Cashew homemade cheese sauce in a jar with nutritional yeast and raw cashews.

Vegan Mozzarella Sauce

What’s better than creamy mozzarella sauce? Vegan mozzarella sauce! It’s cheesy, smooth and spreadable on everything. use it to enhance the flavor of sandwiches, toast, pasta and flatbread pizza.

Using only 7 ingredients, to create a delicious flavor profile, this plant based mozzarella sauce is easy to make and takes less than 5 minutes – Making it the kind of kitchen staple you can have on hand every day of the week.

How To Make Vegan Mozzarella Sauce

Start the mozzarella sauce by soaking 1 cup of raw cashew nuts in boiling water. This will make the resulting sauce creamy and luscious. Steep in the water for 10 minutes then drain.

In a blender, combine the cashew nuts, nutritional yeast, onion powder, garlic powder, salt, water and the juice from 1 lemon. Blend on high for around 2 minutes until the sauce becomes silky smooth.

To get a silky smooth mozzarella sauce, soak the raw cashew nuts in boiling water for around 10 minutes.

Store the mozzarella sauce in the fridge for up to 5 days and slather on all and every edible thing. If you want to use it in a meal, try making the Vegan Meatball Sub recipe pictured above.

I hope you like the flavors of this mozzarella sauce. If you make this recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more cheese sauce ideas try this Nacho Cheese Sauce recipe.

Homemade plant based mozzarella creamy sauce in a mason jar.
Yield: 8 Servings

Mozzarella Cheese Sauce

Prep Time: 10 minutes
Additional Time: 2 minutes
Total Time: 12 minutes

Silky, creamy and luxurious, this vegan mozzarella sauce pairs great with pasta, subs, sandwiches and flat breads!

Ingredients

  • 1 Cup Raw Cashews
  • 2 Heaping Tablespoons Nutritional Yeast
  • 1/4 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup + 1/8 Cup Water
  • Juice of 1 Lemon

Instructions

HOW TO MAKE MOZZARELLA SAUCE

  1. Soak 1 cup of raw cashews in boiling water. Steep for 10 minutes and then drain.
  2. In a blender, combine all the ingredients and blend on high until a silky smooth sauce is made. This should take around 2 minutes.
  3. Store the mozzarella sauce for up to 5 days in the fridge!

Notes

To get a silky smooth mozzarella sauce, soak the raw cashew nuts in boiling water for around 10 minutes. This will make sure you get the creamiest texture possible.

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Nutrition Information

Yield

8

Serving Size

1/8 Batch

Amount Per Serving Calories 94Total Fat 7gSaturated Fat 1gCarbohydrates 5gProtein 3g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Vegan tzatziki in a bowl with a spoon, photographed with thyme, olives, and red onion.

Vegan Tzatziki

Vegan tzatziki can pull any Greek, Mediterranean or Middle Eastern meal together. It’s a creamy yogurt-based dip loaded with the fresh flavors of cucumber, lemon, garlic and dill.

It often acts as the perfect complement to hot dishes because of it’s cooling effect. In Indian cuisine its counterpart is raita – another creamy yogurt based dip.

How To Make Vegan Tzatziki Sauce

Some plant based tzatziki sauce has the tendency to be runny, flavorless and a little bland. Not this one! It all starts with a creamy base of vegan sour cream and lemon juice in a mixing bowl.

To make sure the sauce isn’t runny, put a small amount of the sour cream and lemon juice mixture in a small bowl and add guar gum. Stir until there are no clumps, then add into the larger mixing bowl. This will help give body to the sauce.

Next, comes the addition of cucumber, chopped garlic, salt and fresh speckles of dill to add a bite of herbaceous flavor!

Simply mix everything together and you’ll have a tasty sauce ready to slather onto anything in your kitchen.

Thicken up the tzatziki sauce with guar gum – a natural food additive that can thicken and bind a variety of foods.

The finished tzatziki sauce can be stored in the fridge for up to 5 days and is the perfect dip for tapas plates with julienned carrots, bell peppers, olives and pita bread. If you try this recipe, let me know! Leave a review below and tag #plantbaseddogguy in your social media posts.

Feeling inspired to make other Greek dishes? Try making this simple Vegan Green Feta Salad and this decadent Vegan Baklava recipe.

Vegan tzatziki in a bowl with a spoon, photographed with thyme, olives, and red onion.
Yield: 1.5 Cups

Greek Tzatziki Sauce

Prep Time: 15 minutes
Total Time: 15 minutes

How to make the creamiest vegan tzatziki sauce. This easy recipe is an explosion of authentic greek flavors, without the dairy.

