Sauces and Dips

sauceQuick Tomato Sauce
1 x tin of vegan tomato soup (avoid pepper and chilli ingredients)
2 tbsp lemon juice
1/2 tsp garlic powder

Stir all ingredients together. That’s it!

Pot of Gold GravyPot of Gold Gravy

1/2 cup stoneground wholewheat flour
1/2 cup savoury yeast flakes
1/2 cup rice bran oil
2-3 cups cold water
1/4 cup soy sauce

Heat a medium sized saucepan over medium-high heat and add to it the flour and yeast flakes. Stir them constantly until you can smell them cooking (dextronise them) and then pour in the oil. Stir and cook for 2 more minutes, then add in the cold water gradually. Stir vigorously, otherwise you’ll get lumpy gravy. Once your gravy has reached the desired thickness (less water for thick gravy and more for thin), continue to cook for two minutes and then remove saucepan from the heat. Stir in the soy sauce, and then serve hot. Delicious when poured over gluten steaks, baked potatoes and steamed broccoli.

Recipe gratefully shared from Joanne Stephaniak and Kathy Hecker’s ‘Ecological Cooking’ vegan cookbook, page 181.

Cashew Mayonnaisecashew mayo

1 cup  raw cashews
1/4 – 1/2 cup  water
1/4 tsp  garlic powder
1/2 tsp  onion powder
1/2 tsp  salt
2 1/2 tbsp lemon juice


Blend all ingredients until smooth. Add more water for a thinner mayonnaise and less for thicker. If mayonnaise is too thin, either add more raw cashews and re-blend until smooth, or cook in saucepan till thick. This mayonnaise will thicken on standing. Use in place of standard mayonnaise,  as a dip or ‘cheese’ sauce for steamed vegetables, or as a ‘tartar sauce’ alternative.

Find this recipe at


2 (15 ounce) cans chickpeas
2 tablespoons lemon juice
4 tablespoons tahini (sesame paste)
4 large garlic cloves
3/4 teaspoon salt
3 tablespoon olive oil
2 teaspoon ground cumin
and enough water to make the hummus smooth

Blend all ingredients until smooth. Add water gradually once combined to reach desired consistency. Serve as a dip or spread.

14-nacho-plateSoy mayonnaise
1 cup soy milk
1 cup rice bran oil (or vegetable oil)
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
2 tbsp lemon juice
Optional: 2 heaped tsp dried dill (or 2 tbsp fresh chopped dill)

Pour soy milk into blender and blend on high speed. While blending, pour the oil in very slowly. Once this is done turn off the blender and add in the remaining ingredients, and blend well. The mayonnaise will thicken on standing and can be kept for up to a week in the fridge. This is so yummy on the garden salad or can be added as ‘sour cream’ to nachos (without the dill).



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