Learn how to make delicious homemade vegan sauces that tickle your taste buds and elevate your meals to the next level at home without a recipe and using ingredients you have on hand.
For already-made delicious vegan sauces, visit Vegan Sauces & Dressings.
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Introducing the FASSS method-a simple acronym that will serve as your blueprint for crafting delicious plant-based sauces.
I first heard this simple acronym from That Vegan Couple and ran with it! I began to experiment and make delicious sauces with staple ingredients I already had in the kitchen.
How to make any vegan sauce at home
FASSS stands for:
F - Healthy Fat
A - Acid
S - Sweet
S - Salt
S - Seasonings
Mixing and matching ingredients that fall into these categories allows you to create countless delicious, unique vegan sauces that suit your tastebuds.
Let's explore each element of the FASSS method and provide examples of sauces that fall under each category.
Enable your creativity and transform your culinary adventures with this simple acronym!
FASSS (Fat, Acid, Sweet, Salt, and Seasoning)
F - Healthy Fat
The first component of homemade vegan sauces is healthy fat, which adds richness and a smooth texture.
A prime example of healthy fat is creamy natural peanut butter. Peanut butter can create a luscious sauce base with its nutty flavor and velvety consistency.
Try blending it with garlic, ginger, and soy sauce for a mouthwatering Thai Peanut Sauce that pairs perfectly with noodles, stir-fries, or veggie bowls.
More wholesome fat options
- Avocado
- Tahini (sesame seed paste)
- Nuts (any variety like raw cashews)
- Seeds (any variety like sunflower)
- Cashew butter
- Peanut butter
- Coconut milk
- Almond butter
- Silken tofu
- Healthy oil or vegan mayo
A - Acidic Ingredients
Acidic ingredients bring brightness and tang to your sauces, balancing the flavors and adding depth.
Lemon or lime juice is a fantastic choice for adding a refreshing acidic kick like in Vegan Cilantro Lime Dressing.
Combine it with olive oil, minced herbs, and a touch of Dijon mustard for a zesty lemon vinaigrette. Drizzle it over salads, Sheet Pan Oven Roasted Vegetables, or use it as a marinade for tofu or tempeh.
More acidic flavor boosters
- Lime or lemon juice
- Apple cider vinegar
- Rice wine vinegar
- Red wine vinegar
- Balsamic vinegar
- White wine vinegar
- Orange juice
- Tomatoes
S - Sweetness
A touch of sweetness can round out the flavors in your vegan sauces and create a harmonious balance.
Maple syrup is a great example because it is a versatile sweetener that can enhance the taste of your plant-based sauces.
Create a delightful maple glaze by mixing maple syrup, balsamic vinegar, and a splash of tamari. Glaze it over roasted vegetables or grilled tofu for a hint of sweetness and caramelized goodness.
More flavorful, sweet additions
- Maple syrup
- Agave syrup
- Coconut sugar
- Molasses
- Mashed bananas
- Coconut nectar
- Brown rice syrup
- Applesauce
- Stevia (natural sweetener)
- Dates or date paste or date syrup
- Cashews have a slightly sweet flavor in addition to being a fat
S - Salty Ingredients
Salt is crucial in bringing out the flavors in your homemade vegan sauces, elevating them from ordinary to extraordinary.
Soy sauce, with its umami-rich profile, is a fantastic choice.
Combine soy sauce with garlic, ginger, and a dash of sesame oil for a savory and umami-packed stir-fry sauce. Use it to infuse your favorite vegetables, tofu, or tempeh with a mouthwatering flavor.
More salty suggestions
- Soy sauce
- Tamari (gluten-free soy sauce)
- Miso paste
- Sea salt
- Bragg Liquid Aminos
- Pickled vegetables (such as kimchi or sauerkraut)
- Liquid smoke
- Capers
- Pickle brine
- Kelp flakes
S - Seasonings
The final "S" in FASSS stands for seasonings, which allow you to personalize your sauces and make them uniquely yours.
Get creative with herbs, spices, and other seasonings that appeal to your taste buds.
For example, create a vibrant green goddess sauce by blending fresh herbs like basil, parsley, and chives with avocado, garlic, and apple cider vinegar.
More flavorful seasoning options
- Fresh herbs like parsley, mint, or cilantro
- Greens like spinach or kale
- Garlic powder or fresh garlic
- Onion powder
- Smoked paprika
- Turmeric
- Cumin
- Nutritional yeast
- Chili paste or harissa paste
- Chili powder
- Curry powder
- Herbes de Provence
- Homemade Italian seasoning
- Bijol Latin Seasoning Condiment
Do I have to add an ingredient from each category?
