Buzz
A great sauce doesn’t need to be packed with dairy. The beauty of plant-based ingredients lies in their versatility. Whether you’re vegan, avoiding dairy, or simply looking to try something new, experimenting with plant-driven sauces may introduce you to your next go-to dish. While you can purchase pre-made vegan sauces, crafting your own is easier than you think. Use these tips to create a mouthwatering sauce perfect for anything from pasta to cauliflower steaks (or even a classic steak).
Making your own plant-based sauce is about finding the right balance of elements; it’s not much different from making a traditional dairy-based sauce. While it’s certainly possible to blend a watery vegetable and season it with salt and spices (tomato sauce is a classic example), this type of sauce tends to separate into liquid and solids over time. For a smoother, emulsified result, you’ll need a liquid, a binder, and sometimes, a main flavor element.
I say 'sometimes' because either the binder or the liquid can also act as the main flavor. To master your saucy creation, you'll need a reliable blender. Any standard blender, food processor, or immersion blender will work. However, if you're planning to make blending a regular part of your cooking, consider investing in a higher-end model that can handle even the toughest vegetables.
Pick Your Liquid
While many sauces rely on milk, such as the classic béchamel, you have a variety of alternatives. You can swap in non-dairy milk, oil, vegetable broth or stock, pasta water, or even aquafaba. The liquid is key to achieving the consistency you desire. Keep in mind that fibrous plants may absorb water once blended, so it’s helpful to have a bit extra liquid on hand in case you need to adjust the sauce consistency later.
Pick Your Binder
The binder is where you can get creative. It’s usually your primary vegetable, or you might use a main vegetable with a supporting binder ingredient. Look for options that contain fiber, fat, or thickening properties. Vegan mayo has thickening agents like xanthan gum, a ripe avocado offers healthy fats, leeks provide pectin, and broccoli offers fiber. Beans, nuts, and seeds are excellent binders because they contain both emulsifying fibers and fats. These ingredients do require soaking for several hours or overnight to avoid a gritty texture. If you want to skip soaking, opt for canned beans or nut and seed butters instead.
Pick Your Main Flavor
The primary flavor of your sauce can range from simple, with just one vegetable or spice, to a more complex blend of ingredients. For a veggie-centric sauce, consider adding spinach, or a soft-cooked vegetable like broccoli, caramelized onions, roasted red peppers, or carrots. Nutritional yeast is a great option for a cheesy taste. For a 'ranch' flavor, mix equal parts minced garlic, chives, dill, onion powder, a sprinkle of mustard powder, and a pinch of MSG. If you're craving a smoky kick, you can add a marinated chipotle pepper right before blending.
Once you have your ingredients, you can opt for either a raw or cooked sauce. For tougher or more fibrous vegetables like broccoli, kale, celery, or potatoes, I recommend cooking them first to help them soften. This also ensures a smoother sauce if your blender isn’t the sharpest. Place the ingredients in a pot and simmer for 5-15 minutes until they soften. Save about a quarter of the liquid to adjust the texture later. Blend the mixture or use an immersion blender to purée, adjusting with the reserved liquid as needed.
Soft ingredients like soaked cashews or beans, and tender veggies like baby spinach or zucchini, are perfect for a raw sauce. Add them to a regular blender or use a stick blender in a tall container. Just like with the cooked version, set aside some liquid for later use. Start with the majority of the liquid to help the blender, followed by dry ingredients or spices, and top with the remaining ingredients. Purée the mixture and adjust the texture with the reserved liquid if necessary.
One of my favorite veggie-based sauces is made with soft-cooked broccoli, onions, garlic, and broth. The fibrous vegetables naturally emulsify after blending, so you don’t need any extra emulsifying fats (aside from a teaspoon of olive oil used to cook the onions). Try this combo, then experiment with other vegetables and bases to create your own signature sauce.
Start simple if you're new to plant-based sauces. You can take a familiar recipe and make small adjustments, like swapping cow’s milk for almond milk in a béchamel, or using oil or margarine instead of butter. Your 'veg-chamel' will have its own unique flavors, and it’s a great jumping-off point for further plant-based explorations.
Creamy Broccoli Sauce
Ingredients:
1 teaspoon olive oil
½ medium onion, roughly chopped
3 cloves garlic, crushed or chopped
2 cups broccoli florets
½ teaspoon salt
⅛ teaspoon baking soda
1-2 cups of broth
In a medium pot over medium-low heat, add olive oil, garlic, and onion. Sauté until the onion softens and begins to brown slightly. Add the broccoli, salt, baking soda, and one cup of broth. Cover and simmer for 10 minutes. Stir the mixture and check the broccoli’s tenderness. If needed, cover again and cook for another 5 minutes. The broccoli should be tender and easily break apart. Remove from heat and blend the mixture until smooth. If it’s too thick, add more broth to achieve your preferred consistency. This sauce is perfect over pasta or spread on potatoes.
