5 Vegan Sauce For Pasta

From spinach almond pesto to a creamy cashew sauce, here are my TOP 5 vegan sauce recipes.

Estimated reading time: 4 minutes

These vegan sauces are tasty, easy, gluten-free, and require a few basic pantry staples only. Do not restrict yourself by using them only for making pasta. From baked vegetables , sandwiches to tofu stir fry or casserole dishes, one can use these homemade sauces in various creative ways to elevate the dishes.

Being vegan does not mean a lack of choices. These healthy, homemade sauces will add a lot of variety and flavour to your everyday meal.

You can prepare a batch over the weekend ( they are truly meal-prep friendly ), store them in the refrigerator, and use them for the next few working days.

1. Pumpkin Sauce

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This creamy sauce is the best way to use the pumpkin puree. With a drizzle of olive oil and a dash of coconut milk the mundane pumpkin puree transforms into a bowl of fulfilling vegan deliciousness.

Ingredients: Pumpkin Puree, Onion, Garlic, Tomato Sauce, Coconut Milk, Vegetable Stock, Salt, Oregano

2. Spinach Almond Pesto

It is a protein-packed pasta sauce recipe. The almonds provide the nutty flavour, and the spinach leaves form the base of this pesto sauce. Spinach Almond Pesto is an excellent dipping sauce too.

To make a healthy vegan spinach corn sandwich or pesto pasta , this sauce is a perfect choice.

Ingredients

• ▢ 1 Cup spinach leaves
• ▢ ¼ Cup almonds
• ▢ 2 garlic cloves
• ▢ ¼ Cup extra virgin olive oil
• ▢ ½ teaspoon black pepper powder
• ▢ Salt to taste

Instructions

• Soak almonds overnight or in warm water to remove the skin. Dry roast the peeled almonds in a pan for 2 – 3 minutes.
• Blend in a food processor spinach leaves, toasted almonds, black pepper, salt, garlic, and extra virgin olive oil. Add nutritional yeast (optional) while blending. Do not make a smooth paste. A coarse texture pesto is the best.
• Use spinach almond pesto immediately or store it in the refrigerator covered.

Recipe Notes:

• Pesto turns black when exposed to air for a longer duration due to oxidation. While storing drizzle olive oil on top of the pesto to form a layer of oil.
• Do not blend the pesto sauce for too long in the food processor as it might turn bitter.

Nutrition

3. Tomato Sauce

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This is my easy, homemade tomato sauce recipe. It is quite a versatile sauce, spread a generous helping over the pizza base, pour over the pasta , minestrone soup , spaghetti , or dunk meatballs in it.

This simple, one-pot tomato sauce is always a hero in my kitchen.

Ingredients: Canned Tomato, Tomato Paste, Olive Oil, Garlic, Oregano, Salt, Basil

4. Cashew Sauce

This creamy cashew sauce is an excellent vegan alternative to dairy cream. It is thick, luscious, and super creamy. Packed with the power of cashew nuts and the flavour of garlic.

From tossing pasta, baking vegetables, to tucking it inside wraps and tortillas, or adding to salad dressings , this cashew sauce, is the answer to all your creamy woes.

Ingredients

• ▢ 1 Cup cashew nuts
• ▢ 2 Cup water
• ▢ ¼ Cup extra virgin olive oil
• ▢ 2 garlic cloves
• ▢ ½ teaspoon black peppercorns
• ▢ Salt to taste

Instructions

• Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add cashew and cook for 5 – 6 minutes. Turn off the heat. Transfer cashews to a colander and rinse with cold water.
• Blend together cashew, olive oil, garlic, salt, and pepper to a smooth paste.
• Creamy Cashew Sauce is ready to use. Store it in the refrigerator for 1 week in an airtight container.

Recipe Notes:

• Cashew Sauce has a smooth and creamy consistency. Use more olive oil if required to get the desired consistency.
• Avoid using water to grind the cashews. It reduces the shelf life of the sauce as it spoils very fast.

