Spark of Soy!

My favorite sauces and dressings!

Written by on in Condiments, Home cooking

In this article I will cover Ajoli, chili mayo and jalapeño lime mayo as well as Tahini sauce and peanut sauce, which are some of my favorite cold sauces to keep in a jar or squeze bottle in the fridge. Perfect for meal prep or just to keep around to spice up any boring lunch!

The base

Many of these sauces and dressings starts with a egg-free mayo base.

Here’s a simple vegan mayo recipe using aquafaba:

Vegan Mayo recipe
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Vegan Mayo recipe

Recipe by Em
Servings

4

servings
Prep time

10

minutes
Cooking timeminutes

Ingredients

  • 1/4 cup aquafaba (the liquid from a can of cooked chickpeas)

  • 1/4 teaspoon dijon mustard

  • 1/4 teaspoon sea salt

  • 1 1/2 teaspoons apple cider vinegar

  • Optional: pinch of sugar for sweetness

  • 3/4 to 1 cup sunflower oil

Directions

  • Start by measuring out all your ingredients to have them ready.
  • Blend the aquafaba: Pour the aquafaba, dijon mustard, sea salt, apple cider vinegar, and optional pinch of sugar into a tall container or bowl. Using an immersion blender (or a regular blender), blend on high speed until the mixture becomes frothy and slightly thickened.
  • Add the oil slowly: With the blender still running, slowly drizzle in the sunflower oil. Begin with just a few drops at a time to help emulsify the mixture. Once it starts to thicken, you can increase the speed at which you add the oil. The mixture should gradually turn into a creamy, thick mayo-like consistency.
  • Adjust consistency: If your mayo is too thin, add a bit more oil until you reach your desired thickness.
  • Taste and adjust: Once thickened, taste the mayo and adjust seasoning if needed (more salt, vinegar, or mustard depending on preference).
  • Store: Transfer to a jar or squeze bottle and store in the fridge for up to a week.

My favorite mayo works great without any aquafaba, and is even faster to make!

Vegan hamburger dressing

Check out our recipe for vegan hamburger dressing.

Also, if you havent yet, check out our hamburger guide, for everything vegan burgers!

Vegan Jalapeño Lime Mayo

Use any vegan mayonnaise as a base. Add lime, japanese (light) soy sauce and finely chopped jalapen̈os to make a creamy dip. Blend the jalapen̈os for a sauce that you can keep in a squeze bottle in you fridge and add to any meal! Replace the jalapen̈os with srirascha for a red chili variation!

Delicious Vegan Ajoli

Use the mayo of your liking and add fresh garlic, some lemon zest, a pinch of salt for a fresh ajoli!

Nutty sauces and condiments

Perfect Creamy Tahini Sauce

Every vegan cook needs to learn how to master tahini in their cooking!

Easy to make Peanutbutter soy sauce

This peanut butter sauce is a perfect addition to seitan and rice, works perfectly as a spicy dip, or can give an edge to any plain dish! Allergic? No problem! With our guide on tahini hacks you can easily replace the peanut butter with tahini!

Budget-friendly Pesto

Spark of Soy!

Though I do lave making a classic Pesto from basil, nuts and garlic, it’s not really a cheap condiment!

So I have been experimenting a lot and can recommend everyone to do the same!

Switch the nuts for seeds, I find sunflower seeds works the best, I toast them in a pan for a few minutes, then blend them with any leafy greens, like Spinnach and ruccola, a clove of garlic, salt and olive oil. If you have some nutritional yeast at home, it’s a great addition for b12 and that cheesy flavor!

Other pesto variations

Try different kinds of herbs

Mix in some pumpkin seeds

Try different types of leafy greens, you can even go out and gather some nettles!

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