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Sauces & Dips Recipes

Animal-friendly Aioli

Animal-friendly Aioli

This mayo is great with roast veggies, falafels, fritters, burgers, burritos, crisps, salads or on sandwiches. It can be used as a dip or a dressing. Put the garlic, soy milk, mustard, salt and pepper in a blender and blend for 20 seconds. You can also use a stick blender...
Mushroom Paté

Mushroom Paté

Sauté tempeh, onion, celery and garlic in oil over medium heat until tender. Add mushrooms and sauté for a further 5 minutes. Stir in remaining ingredients and cook over low heat until the liquid is absorbed. Allow to cool for about an hour. Place in a blender and process until...
Cashew Nut Gravy

Cashew Nut Gravy

Set aside 1 C of hot water. Put all the other ingredients into a blender and blend until smooth, about 5 minutes, then add remaining water. Pour into a pan and heat until thickened. Serve immediately.
“Cheese” Sauce

“Cheese” Sauce

Use as a sauce to accompany pasta such as lasagna or to dress green vegetables and/or potatoes. Lightly boil cauliflower (including leaves and stem). Transfer cauliflower, with approximately 1-2 C of cauliflower water, into blender. Add tahini, lemon juice, nutritional yeast, salt, olive oil, turmeric and mustrard to a blender....
Tahini Sauce

Tahini Sauce

This simple tahini sauce pairs perfectly with noodles, pasta, brown rice and steamed or roasted vegetables Add tahini, tamari, water, sugar, rice vinegar, chilli sauce, dijon mustard, salt and pepper to a blender and wiz together until smooth and creamy.
Cashew Nut Cream

Cashew Nut Cream

This cream can be used as a pizza topping, in baked dishes like casseroles, thinned into a salad dressing, or anywhere you may have added a savoury cream sauce. Strain the cashews, then add cashews and fresh water to a blender or food processer and blend until smooth. Then, add...
Mexican Hot Fudge Sauce

Mexican Hot Fudge Sauce

In a saucepan, heat the coconut cream until it starts to simmer. Remove from heat and add the agave or syrup, and pieces of dark chocolate. Stir until melted. Stir in the Kahlua, cinnamon and vanilla. Taste and adjust sweetness level to your liking. If not using right away, pour...
Mushroom Miso Gravy

Mushroom Miso Gravy

Heat 1 Tbsp oil in large saucepan over medium heat. Add onion and sauté 5-7 minutes, or until soft and translucent. Stir in carrots and celery and cook 7-10 minutes or until tender. Stir in potato and corn, and cook 5-7 minutes, or until most liquid has evaporated. Add garlic,...
Caramelised Onion Cranberry Sauce

Caramelised Onion Cranberry Sauce

Makes 2 cups Slow-cooked onions lend extra sweetness to a sauce made with dried cranberries. The sauce itself is less jelly-like than traditional cranberry sauces, but it still delivers that bright, tart taste.  Combine dried cranberries and wine in a glass measuring cup or other non-reactive container. Cover, and let...
Ginger Grape Chutney

Ginger Grape Chutney

Makes 3 cups Instead of cranberry sauce, try this zippy chutney that can be served warm or cold. Preheat oven to 190 degrees Celsius. Line a large baking sheet with parchment paper, and spray with cooking spray. Combine all ingredients in a medium bowl, and season with salt and pepper,...
Pomegranate Beetroot Compote

Pomegranate Beetroot Compote

Makes 1½ cups If you really want to make a splash, this vibrant compote will bring a touch of earthly sweetness to your holiday table. Bring shredded beetroot, pomegranate juice, and brown sugar to a boil in a small saucepan. Reduce heat to low, and simmer 20 minutes, or until...
Three Bean Hummus

Three Bean Hummus

Measure all the ingredients into a food processor. Pulse until smooth. Adjust flavour with salt and lemon juice. Empty into a bowl and refrigerate for 1 to 3 hours, covered. Drizzle over a little olive oil and sprinkle with smoked paprika. Serve with warmed pita.
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