The right sauce or condiment can make or break a dish sometimes. Just imagine a citrus-infused Catalina Dressing over avocado slices, or tender grilled chicken breasts topped with a fiery tomato salsa. Yum! The best part is, they don’t often take a lot of time to make. Just toss a couple of ingredients into a blender or food processor and you have the perfect dressing, vinaigrette, sauce or pesto to elevate your supper. Bonus? Most of them are actually raw and vegan. (Don’t worry, in this case that still means delicious.)
17 no-cook sauces you can whip up in 15 minutes (or less)
Walnut ‘Bolognese’ Spaghetti SauceWalnuts as a meat substitute? Believe it! While the walnuts are blitzed in the blender with spices, you have the tough job of heating some store-bought pasta sauce on the stove. Combine the two and voila, a vegan and gluten-free pasta sauce is ready!
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Raw Vegan Red Pepper Basil Creamy Pine Nut PestoThis recipe starts out all traditional with pesto ingredients of pine nuts, basil and olive oil. But then it puts on its fancy pants with pink Himalayan sea salt, cayenne pepper and red pepper. Pair with pasta, use as a salad dressing or a dip for veggies.
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Raw Vegan Marinara SauceDon’t let the word “raw” put you off. This sauce is actually a delicious blend of Roma and sundried tomatoes, walnuts, herbs and spices that blogger Susanna serves over yellow squash fettucine (they really look like the real thing!). We’ll be happy eating it over a simple baked potato.
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Sweet Chili SauceOf course, you can buy this at the store. But why bother when this recipe takes just five ingredients and five minutes out of your busy schedule to make? Blogger and chef Teresa Cutter suggests adding it to tomato soup or chili con carne for added oomph.
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Raw Caramel SauceChew on this: This sauce is perfect as a dipper for apples and bananas, drizzled over ice cream or swirled into hot chocolate. The question is, why are you still reading this? Grab some macadamia nuts, Medjool dates and maple syrup and start working!
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Sugar-Free Coconut Chocolate Fudge SauceWe are actually afraid of trying out this recipe. Why? Because of this statement by recipe creator Kristy: “But be warned – you'll find yourself wanting to drizzle this over everything.” It’s deceptively easy to make with just three ingredients, so we’re pretty sure it goes down fairly easily as well.
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“Graham Cracker” Nut ButterAre you on the nut butter bandwagon yet? No?!?! Then we must change that. No Graham Cracker cookies were actually harmed in making this butter. But a clever combination of coconut flakes, nuts, ginger and nutmeg make it taste just like the real thing.
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Raw Turmeric SauceWe love how versatile this sauce is! Blogger Stanka says it can be used for veggie rolls, as a spread for pizza, as a dip or as pasta sauce. The fact that it’s chock-full of healthy ingredients like turmeric root, ginger, cayenne pepper, sunflower seeds and lemon is just a bonus.
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No Honey MustardBring your arm power for this one. Honey is swapped out for maple syrup in this quick dressing that has a base of Dijon mustard and vegan mayonnaise. Then just thin out with some fresh orange juice, grab a whisk and give it a good mix. Pairs well with greens and lettuce.
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Avocado SauceBlogger Layla originally created this recipe to pair with empanadas, but found that it worked like a charm with grilled meats and seafood, as a mayonnaise replacement or as a simple dipping sauce. Creamy and with a vibrant green hue, it’d be perfect for taco night!
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Catalina DressingWe recently discovered taco salad that was made with a bag of nacho chips and tossed with Catalina Dressing. So now we believe that you should always have this sweet yet tangy dressing on hand. You know, just in case another taco salad craving hits.
GET THE RECIPE HEREPhoto credit: A Family Feast
Raw Avocado Kale PestoHonestly, we’ll eat anything that has avocado on or in it. This recipe swaps out cheese for creamy avocado and traditional basil for nutritional powerhouse kale. The result is a vegan, raw pasta sauce that we would eat as is with a spoon.
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Coconut Coriander ChutneyThis sauce is generally served with dosa, idli (steamed rice cakes) or other South Indian snacks. It also makes a mean addition to a grilled cheese sandwich. Slather some on, add your cheese of choice and toast to perfection. PS – There’s no need for the tadka (tempering), but if you have the time, go for it.
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Harissa AioliPut the fire into your aioli with this Tunisian spice paste that’s redolent of chiles, garlic, cumin, coriander and caraway. Not only does it kick the flavour up a notch, but it turns the sauce a gorgeous, deep orange shade. Eggs Benedict will never be the same.
GET THE RECIPE HEREPhoto credit: Becky Lawton, Deli Cooks
Roasted Red Pepper Cheese SpreadDon’t worry, there’s no cooking involved. Jarred roasted red peppers come to the rescue here to create a knock-off version of Pimento Cheese, enriched with sharp cheddar and cream cheeses. Spread it on crackers, a sandwich or eat from the jar.
GET THE RECIPE HEREPhoto credit: Yankee Kitchen Ninja
Turmeric Tahini DressingNo blender or food processor required. Just mix together the ingredients in a bowl and you’re good to go. How can you not love that sunshine colour of the dressing? Just its good looks are motivation enough for us to put together a healthy salad for lunch this week.
GET THE RECIPE HEREPhoto credit: Keepin It Kind
Restaurant Style SalsaThe Super Bowl may be over, but there’s always a spot for a jar of homemade salsa in your fridge. After all, it serves as a great snack with chips, is a must for taco night and makes for a quick sauce for grilled chicken or fish. All it takes is five minutes in a blender!
GET THE RECIPE HEREPhoto credit: Damn Delicious