This top-notch creamy vegan sauce is perfect for everything. From pasta to snack dip, spread it on sandwiches, wraps, and arepas, add a topping for your artichokes, or even add salad dressing.
You can instantly decide the needed texture without changing the flavor profile of this plant-based veggie dip. For instance, we make it a little bit runnier when we use it as a dipping sauce in this artichokes with dipping sauce appetizer recipe.
We also use it as a quick and easy pasta basil sauce instead of the classic pesto sauce when we want something lighter.
This plant-based veggie dip works for any given pasta, homemade fried falafel, or tofu nuggets. Sometimes we use Lebanese hummus recipe and sometimes this Creamy Sauce. It's magical, and you can thicken it up or thin it to your liking by simply adding or taking some dairy-free plant milk, such as almond milk.
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💚 Why you will love it
This is our kind of sauce: versatile, creamy, all-purpose. I can rest assured that if I have some in the fridge, I can make lunch or dinner in minutes or turn any bland-flavored rice or salad into something full of flavor with a good punch and still delicate.
🧾 Ingredients
- Spring Onion: A mild, crisp bite elevates the sauce's freshness, and the green tops add a pop of color.
- Parsley: Infuses the sauce with earthy notes and adds a burst of green, balancing other more decadent flavors.
- Lemon Juice (or Lime Juice) is a natural acidifier that brightens the sauce and enhances its other flavors. When mixed with plant milk, it's your vegan buttermilk magic.
- Basil contributes aromatic sweetness and a touch of Italian flair. It's like the cool kid who makes everything better.
- Peanuts (or Cashews): Provides a creamy texture and nutty taste. Bonus points for healthy fats and protein!
- Olive Oil offers a silky mouthfeel and nuanced fruitiness. Its monounsaturated fats are a high-five for heart health.
- Plant Milk: Creates a velvety base and plays well with the acidity of the lemon juice. Think of it as the peacekeeper in this flavor fest.
- Salt and Black Pepper are the classic duo for seasoning. They enhance all the other ingredients like a hype team for your taste buds.
Make Sure you use fresh Basil and Parsley.
Optional: add a teaspoon of maple syrup to add a sweet note.
See quantities and complete instructions in the recipe card.
I hope this preparation sneaks into your Kick-Ass Easy Recipes Book! Let me know how it goes!
🔪 Instructions
This sauce takes only 5 minutes to make.
- To thin the sauce, add more plant milk. To thicken it, use less liquid or add more nuts.
- Adjust the consistency using more dairy-free milk if needed.
📖 Variations and substitutions
If you don't have shallots, add a teaspoon of adobo sauce.
Sweet notes can be added using a teaspoon of maple syrup.
You can replace the peanuts with a half-cup of peanut butter or tahini sauce.
A tablespoon of Nutritional yeast can be added if you want an extra cheese flavor.
Check out our healthy pasta salad sauce made with broccoli, peas, and just a few kitchen staples for a nut-free and oil-free version.
🥢 How to serve
This is the sauce we use for our artichokes with dipping sauce; we love it. Makes an excellent vegan side dish.
We also love using this vegan dipping sauce to make vegan arepas (one of our favorite comfort foods) and top our yellow lentil wraps. It takes them to the next level!
Last but not least, you can even use the sauce to dip tortilla chips or add it to chickpea burgers to elevate the flavors!
❓ FAQs
Yes, you can substitute with almonds or sunflower seeds for a different flavor profile.
Yes, you can replace nuts with tahini or sunflower seed butter.
To thin the sauce, add more plant milk. To thicken it, use less liquid or add more nuts.
🥡 Storage
You can use it immediately on hot pasta and serve it or refrigerate it for up to 3 days.
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⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
🎥 Video
📋 Recipe
Creamy Vegan Sauce
Equipment
Ingredients
- 2 tablespoons lemon fresh, juiced
- 1 shallot or green onion
- 2.5 ounces basil leaves fresh
- 1.5 ounces parsley fresh
- ¼ cup olive oil good quality extra virgin
- ¾ cup peanuts or cashews
- ½ cup almond milk unsweetened, any vegetable milk work
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Directions
- Add all of the ingredients into a small blender and process on high until the mix is nice and smooth (you can adjust the texture and how liquid it is, adding little amounts of water, starting with ¼ cup).
- Use or store. You can use it immediately on hot pasta and serve or give it any other use. You can refrigerate for up to 3 days.
Video
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Ann
Good looking stuff. I'll have to give it a whirl and report back. 🙂
Gus
Please do! We would love to hear how it turns out!
noelia
Demasiado buena esa receta! Mil gracias Gus... ????????????