You do not need an ingredient from each category. For example, in my Roasted Garlic and Spinach Pesto, I do not add anything from the sweet category. However, keep in mind that each category adds its special flavor and texture to ensure the best sauce.
How much from each ingredient category should I add?
The beauty of this method is that it provides a flexible framework for creating plant-based sauces, allowing you to adjust the amounts based on your taste preferences.
While there are no strict rules on the exact quantities, here are some general guidelines for quantities to help you get started:
- Healthy Fat (F): Start with a tablespoon or two of the chosen healthy fat ingredients. This can vary depending on the thickness and richness you desire for your sauce.
- Acid (A): Add a squeeze of lemon juice or a tablespoon of another acidic ingredient. Adjust the amount based on how tangy you want the sauce to be. Start with a smaller quantity and taste as you go, adding more if needed.
- Sweet (S): Begin with a teaspoon of sweeteners like maple syrup or agave syrup. Taste the sauce and add more if you prefer a sweeter flavor. Remember, you can adjust the sweetness later, so start with a smaller amount and build up
- Salt (S): Begin with a pinch of salt or a splash of a salty ingredient like tamari. Taste the sauce and adjust the saltiness to your liking. Be mindful of the other ingredients in your dish, as they may also contribute to the overall saltiness.
- Seasonings (S): Start with a quarter to half a teaspoon of your chosen seasonings. Taste and adjust accordingly. Remember that seasonings can be strong, so it's better to start with less and add more gradually to achieve the desired flavor. If using fresh herbs or greens, start small, then add more as desired.
Tips for the best homemade vegan sauces
- The key is to experiment, taste as you go, and adjust the ingredients based on your preference.
- You can always add more of any ingredient to balance the flavors or achieve the desired consistency.
- You can also pick two ingredients from one category to achieve the desired taste.
- Enjoy the creative process of making delicious plant-based sauces tailored to your taste buds!
Takeaways
Now that you understand the FASSS method, the possibilities are endless!
Feel free to mix and match ingredients within each category to create your sensational plant-based sauces. Experiment with different flavors, textures, and intensity levels to find perfect combinations. With this method as your guide, you can confidently whip up tantalizing homemade vegan sauces that will take your plant-based meals to new heights.
Already-Made Sauce Recipes
Homemade Vegan Sauces (Easy + Fast)
Equipment
- Food Processor optional
- Nutribullet optional
- Vitamix blender optional
- Immersion Blender optional
Ingredients
Use what you have. Pick one or two from each category. See post for many more ideas.
- Healthy Fat (F): cashews, tahini, avocado, coconut milk, nuts/seeds, healthy oil
- Acid (A): lemon juice, lime juice, vinegar, tomatoes
- Sweet (S): maple syrup, agave, dates, coconut sugar
- Salt (S): sea salt, tamari, miso, soy sauce
- Seasonings (S): garlic, herbs, greens, onion powder, smoked paprika, spices
Instructions
- Pick your style. Decide if you want creamy, herby, nutty, or tangy.
- Layer ingredients. Start with the Fats and Acid first in your blender or bowl.
- Add sweetness and salt. Drop in your sweetener and salty element next.
- Season it. Add garlic, herbs, spices - your personality shows here.
- Blend or stir & adjust. Blend until smooth, then taste. Add more acid for brightness, fat for richness, sweet for balance, or salt for depth.
- Store. Keep in an airtight jar in the fridge ~5 days. Press plastic wrap on top or a film of oil to avoid browning.
Notes
- Fat (F): 1-2 tablespoon for creaminess.
- Acid (A): 1 tablespoon or a squeeze of lemon for brightness.
- Sweet (S): 1 teaspoon to balance flavors.
- Salt (S): A pinch or splash of tamari to deepen taste.
- Seasonings (S): ¼-½ teaspoon herbs or spices - add more as needed.
Regi Pearce says
I’m a sauce person through and through. I think they’re honestly what make plant-based meals pop! I think this is such a helpful post and proves you don’t need a mile-long list of ingredients to make something flavorful. Just a few simple swaps and bam, you’ve got creamy, tangy, or herby goodness in minutes.
Regi Pearce says
I loved making this post. Sauces are honestly my secret weapon in the kitchen. A good sauce can turn plain veggies, rice, or even leftover pasta into something magical. Let me know in the comments what you create, or if you already have a go-to “everything sauce” in your kitchen.