sauces & sides

Sauces and sides are what make a meal, and you'll be surprised by how many divine recipes there are to add that little bit of extra to your dinners! Here are some easy recipes that vegans all over the world have created for their favourite sauces and sides. Enjoy!

lemon tahini sauce

You will need: 1/2 Cup Tahini, 1/2 Lemon, A Pinch of Garlic Powder, A Dash of Onion Powder, 1/2 Cup Water & A Squeeze of Maple Syrup (Optional)

Method: Throw all of your ingredients in a blender and hit go! Use 1/2 cup water if you want a thicker dipping sauce, and a little more if you are making a salad dressing. Add 1 Tbsp maple syrup if you want to make my maple, tahini dressing.

Storage: Makes about 1 cup. Serve immediately and store leftovers in an airtight container in the fridge for 1-2 days. I typically half the recipe if making salad dressing. 

vegan homemade lemon curd

You will need: 2 Lemons, 1/2 Cup White Sugar, 1 Tbsp Cornflour, 1/2 Cup Plant Milk & A Tiny Dash of Tumeric

Method: Grate one lemon to create a small amount of zest. Add the sugar and cornflour to a pan and gently whisk together. Add in the lemon zest, plant milk, tumeric and squeeze in the juice of both of the lemons. Whisk vigorously over a medium-high heat until the lemon curd thickens. This will take about 5 minutes. Pour the lemon curd into a jar and allow it to thicken while it cools before putting the lid on. Serve with in sandwiches or on ice cream and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 5 days

easy pesto sauce

You will need: 3 Kale Stems, 2 oz Fresh Basil, 3 oz Spinach, 5 Tsp Lemon Juice, 2 Tbsp Nutritional Yeast, 5 Cloves Garlic, 6 Tbsp Oil, A Pinch of Salt & 1/2 Can Garbanzo Beans

Method: Add all of the ingredients to a blender. Blend until there are no lumps and it's a nice creamy texture. Serve with your favourite pasta and enjoy!

Storage: This recipe is best enjoyed immediately but can be stored in the fridge in an airtight container for up to 5 days

peanut sauce

You will need: 20g Peanut Butter, 1 Tsp Soy Sauce, 1 Tsp Apple Cider Vinegar, A Pinch of Powdered Ginger & 2 Tsp Water

Method: Add all of the ingredients to a bowl. Mix until well combined and smooth. Serve with your favourite meal and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 3 days

chinese salt & pepper chips

You will need: 300g Chips, 1 1/2 Tsp Sunflower Oil, 1 White Onion, 1 Red Chilli, 1 Green Chilli, 2 Tsp Chinese 5 Spice, 1 Tsp Sea Salt Flakes, 3/4 Crushed Black Pepper & 1 Spring Onion

Method: Cook the chips according to packet instructions. Dice the onion finely, then de-seed and finely chop both chillis. In a pan on medium heat, add the oil, onion and chillies. Cook for 2-3 mins or until translucent. Add the salt & Chinese 5 spice and mix well. After 2 minutes, add your cooked chips & black pepper & spring onions. Mix well. Serve hot and enjoy!

Storage: This recipe is best enjoyed immediately

red pepper dip

You will need: 5 Red Bell Peppers, 3 Tsp Sugar, 1 1/1 Tsp Salt, Juice of 2 Lemons, 1 Tbsp Cumin Seeds, 2 Tsp Red Chilli Powder & 2 Tbsp Tap Water

Method: Slice and de-seed the red peppers before adding them to a blender. Add the rest of the ingredients and bkend unti smooth. Serve with pasta or your favourite dipping foods and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 1 week

zucchini fritters

You will need: 4 Zucchinis, Shredded, 1 White Onion, Chopped, 1/2 Cup Nutritional Yeast, 1 Cup Flour, 3 Tsp Baking Powder, 2 Tbsp Garlic Powder, A Sprinkle of Salt and Pepper & A Dash of Oil

Method: Grate all of the zucchini into a large colander. Let it sit in your sink for about 10 minutes to drain. Press down on the zucchini to remove as much of the excess water as you can. Transfer the zucchini to a bowl and add in the rest of the ingredients (except for the oil). Stir well until everything is incorporated in the bowl. The "batter" will be slightly wet. Heat 1 inch of oil in a large frying pan over medium heat. Add a spoonful of the zucchini batter to the pan and flatten it down to a thin circle about 3 inches in diameter. Try to fit as many fritters into your pan as you can, but don't let them touch each other. Fry for 3-4 minutes or until the edges begin to brown. Flip and fry the other side for another 2-3 minutes or until it's golden brown. Remove from the oil and transfer to a drying rack (you can also place them in the oven on the lowest temperature possible so that they stay warm). Repeat until the batter is all used up. Serve with your favourite dip and enjoy!