Ingredients

  • 12 oz. Tofutti Better Than Sour Cream, Plain
  • 1 English Cucumber
  • 3 Garlic Cloves
  • 5 Sprigs Fresh Dill
  • 1/2 Teaspoon Salt
  • Juice of 1 Lemon
  • 1 Teaspoon Guar Gum

Instructions

HOW TO MAKE VEGAN TZATZIKI SAUCE

  1. Combine Better Than Sour Cream and lemon juice in a bowl.
  2. Take a small amount of the creamy mixture and place in a small bowl. Add guar gum and stir until there are no clumps. Add to the larger bowl when smooth.
  3. Peel and dice the cucumber. Add this to the cream mixture.
  4. Next, chop the garlic and add to the bowl.
  5. Finely chop the dill and mix into the cream mixture.
  6. The add the salt in and stir.
  7. In under 15 minutes you've made a delicious tzatziki sauce to spread on everything.

Notes

  • This tzatziki sauce can be stored in the fridge for up to 5 days.
  • Give it a quick stir to wake it up before eating

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Nutrition Information

Yield

12

Serving Size

3 Tablespoons

Amount Per Serving Calories 85Total Fat 5gSaturated Fat 2gSodium 160mgSugar 2gProtein 1g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Vegan nacho cheese sauce in white bowl with tortilla chips and garnished with green onions

Vegan Nacho Cheese

This homemade vegan nacho cheese recipe is gooey, spreadable and can go on so much more than just nachos. It’s so versatile I whip up a batch every week to put on sandwiches, roll into wraps and add to dips.

It’s the simplest recipe to follow and only takes 9 ingredients to make – 7 of which you probably already have on hand.

Put-On-Anything Vegan Cheese Sauce

Making the perfect vegan cheese sauce only takes 4 steps! So there’s no excuses for not trying this recipe for yourself.

Other vegan cheese sauce recipes use nuts or sweet potato for the base. In this recipe we’ll be using butternut squash, as it gives a rich deep flavor that can carry, but does not overwhelm the other ingredients.

Butternut squash is also a great option because it contains less fat than nuts and less carbs than sweet potatoes. Which only really means one thing: you’re allowed to eat more! Because believe me, this vegan nacho cheese sauce is highly addictive – you’ll want it on everything you eat.

vegan nacho cheese sauce in a bowl with tortilla chips
Few things are better than creamy vegan nacho cheese sauce.

To make this creamy vegan cheese sauce simply peel, cube and sauté the butternut squash until soft. Then add to a blender with all the other ingredients, mixing until smooth. It’s that effortless.

For an easy queso cheese sauce, mix equal parts salsa for a spicy twist.

If you’re having a major nacho craving, try this Loaded Vegan Nachos recipe to really hit the spot! You can also use the sauce to smother burritos, add to bean dips or top enchiladas. However you like it, make sure you share it in the comments section below.

Vegan nacho cheese sauce in white bowl with tortilla chips and garnished with green onions
Yield: 4 Cups

Nacho Cheese Sauce

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Creamy and flavorful, this homemade vegan nacho cheese sauce is perfect for nachos, tacos, burritos, enchiladas, dips and sandwiches.

Ingredients

  • 1 Medium Sized Butternut Squash
  • 6 Tablespoons Nutritional Yeast
  • 6 Tablespoons Extra Virgin Olive Oil
  • 4 Tablespoons Apple Cider Vinegar
  • 4 Tablespoons Soy Sauce
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Sea Salt
  • 2 Tablespoons Sriracha Sauce (less or more depending on spice level)
  • 1/2 Cup Coconut Milk

Instructions

PREPARE

  1. Prepare a medium sized pan with extra virgin olive oil and place on medium heat.
  2. Have a blender on hand to mix the ingredients together.

COOK

  1. Peel and roughly cube the butternut squash.
  2. Put a medium sized pan on the stove. Set to medium-high heat and add extra virgin olive oil.
  3. When the pan is hot, add the butternut squash and sauté until soft. As the squash is sizzling, season with salt and pepper.
  4. Once the butternut squash is soft, around 8 minutes, (you'll see char marks on the outside of the cubes), put in a blender.
  5. Add all the other ingredients into the blender.
  6. Blend until a smooth nacho cheese sauce develops.

SERVE

  1. Enjoy on everything!

Notes

To make an easy queso cheese sauce, mix equal parts salsa for a spicy twist!

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Nutrition Information

Serving Size

1/2 Cup

Amount Per Serving Calories 156Total Fat 12.5gSodium 328mgCarbohydrates 9gProtein 3.4g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

A bowl of vegan tomato marinara sauce on a wooden chopping board next to fresh ingredients

Marinara Sauce

When it comes to cooking, there are a few recipes everyone should have a go-to for. I’ve always felt that having an authentic marinara sauce in your back pocket is a must.

This San Marzano marinara sauce is a classic you’ll want to memorize, or at the very least, bookmark as a favorite. The ingredients are simple and the preparation is rustic – making it the perfect complement to flavorful Italian dishes.

