha
- 1 tsp dried dill weed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne
- dash sea salt & black pepper
Instructions
- Transfer all ingredients to *high-speed blender and blend on high until smooth.
Notes
Spicy Ranch Dressing
Ranch with a bite! I created this dressing, along with my Serrano Lime Vinaigrette to use on a Mexican green salad I make, one that I may share with you one day. Where the Serrano Lime Vinaigrette is my husband’s favorite, this Spicy Ranch Dressing is definitely mine! Along with salads, this dressing goes great inside wraps or to use as a dipping for finger foods.
Spicy Ranch Dressing
Ingredients
- 1/2 cup vegan mayonnaise
- 2 tsp unsweetened almond milk or plant-based milk of choice
- 1 tsp apple cider vinegar
- 1 1/2 tsp fresh parsley, chopped small
- 1 tsp fresh chives, chopped small
- 1 tsp sriracha
- 1/2 tsp organic cane sugar
- 1/2 tsp cayenne
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- pinch sea salt & black pepper
Instructions
- Add all ingredients to a small mixing bowl and whisk until completely combined.
Tahini-Mint Drizzle/Dressing
Originally, I created this sauce to enjoy over falafels served with roasted veggies. I then started enjoying it inside falafel pitas and on top of salads as well. This dressing finally made it’s way to the blog when I used it to dress my delicious, Coconut Curry Stuffed Sweet Potatoes!
Tahini-Mint Drizzle/Dressing
Ingredients
- 1/4 cup tahini
- 3 Tbsp fresh mint leaves chopped small
- 2 1/2 Tbsp lemon
- 1 Tbsp blue agave syrup
- 1 Tbsp water
- 1/4 tsp sea salt
Instructions
- Whisk together ingredients until completely incorporated.
Tiff’s BBQ Sauce
This recipe I created for making pulled jackfruit. It later made it’s way to the blog on my recipe for BBQ Portobello Steaks.
Tiff's BBQ Sauce
Ingredients
- 6 oz can tomato paste
- 1/4 cup molasses
- 1/4 cup 100% pure maple syrup
- 1/2 Tbsp Worcestershire sauce Ensure vegan! The Wizard's Brand and Wan Ja Shan both make some which is vegan as well as gluten-free
- 1/4 tsp liquid smoke
- 1/2 tsp ground mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne
- 1/2 tsp chili powder
- 1/2 tsp ground black pepper
- 1/4 tsp onion powder
- 1/4 tsp sea salt
- 2/3 cup water
Instructions
- Whisk together all ingredients until smooth.
Tofu Ricotta
If you’re gonna make a lasagna, you gotta have a ricotta! This is one of my two ricotta recipes. This one I’ve been making the longest and have it shared in my post for my Garden Lasagna with Eggplant Noodles.
Tofu Ricotta
Ingredients
- 1 block extra firm tofu drained and pressed
- 3 Tbsp olive oil
- 3 Tbsp Daiya Chive & Onion Cream Cheese Style Spread, or plain vegan cream cheese
- 1 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- 1 Tbsp dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
- 7 -10 (depending on size) basil leaves
Instructions
- Place all ingredients in the food processor and blend until completely combined. Can be used immediately, or place in fridge until ready to use. Sitting in the fridge will allow the ricotta to absorb more flavor.
Tofu Ricotta #2
This is my newest ricotta, which I created when making my Mushroom Stroganoff Lasagna. I had originally planned on making the same ricotta I make for my Garden Lasagna with Eggplant Noodles, but I didn’t have the right cream cheese, I did have fresh chives, and as I was making it I just kept tasting and adding slightly different amounts of things. My husband declared it my, “Best ricotta yet!”
Tofu Ricotta #2
Ingredients
- 1 block extra firm tofu drained and pressed
- 1/2 cup vegan cream cheese, or more to taste I used Daiya
- 1/2 cup olive oil
- 1 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- 1 Tbsp dried oregano
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 3 cloves garlic
- 1 1/2 Tbsp fresh chives chopped
- 12 leaves fresh basil
- 3 Tbsp vegan Parmesan (optional) I use the shredded kind by Follow Your Heart, or double your amount of nutritional yeast
Instructions
- Place all ingredients in the food processor and blend until completely combined. Can be used immediately, or place in fridge until ready to use. Sitting in the fridge will allow the ricotta to absorb more flavor.