Storage: This recipe is best enjoyed immediately

cashew ricotta

You will need: 150g Cashews, 1 Tbsp Nutritional Yeast, 1 Tbsp Lemon Juice, 1/2 Tsp Garlic Powder, A Pinch of Salt & 100ml Water

Method: Soak the cashews in boiling water for 30 minutes so they soften. Drain and rinse the cashews before adding them to a blender. Add the rest of the ingredients then blend until smooth. Serve with some breadsticks and veggies and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 1 week

healthy alfredo sauce

You will need: 2 Tbsp Vegan Butter, 3 Cloves Garlic, Minced, 3/4 Cup Vegan Greek Yoghurt, 1/2 Cup Grated Vegan Parmesan, 1/4 Cup Unsweetened Plant Milk, 1/4 Cup Water & A Pinch of Salt and Pepper

Method: Heat a skillet over medium heat. Once hot, add the butter then slightly reduce heat. Sauté the garlic until fragrant, around 30-60 seconds. Remove from the heat and set aside. In a blender, add the vegan butter and garlic, yogurt, plantmilk, vegan parmesan, salt, and pepper. Blend until smooth, adding the water as needed to thin. Mix into cooked pasta and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 3 week

garlic & lemon green beans

You will need: 1 Pack Green Beans, A Dash of Garlic Puree, 1 Tsp Lemon Juice & 1 Tsp Vegan Butter

Method: Melt the butter in a pan on medium heat. Add the garlic and stir in with the butter then add the lemon juice and turn the heat down. Add the green beans, first stir to allow them to coat with the butter mix then spread them evenly over the pan then allow to roast for 3-5 minutes. Drizzle any leftover garlic butter over the beans and enjoy!

Storage: This recipe is best enjoyed straight away

sweet apple sauce

You will need: 2 Apples, Cored and Chopped, 1 Tbso Maple Syrup & A Sprinkle of Date Sugar

Method: . Put all of the ingredients in a bowl and microwave at high power for 3 to 4 minutes, depending on the strength of your oven. The apple should come out soft, and most of the water should have boiled off. If this is not the case, return them to the microwave for another minute. Mix well then add to your favourite dessert and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 1 week

smashed brussel sprouts

You will need:  2 Cups Brussel Sprouts, 1 1/2 Tsp Paprika, A Sprinkle of Salt and Pepper, 2 1/2 Tbsp Violife Vegan Parmesan Cheese & 1 Tbsp Red Pepper Flakes

Method: Preheat your oven to 425 degrees and line a baking tray with parchment paper. Use a non-stick spray on the pan (I used avocado oil). Boil a pot of water and add in brussels sprouts. Cook until just fork tender, should be no more than a few minutes. Make sure not to overcook them. Drain your brussels sprouts then arrange on your baking tray. Use a fork to gently smash the sprouts - don't fully smash them or they will come apart. Add a generous amount of paprika to each sprout, then sprinkle the crushed red pepper flakes on top with sea salt and pepper. Grate the violife parmesan on next. Bake for 20 minutes, then serve and enjoy!!

Storage: This recipe can be stored in the fridge in an airtight container for up to 5 days

creamy spinach dip

You will need: 2/3 Cup Vegan Cream Cheese, 3 Tbsp Plant Milk, 5 Cups Cooked Baby Spinach, 1/2 Onion, Caramelised, 1/2 Cube Vegetable Stock, 1/2 Tsp Garlic Powder, 1 Tbsp Fresh Chives, Chopped & A Sprinkle of Salt and Pepper

Method: . Blend the vegan cream cheese, plant milk, carmelised onions, vegetable stock  and half the cooked spinach until smooth. Mix in remaining cooked spinach, chives, garlic power, salt and pepper until combined. Serve with your favourite snacks and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 1 week

pumpkin spread

You will need: 100g Organic Soy Beans (Soaked Overnight), 10g Pumpkin Seed Oil, 10g Pumpkin Seeds, 2 Cloves Garlic, 1 Onion, 1 Carrot, 1 Parsnip, 1 Tbsp White Wine Vinegar, 1 Tbsp Nutritional Year & A Sprinkle of Salt and Pepper

Method: Soak the soy beans in 300g water overnight. In a food processor, blend the soybeans, pumpkin seed oil, pumpkin seeds, garlic, onion, carrot and parsnip. Whisk until smooth, then combine the white wine vinegar, nutritional yeast and season with salt and pepper. Spread and enjoy!

