Pizza Sauce Recipe

Wait, vegans can eat pizza?

Of course! With a simple substitution (there are many varieties of dairy free cheese) you can enjoy a warm crust, delicious sauce, and savory veggies.

Pizza sauce is surprisingly easy to make. The ratios of spices to tomato sauce is a matter of taste, but the classic Italian herbs used are what really bring it to life. For the sake of this recipes we'll use canned ingredients, but if you're feeling adventurous why not make your own with diced tomatoes in a food processor with a pinch of salt.

Vegan friendly pizza sauce


  • 1 large can of tomato sauce (15 oz)
  • 1 can of tomato paste (6 oz)
  • 1 pinch oregano
  • 1 pinch basil
  • 1 pinch garlic powder

In a large bowl, combine the tomato sauce and paste. Add the herbs, and mix.

Depending on how saucy you like your pizza , this recipe makes enough sauce for a few pies.

Refrigerate what is not used for later.


Vegan Indian Raita Cucumber Sauce

This Indian sauce known as Raita is cool as a cucumber, and another one of my favorites to make. It is the perfect accompaniment to a spicy Indian cuisine, on top of potato fries, or mixed with a curry.

Vegan Cucumber Mint Raita
"Raita for Thalassery biriyani" by Andrea Nguyen 

  • 12 oz. silken tofu or plain soy yogurt
  • 2 tbsp. lemon juice
  • 1 medium cucumber, diced into small chunks
  • ¼ cup fresh mint leaves
  • 2 tbsp. fresh cilantro
  • ½ tsp. ground cumin
  • ¼ tsp. salt

Start by blending the tofu or yogurt together with the cucumber into a food processor until smooth.

Slowly adds the other ingredients, and continue to blend.

Scrape into a serving bowl, cover, and chill.


Vegan Sriracha Sauce

If you've been paying attention recently, you're definitely down with Sriracha. The amazingly versatile, and simple sauce that goes with just about everything. If you're a fan of the heat, then you'll love this one. Thai in origin, the main start is the red chili pepper.

Here is a nice little recipe you can try to make your own vegan sriracha sauce.

Vegan Sriracha Sauce

  • 1/2 cup vinegar
  • 1 lb red chili peppers
  • 5-6 fresh Serrano chiles
  • 1 tbsp sea salt
  • 1 tbsp tamari soy sauce 
  • 1 tbsp raw agave
  • 4 cloves garlic

Prepare the peppers by washing and cleaning. Remove stems.

Chop the peppers, and add to a food processor.

Toss the vinegar, salt, soy sauce, agave, and garlic into the food processor along with the peppers.

Process the mix, leave chunky.

Move the whole mixture to a large jar or container, and seal with a coffee filter and rubber band.

To get the best result you should let it sit for a few days. You'll notice a little bubbling below the surface , that's when you know it is ready.

From here you can process the mixture down into a smoother form. Add water as needed.


Vegan Soy Sauce

Soy sauce is a distinctive flavor that can instantly add Asian inspiration to vegan dishes. It originated in China around the 2nd century BCE. Throughout time it spread into East Asia where it found popularity in cooking, as well as a condiment. Nowadays it is used the world over, enjoying a spot as one of the staples of a modern kitchen.

Here's an adaptation of Soy Sauce that is 100% vegan.

This works really well with any stir fry or vegan sushi you may make.

Vegan Soy Sauce

Vegan Soy Sauce
  • 4 teaspoons balsamic vinegar
  • 2 teaspoons dark molasses
  • 1/4 teaspoon ground ginger
  • 1 pinch white pepper
  • 1 pinch garlic powder
  • 1 1/2 cups veggie stock
  • pinch salt to taste

The preparation couldn't be easier.

Get you favorite saucepan to medium heat, then mix together the balsamic vinegar, molasses, vegetable stock, white pepper, ginger, garlic powder and salt.

At this point you're want to bring to a gentle boil, and reduced to about 1 cup. I've found this takes about 15 minutes.

Let cool to room temperature, and transfer to a bottle for use.


Vegan Adobo Sauce

I've looked high and low for a good adobo sauce recipe. It's surprisingly easy to enjoy this classic sauce.

Adobo (also known as Adobar) sauce is Spanish in origin, and commonly used as a slow cook marinade. Traditionally this is used as a meat marinate, but it is also a serving sauce and can be used for a number of different faux meat vegan dishes, and other sides. It is also surprisingly good for dipping bread.

Why not given this version of a classic a try?

Vegan Adobo Sauce

  • 1 T oil
  • 6 ancho chilies, finely chopped
  • 1 t thyme
  • 1 t paprika
  • 1 t oregano
  • 4 finely chopped garlic cloves
  • 2 cups vegetable stock
  • 2 t cornstarch mixed with 3 t of cold water
  • 2 t rice vinegar
  • 1/4 t salt
  • 1/4 t pepper


Heat the oil in a medium saucepan until hot.

Add the chilies, thyme, paprika, and oregano along with the garlic to the pan. Saute fora about 2 minutes.

Add the vegetable stock and bring to a boil.

Slowly stir in the cornstarch mixture to the stock, and stir for about 2-3 minutes. The sauce should start to thicken.

Finally, stir in the vinegar, salt & pepper.


Vegan Sweet Sauce for Spring Rolls

This is a delicious and sweet sauce that's perfect over veggie spring rolls.


Serving size : Enough for about 3 dozen spring rolls

  • 4 T. sugar
  • 1/4 c. soy sauce
  • 1 c. broth or water
  • 2 T. corn starch
  • 1/4 c. cold water
  • 1 clove garlic, crushed with 1/4 ts. salt

Combine sugar, soy sauce, and broth. Bring to a boil.

Add corn starch mixed smoothly with the cold water, and stir until the mixture thickens

Simmer, stirring for 1 minute. Stir in garlic.

Serve any temperature.

Recipe by Louise Williams via


Jamaican BBQ Sauce

This might surprise you, but Vegan's know how to BBQ! We can also make a mean BBQ sauce. Here's one of my favorite recipes :-)

Jamaican BBQ Sauce

1-1/2 cups cider vinegar
3 Tb vegetarian Worcestershire sauce
4 tsp lemon juice
2 tsp brown sugar
1 Tb prepared mustard
1 Tb liquid smoke
1 tsp garlic powder
1 tsp cayenne powder
3/4 tsp salt
1 cup ketchup
1/3 cup tomato puree

Combine all ingredients in a bowl. Mix well and use right away or refrigerate in a sealed quart jar.