Easy Homemade Vegan Sauces: Tofu Mayonnaise, Wild Garlic or Arugula Pesto, Fresh Tomato Chutney, Peanut Mustard Sauce
Ingredients
Tofu Mayonnaise
- 200g silken tofu
- 2 tbsp vegan yogurt
- 1 tbsp vinegar
- 4 tbsp oil
- 1 tsp garlic powder
- Pinch of sugar
- Salt and pepper
Wild Garlic or Arugula Pesto
- 1 bunch of wild garlic or a handful of arugula
- 1 tbsp sunflower seeds
- 70 ml olive oil
- 1 tbsp pine nuts
- Salt and pepper
Fresh Tomato Chutney
- 2 large ripe tomatoes, diced
- 1 small onion, diced
- 2 stalks of fresh coriander
- 1 tbsp olive oil
- 1 teaspoon cumin
- 1 clove of garlic
- Salt and pepper
- 1/3 teaspoon coconut blossom sugar
Peanut Mustard Sauce
- 1 1/2 tbsp water
- 2 tbsp mustard
- 1/2 tbsp lime juice
- 2 tbsp peanut cream
- 1/2 tbsp agave syrup
- 1 tbsp soy sauce
- 1 tbsp sesame
- Salt and pepper (white)
Preparation
For all 4 sauces, use a blender or hand blender to mix all the ingredients together on a light level until you achieve a creamy consistency.
Adjust the taste according to your preference. If you like it spicy or hot, you can add more spices.
Store each sauce in a closed glass container in the refrigerator for up to 3 days.