Notes
Vegan Chive & Dill Tzaziki
I created this dressing for my recipe, Mini-Falafel and Diced Veggie Mediterranean Salad. It’s close to a traditional tzaziki, only with vegan yogurt and added chives.
Vegan Chive & Dill Tzaziki
Ingredients
- 1/2 cup plain/unsweetened almond yogurt or plain/unsweetened soy yogurt for nut-free
- 1/2 large cucumber peeled and deseeded
- 1/2 Tbsp lemon juice
- 1/2 Tbsp fresh dill
- 1/2 Tbsp fresh chives
- 3/4 tsp garlic minced
- 1/8 tsp sea salt or more to taste
- pinch ground black pepper or more to taste
Instructions
- Using either a food processor fitted with a grating attachment, or using a hand-held cheese grater, grate the cucumber.
- Transfer the grated cucumber to cheesecloth or a nut bag and squeeze out the excess moisture.
- Using a food processor fitted with the s-blade or using an immersion blender, blend the grated cucumber with all remaining ingredients.
Vegan Crème Fraîche
This recipe I shared with my Spicy Tomato Soup with Vegan Crème Fraîche, but this can also be used for many other recipes. I love crème fraîche on top of Fall flavored soups such as pumpkin or butternut squash. I’ve seen some put it on carrot soup or split pea.
Vegan Crème Fraîche
Ingredients
- 1/4 cup vegan sour cream I used Follow Your Heart
- 2 Tbsp vegan cream cheese I used Daiya
- 2 Tbsp unflavored/unsweetened cashew milk or non-dairy milk of choice
Instructions
- Whisk together all three ingredients until combined and creamy. I use a handheld electric mixer. Transfer to a squirt bottle or pastry bag with a fine tip to create a decorative presentation on foods.
Notes
Vegan Horseradish Cream Sauce
I made this recipe to go along with my Twice Baked Beet Potatoes, but it could go with so much more! Basically anything you’d normally use a horseradish cream sauce for. OH… right… we don’t eat those things… well how about a portobello steak and of course baked potatoes? Yum!
Vegan Horseradish Cream Sauce
Ingredients
- 1/2 cup vegan sour cream To keep things simple, I used Toffuti Better Than Sour Cream. For a soy-free and unprocessed choice, use my *Cashew Sour Cream
- 1/2 cup + 1 Tbsp prepared horseradish
- 1/4 cup non-dairy milk I used cashew for its creaminess
- 1 Tbsp fresh chives chopped
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Notes
Vegan Ranch Dressing
This one is actually not my recipe, but it is so good I didn’t even try to make my own. The first time I made it I was blown away because I believe it to be the best ranch I’ve ever had, and it’s vegan! I use this for my BLTA Salad with Ranch Dressing. I also like to use it for dipping my Nooch & Herb Baby Potatoes in! The ranch recipe I borrow from Love Wild Live Free.
Vegan Ranch Dressing
Ingredients
- 1 cup vegan mayonnaise
- 2 Tbsp almond milk or non-dairy milk of choice
- 1 Tbsp fresh dill chopped
- 1 Tbsp fresh parsley chopped
- 1 Tbsp fresh chives chopped
- 2 tsp apple cider vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Add all ingredients to a medium-sized mixing bowl and whisk until thoroughly combined.
Whipped Coconut Cream
For the longest time I kept buying premade coconut whipped topping because I didn’t know how to make this, and for some reason I thought it would be difficult. I was wrong! This is the easiest thing ever and it’s the only whipped cream I ever use anymore. You do have to make sure your coconut milk has been separated so you can take out the cream only from the can, but I just always keep a couple cans in my fridge. That way when I need it, it’s there and ready to go!
Whipped Coconut Cream
Ingredients
- 1 can full-fat coconut milk *refrigerated for at least 24 hours
- 1/4 tsp vanilla extract
- 1 Tbsp vegan powdered sugar or to taste
Instructions
- Open the can of coconut milk and scoop out the cream. The cream should be firm and separated from the coconut water.
- Add the coconut cream to a mixing bowl. Using an electric mixer, whip on high until fluffy and soft peaks form. *If the mixture seems too thick/clumpy, you can pour in a small bit of the coconut water. Now mix in your vanilla and powdered sugar. Top onto your favorite sweet treats and beverages!