30+ Vegan Sauces for Bowls, Noodles, Vegetables, & More

30+ vegan and dairy-free sauces for bowls, noodles, vegetables, and more. Includes a simple sauce formula, tips and tricks, and storage info.

Prep Time: 10

Total Time: 10

Course: Appetizers, Dips, Meal Prep Basics, Salsas, Sauces

Cuisine: Universal

Servings: people

1 cup raw cashews unsalted and unroasted
½ cup water
¼ cup dairy-free milk plain, unsweetened
1-2 chipotle peppers from a can of chipotles in adobo sauce I use 2 for bold spice; start with 1 if you prefer less heat, you can always add another after blending.
1 tablespoon lime juice
1 clove garlic
½ teaspoon smoked paprika
½ teaspoon maple syrup
½ teaspoon sea salt
⅛ teaspoon cayenne optional for more heat

Soften cashews if needed. If you don’t have a high-speed blender, soak in hot water for 30 minutes to 4 hours or boil them for 10 minutes. Drain and rinse before using.
In a blender, combine the 1 cup cashews, ½ cup water, ¼ cup dairy-free milk, 1-2 chipotle pepper, 1 tablespoon lime juice, 1 clove garlic, ½ teaspoon smoked paprika, ½ teaspoon maple syrup, ½ teaspoon sea salt, and ⅛ teaspoon cayenne (if using). For cayenne, start without it and blend first to test the heat level.
Blend on high until smooth and creamy, scraping down the sides of the blender as needed.
For dipping, keep the sauce thicker; for drizzling, thin it with additional water (1 tablespoon at a time). Taste and adjust flavors: More lime for tang, maple syrup for sweetness, cayenne for heat, or salt for balance.
Enjoy immediately, or store for later (see storage tips).

Soak Cashews: If using a high-speed blender, you can skip soaking the cashews. For standard blenders, soak them in hot water for 30 minutes or boil for 10 minutes for a smooth texture.
Rest Before Serving: Let the sauce sit for 10-15 minutes after blending to allow the flavors to meld.