Nutrition

5. Indian Makhani Sauce

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Over the years the famous Indian makhani gravy has become the favorite of food lovers all over the World. The word ‘Makhani’ defines – rich, smooth, creamy, orange colour Indian sauce with a slightly sweet taste.

For a vegan makhani pasta , skip adding dairy cream to the sauce. Use coconut cream/cashew cream or almond milk for a creamy mouthfeel.

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Spinach Almond Pesto Recipe

Equipment

• Blender

Ingredients

• 1 Cup spinach leaves
• ¼ Cup almonds
• 2 garlic cloves
• ¼ Cup extra virgin olive oil
• ½ teaspoon black pepper powder
• Salt to taste

Instructions

• Soak almonds overnight or in warm water to remove the skin. Dry roast the peeled almonds in a pan for 2 - 3 minutes.
• Blend in a food processor spinach leaves, toasted almonds, black pepper, salt, garlic, and extra virgin olive oil. Add nutritional yeast (optional) while blending. Do not make a smooth paste. A coarse texture pesto is the best.
• Use spinach almond pesto immediately or store it in the refrigerator covered.

Notes

• Pesto turns black when exposed to air for a longer duration due to oxidation. While storing drizzle olive oil on top of the pesto to form a layer of oil.
• Do not blend the pesto sauce for too long in the food processor as it might turn bitter.

Nutrition

Vegan Cashew Sauce Recipe

Equipment

• Blender
• Saucepan

Ingredients

• 1 Cup cashew nuts
• 2 Cup water
• ¼ Cup extra virgin olive oil
• 2 garlic cloves
• ½ teaspoon black peppercorns
• Salt to taste

Instructions

• Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add cashew and cook for 5 - 6 minutes. Turn off the heat. Transfer cashews to a colander and rinse with cold water.
• Blend together cashew, olive oil, garlic, salt, and pepper to a smooth paste.
• Creamy Cashew Sauce is ready to use. Store it in the refrigerator for 1 week in an airtight container.

Notes

• Cashew Sauce has a smooth and creamy consistency. Use more olive oil if required to get the desired consistency.
• Avoid using water to grind the cashews. It reduces the shelf life of the sauce as it spoils very fast.

Nutrition

From Sad to SUPER here is an ultimate guide to make a good salad that you will actually appreciate and eat.

Estimated reading time: 7 minutes

• Dressing: The Soul of Your Salad
• Assembling Your Salad
• My Tried and True Tips

Let’s face it, we’ve all been there: a limp, uninspired salad that tastes dull and boring. A well-constructed salad is a symphony of textures, flavours, and nutrients that can stand proudly as the star of your plate.

With a few key principles, smart ingredients, and pro techniques, you can transform your boring salads into a sexy dish.

Here are my few key tips on how to make a good salad.

Beyond Iceberg: The Green Foundation:

While iceberg has its place, the world of greens is vast and exciting! Don’t limit yourself.

• Choose Wisely: Opt for crisp, vibrant greens and firm, unblemished vegetables. If your greens are wilting in the store, they’ll only get worse at home.
• Wash and Dry Thoroughly: Wet greens lead to soggy salads and diluted dressings. A salad spinner is your best friend here. If you don’t have one, lay greens on a clean kitchen towel and gently roll them to absorb excess moisture.

The Supporting Cast: Vegetables

This is where you bring in colour, crunch, and a wealth of nutrients. Think beyond the usual suspects. Roasting or grilling some vegetables adds a fantastic depth of flavour and sweetness that raw veggies can’t replicate.

The Protein Choices: Making it a Meal

To make your salad truly satisfying and filling, add a good source of protein.

The Fat Factor: Healthy and Flavourful

Don’t shy away from healthy fats – they add richness, satiety, and help your body absorb fat-soluble vitamins.