Storage: This recipe can be stored in the fridge in an airtight container for up to 5 days

avocado sauce

You will need: 1 Avocado, 1 Cup Parsley, A Sprinkle of Cumin, A Pinch of Salt, The Juice of 1/2 a Lemon & 2 Cloves of Garlic

Method: Add all of the ingredients to a blender and blend until smooth. The riper the avocados are, the more creamy the sauce will be. Add to pasta or other dishes and enjoy!

Storage: This sauce can be stored in the fridge in an airtight container for up to 1 week

cauliflower cheese

You will need: 1/2 Cauliflower 250ml Plant Milk, 2 Tbsp Flour, 25g Vegan Butter, 1 Tbsp Nutritional Yeast & A Handful of Grated Vegan Cheese (I used Violife Grated)

Method: Wash the cauliflower and cut into florets. Place into a pan filled with water and boil until soft. Meanwhile, Add the plant milk, flour, vegan butter and nutritional yeast to a saucepan on a medium heat. Whisk the ingredients together until the butter melts. Continue whisking and after a few minutes the sauce should thicken from the flour. Once there are no lumps left, add in half of the vegan cheese and quickly whisk until melted. Once the cauliflower is soft, drain and add to an oven safe dish. Pour the cheese sauce over the top of the cauliflower and mix well. Sprinkle a small handful of vegan cheese over the top. Pop the cauliflower cheese in the oven for 15 minutes on 180° then serve and enjoy!

Storage: This recipe is best enjoyed straight away but can be stored in the fridge in an airtight container for up to 2 days

ultimate beetroot houmous

You will need:  1 Can Chickpeas, 1 Small Beetroot, Drained (Save the Aquafaba), 1 Tbsp Tahini, 1 Tbsp Olive Oil, 1 Clove Garlic, Juice of 1/2 a Lemon, 1/2 Tsp Sea Salt, 1/2 Tsp Cumin & A Sprinkle of Black Pepper

Method: Peel and chop the beetroot before boiling until soft. Add all of the ingredients expect for the aquafaba to a blender. Blend everything until it becomes smooth. If the hummus is too thick, stream in reserved aquafaba until desired consistency is reached. Scoop into a bowl, serve with some veggies or falafels and enjoy!

Storage: This houmous can be stored in the fridge in an airtight container for up to 1 week

garlic pesto

You will need: 100g Wild Garlic (or 2 Cloves of Regular Garlic), 1 tbsp Vegan Butter, 2 tbsp Olive Oil, A Handful of Pine Nuts (or sunflower seeds for allergy sufferers), 1 Tbsp Lemon Juice, A Pinch of Salt and Pepper, 25g of Fresh Basil & 3 Tbsp Cold Water (Pasta Water is great too!)

Method: In a blender, mix the remaining ingredients (apart from the pine nuts) until a pesto-like consistency is achieved. Add the  water to the pesto to get a more saucy texture. Serve with some pasta, add some sundried-tomatoes, sprinkle on the pine nuts and enjoy!

Storage: This pesto can be stored in the fridge for up to 3 days of kept in an airtight container

carrot fries

You will need: 4 Large Carrots, Garlic Powder, Chilli Powder, Paprika, Oil & Cornflour

Method: Peel the carrots before chopping the ends off and then into chip shapes. Place them in a bowl before adding the spices in relation to what you like. Add enough cornflour to the bowl to lightly coat each of the carrot fries. Mix the carrots, spices and cornflour until each carrot piece is covered. Place on a baking tray as sprinkle some oil over the carrots. Pop them in the oven for 40 minutes on 180°. Allow them to cool before sending with salt & pepper and serve them with some vegan Mayo on the side of your favourite meal!

Storage: These carrot fries are enjoyed best straight away but you can store them in an airtight container in the fridge for up to 4 days before cooking them.

vegan cheese sauce

You will need: 250ml Plant Milk, 2 Tbsp Flour, 25g Vegan Butter, 1 Tbsp Nutritional Yeast & A Handful of Grated Vegan Cheese (I used Violife Grated)

Method: Add all of the ingredients except for the vegan cheese to a saucepan on a medium heat. Whisk the ingredients together until the butter melts. Continue whisking and after a few minutes the sauce should thicken from the flour. Once there are no lumps left, add in the vegan cheese and quickly whisk until melted. Take off the heat, add to cauliflower or macaroni pasta and enjoy!

Storage: This recipe is best enjoyed straight away but can be stored in the fridge in an airtight container for up to 2 days