The Only Marinara Sauce You’ll Ever Need

Good marinara sauce can take you beyond Italian cuisine, and can carry you into the territory of other dishes. This recipe is so versatile and easy to prepare, I find myself using it in a lot of my favorite recipes, including:

  • The sauce base for my Hearty Vegan Meatloaf recipe
  • A mellow tomato flavor in Shakshuka Sauce
  • An authentic red sauce for vegan pasta dishes
  • The perfect base for stews and soups like this Stewed Butter Beans dish

All you need is 8 ingredients to create this rich and hearty marinara sauce. What I love most about this easy marinara sauce recipe is that it’s a no-fuss recipe that can be adjusted to your taste preferences. Like things a little spicier? Turn up the heat. Want a richer tomato taste? Omit the addition of flavored stock. The options are endless.

How To Make Marinara Sauce

To cook the marinara sauce, place a large pot on the stove at medium heat. Pour enough extra virgin olive oil to cover the bottom of the pot and let it heat up. When hot, add the onions and cook until translucent. Next, add the fresh garlic and mix with the onions. Then add the San Marzano tomatoes and stir.

At this time, add the fresh basil, season with salt and pepper and mix everything together. Allow to stew for 15 minutes. You’ll notice the tomatoes will start to release a rich aroma as it begins to break down. To speed up the process, mash the tomatoes with a wooden spatula.

After the tomatoes have stewed, add the 16 oz. of flavored stock or water to the pot. Lower the heat to a low setting. This will give the sauce time to simmer and develop serious flavor. Stir occasionally for the next 25-30 so that the sauce does not burn or stick to the bottom of the pan.

When the sauce is finished, remove off the heat and use an emulsion hand blender to create a smooth marinara sauce. If you prefer a chunky and rustic sauce then skip this step altogether.

If you’re looking for authentic San Marzano Tomatoes look for “Pomodoro San Marzano Dell’Agro Sarnese Nocerino” on the label.

Make this versatile marinara sauce when you want to add authentic Italian flavors to any meal. Some of my favorites include Zucchini Parmigiana and this Meatball Sub Recipe.

If you recreate this recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

Artistic photo of a bowl of tomato marinara sauce with an onion and a wooden spoon on a wooden chopping board
Yield: 8 Cups

Easy Italian Marinara Sauce

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Follow my simple 8 Ingredient marinara sauce recipe for a delicious sauce served over pasta or as the base for a variety of soups and stews. This recipe is so versatile and effortless you'll come back to it time and time again!

Ingredients

  • 56 oz. / 2 Cans San Marzano Tomatoes
  • 1 Yellow Onion
  • 6 Cloves Garlic
  • 15 Fresh Basil Leaves
  • Extra Virgin Olive Oil
  • Salt & Pepper (To Taste)
  • 2 Teaspoons Better Than Bouillon No Chicken Base or other flavored base (optional) + 16 oz. Hot Water

Instructions

CHOP

  1. Evenly chop the yellow onion. As the final step of the recipe you can choose to blend with an immersion blender for a smoother sauce or leave chunky for a heartier marinara. Keep these options in mind when chopping the ingredients.
  2. Peel and then chop the fresh garlic cloves.
  3. Wash and then chop the fresh basil leaves.
  4. Place all ingredients on your chopping board so they're easy to get to during cooking.

PREPARE

  1. Open the 2 cans of San Marzano tomatoes and set aside.
  2. Boil 16 oz of water. If you are using Better Than Bouillon No Chicken Base, mix 2 teaspoons with the hot water and stir. If you are omitting the flavored stock then set aside 16 oz of hot water.

COOK

  1. Place a large pot on the stove at medium heat. Add enough extra virgin olive oil to cover the bottom of the pot.
  2. When heated, add the onions and cook until translucent
  3. Add the fresh garlic to the pot and mix with the onions, cooking for only 45 seconds to 1 minute.
  4. Add the San Marzano tomatoes to the pot and stir. At this time, add the fresh basil and season with salt and pepper and mix everything together. Allow to stew for 15 minutes. You'll notice the tomatoes will start to release a rich aroma as it begins to break down. To speed up the process, mash the tomatoes with a wooden spatula.
  5. After the tomatoes have stewed, add the 16 oz. of flavored stock or water to the pot. Lower the heat to a low setting. This will give the sauce time to simmer and develop serious flavor. Stir occasionally for the next 25-30 so that the sauce does not burn or stick to the bottom of the pan.
  6. When the sauce is finished, remove off the heat and use an emulsion hand blender to create a smooth marinara sauce. If you prefer a chunky and rustic sauce then skip this step altogether.

HOW TO USE

  1. Now that you have a batch or authentic marinara sauce, feel free to serve over pasta, use as a base for soups and stews, or my favorite, slather over vegan meatballs.
  2. Need recipe ideas? I use this marinara sauce in a few of my favorite recipes: Stewed Butter Beans, Hearty Vegan Meatloaf, Vegan Meatball Subs.

Notes

When cooled, store the marinara sauce in an air tight container. When stored in the fridge, use within 7 days. You can even freeze the sauce for several months. Simply thaw to use.

Nutrition Information

Yield

8

Serving Size

1 Cup

Amount Per Serving Calories 90Total Fat 1gSaturated Fat .1gSodium 268mgCarbohydrates 14gFiber 4gSugar 12gProtein 4g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.