• Avocado: Creamy, delicious, and full of healthy fats.
• Nuts: Almonds, walnuts, pecans, pistachios. Toast them lightly for enhanced flavour.
• Seeds: Pumpkin seeds (pepitas), sunflower seeds, chia seeds, flax seeds.
• Cheese: Crumbled feta, goat cheese, blue cheese, shaved Parmesan, fresh mozzarella balls (bocconcini). Choose high-quality cheeses.

The X-Factor: Texture & Zing!

These are the elements that elevate your salad from good to gourmet.

• Croutons: Homemade are always superior to store-bought! Toss bread cubes with olive oil, salt, pepper, and herbs, then bake or pan-fry until golden.
• Fresh Herbs: A handful of fresh parsley, cilantro, mint, basil, or dill can completely transform the flavor profile. Don’t underestimate their power.
• Dried Fruit: Cranberries, cherries, apricots – adds a touch of sweetness.
• Something Pickled: Pickled red onions, jalapeños, or even capers add a wonderful tang and cut through richness.
• Sprouts: Alfalfa, clover, mung bean , or broccoli sprouts add a delicate crunch and extra nutrients.
• Microgreens like radish, mustard or watercress make a salad more nutritious.

Dressing: The Soul of Your Salad

Dressing binds the salad together. Ditch the store-bought bottles that are often loaded with sugar and unhealthy oils. Making your own dressing is incredibly easy and tastes infinitely better.

Here are my few tips related to salad dressing:

• Whisk Vigorously: Or shake in a jar until emulsified.
• Taste and Adjust: Always taste your dressing before adding it to the salad. Does it need more acid? More salt? A touch of sweetness?
• Dress Lightly: It’s better to add less and add more later. You don’t want to drown your beautiful ingredients.
• Dress Right Before Serving: Especially for delicate greens, to prevent sogginess.

Assembling Your Salad

Don’t just dump everything in a bowl! Thoughtful layering is the highlight of a good salad.

1. Greens First: Create a bed of your chosen greens.
2. Hardier Veggies: Add your chopped cucumbers, carrots, bell peppers, etc.
3. Proteins & Fats: Distribute your chicken, chickpeas, avocado, nuts, and cheese evenly.
4. Delicate Items & Garnish: Add cherry tomatoes, fresh herbs, croutons, or crispy onions last so they don’t get crushed.
5. Drizzle & Toss: Drizzle with dressing just before serving. Use tongs to gently toss, ensuring every ingredient gets a light coating.

My Tried and True Tips

• Prep Ahead: Wash and dry your greens, chop your harder vegetables, cook your proteins, and make your dressing in advance. Store components separately in airtight containers in the fridge. This makes assembly quick and easy.
• Mason Jar Salads : Practical, fun way to meal prep salads. When ready to eat, just shake and pour into a bowl. Perfect for packed lunches!
• Warm Components: Add a warm element like roasted pumpkin , grilled chicken, or warm grains (quinoa, farro) for a more substantial and comforting salad.
• Think Beyond the Bowl: Salads can be served on platters, in lettuce cups, or even as wraps.
• Theme Your Salad: Get inspired by global cuisines! A Mediterranean salad with feta, olives, and cucumber; an Asian-inspired salad with sesame dressing and mandarin oranges; a Mexican salad with black beans, corn, and avocado.
• Don’t Fear Leftovers: If you have leftover roasted vegetables, grains, or cooked protein, they are prime candidates for tomorrow’s salad.

Salad Recipes

• Avocado Salad
• Pineapple Salad
• Kale Apple Salad
• Herb Potato Salad
• Green Barley Salad
• Green Papaya Salad
• Greek Orzo Pasta Salad
• Korean Cucumber Salad

Get all my Salad Recipes here and you can watch the videos on Instagram .

My new cookbook, 40 Healthy Salad Recipes , is here! Packed with vegetarian, wholesome recipes, videos, and useful tips for making the best salads.

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