Delicious Vegan Dipping Sauce Recipes For Your Kids

Delicious Vegan Dipping Sauce Recipes For Your Kids

We are vegan and always look for healthy homemade vegan dipping sauce recipes. So, I decided to write a blog with my favourite ones, which we use regularly.

1. Aioli Vegan Dipping Sauce Recipe

This creamy, garlicky aioli vegan dipping sauce is excellent for fresh or roasted vegetables. You can also use this aioli dipping sauce as a spread for burgers and sandwiches.

Prep time: 2 minutes | Cook time: 0 minutes | Total time: 2 minutes | Servings: 1½ cups

Ingredients

• Raw cashews: 1 cup (if using soaked cashews, see notes)
• Water: ¾ cup
• Garlic: 2–4 cloves
• Dijon mustard: 2 teaspoons
• Lemon juice: ½, freshly squeezed
• Himalayan salt: ½ teaspoon or to taste

Method

1. Place the cashews, water, garlic, dijon, and juice of a lemon in a blender and blend until creamy, about 45 seconds. Taste for flavour. Add any additional spicing to make the aioli to your tastes.
2. Serve the vegan aioli dipping sauce at room temperature.
3. You can store the vegan aioli dipping sauce leftovers in an airtight container in the refrigerator for up to a week.

 Recipe Notes

• Adjust the garlic to your taste. For a mild garlic flavour, 2 will do.
• To make this completely raw, use ¾ – 1 teaspoon mustard powder instead of Dijon.
• For a thinner aioli dipping sauce, you can add extra water until your aioli dipping sauce has a perfect consistency.
• You can omit the Dijon mustard if you don't like it.
• Here, I used the NutriBullet, which compiles the cashew nuts into pure creaminess. You can keep your aioli in the blender cup and store any aioli dipping sauce leftovers in the fridge.
• Soaking cashews: If you prefer soaking the cashews, 2 hours before preparing the aioli, place the cashews in a glass measuring cup filled with water, covering about 1 inch. Let them sit for ~2 hours. Place cashews in near-boiling water for 15-20 minutes for a quick soak. Drain and rinse them well before blending. Use ⅔ cup of water instead of ¾ cup, as the cashews will have plumped up, and you may not need as much. Add more water to your aioli dipping sauce, 1 tablespoon at a time, as needed to thin.
• There are benefits to soaking your cashews, although I am sometimes lazy about it. It does help remove certain enzymes that may inhibit vitamin and mineral absorption and help with digestion.

2. Vegan Cocktail Dipping Sauce Recipe

Given that it contains horseradish, sweet ketchup, lemon juice, hot sauce, and a dash of Worcestershire sauce, the best name for this sauce might be vegan cocktail dipping sauce. A remarkable mixture of components.

Prep time: 6-8 minutes | Cook time: 0 minutes | Total time: 6-8 minutes | Servings: 4

 Ingredients

• Vegan ketchup: 1 cup
• Vegan horseradish: 3 tablespoons
• Worcestershire sauce: 1 tablespoon
• Lemon juice: 1 teaspoon, freshly squeezed

Method

1. Add all the vegan cocktail dipping sauce ingredients to a small mixing bowl and mix well.
2. Place in the fridge for about ½ hour to chill.

 Recipe Notes

• Annie's makes a good Worcestershire sauce, but Kroger's brand is vegan.

3. Homemade Vegan Marinara Dipping Sauce Recipe

This homemade vegan marinara dipping sauce is an easy-to-make tomato sauce perfect for a topping on your favourite spaghetti or in any recipe for jarred pasta sauce, and it takes less than 30 minutes!

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 3 cups

Ingredients

• Olive oil: 1 tablespoon (or water: 3 tablespoons)
• Garlic: 3 cloves, minced
• Tomatoes: 1- can (28 oz) (crushed or whole)
• Basil: 3 tablespoons chopped
• Oregano: 1 heaping teaspoon
• Red pepper flakes: 1 pinch (optional)
• Sea salt: ½ teaspoon or to taste
• Black pepper: ½ teaspoon or to taste

 Method

1. Add oil or water to a medium saucepan, and sauté the garlic for 1 minute.
2. Add the tomatoes, basil, oregano, optional red pepper flakes, salt and pepper, and bring to a gentle simmer.
3. Reduce the heat and simmer the vegan marinara dipping sauce mixture for 15–40 minutes, stirring occasionally.

 Recipe Notes 

• Use whole peeled tomatoes to break them up as you cook for a chunky marinara sauce.

4. Healthy Vegan Plum Sauce Recipe

This dipping sauce is a healthy vegan plum sauce without added sugar and is ideal for serving with vegan palm heart calamari.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 3 cups

 Ingredients

• Plums: 6 medium
• Garlic: 2 cloves minced
• Red onion: ¼ cup, finely chopped
• Ginger: 1 tablespoon, freshly grated
• Tamari: 2 tablespoons
• Chilli flakes: 1 teaspoon (optional)
• Maple syrup as needed (optional)

 Method

1. Halve the plums and remove the pits. Cut each half into about 6 chunks.
2. Add plums, garlic, onion, ginger, tamari and chilli flakes to a medium saucepan and bring to a simmer uncovered, stirring occasionally.
3. Bring the plum dipping sauce to a low simmer and stir regularly to keep it from burning the bottom. Continue for 30 minutes until the plums have broken down and the sauce thickens.
4. Mix with an immersion blender or allow it to cool and place in your food processor or high-speed blender, and pulse or blend the vegan plum sauce until the mixture is smooth.
5. If you use maple syrup, add a little at a time and continue blending until you reach the desired sweetness.
6. Pour the vegan plum dipping sauce into jars and keep it in the fridge for a week, or freeze it for future use.

Recipe Notes

• The vegan plum sauce will thicken as it cools.

5. Vegan Mayonnaise – Dairy, Egg And Nut-Free

This vegan, dairy, egg and nut-free vegan mayonnaise recipe uses 4 simple ingredients and is ready in 5-6 minutes! It is a quick, homemade, and super tasty vegan mayo, perfect for sandwiches, sauces, dips or aioli.

Prep time: 5-6 minutes | Cook time: 0 minutes | Total time: 5-6 minutes | Servings: 2 cups

 Ingredients

• Soy milk: ½ cup at room temperature (unsweetened, unflavored)
• Vegetable oil: 1 cup at room temperature (neutral flavour, e.g. canola or sunflower)
• White vinegar
• Salt: ¾ teaspoon

 Method

1. Place all ingredients (½ cup soy milk, 1 cup vegetable oil, 2 teaspoons of white vinegar and ¾ teaspoon salt) in a wide-mouth glass jar (wide enough to fit your immersion blender).
2. Using the immersion blender, blend the vegan mayo mixture continuously for about a minute until the mayonnaise thickens fully and becomes the perfect consistency.
3. Moving the immersion blender up and down slightly while mixing, but keep it fully submerged.

  Recipe Notes

• You can serve it immediately, but the vegan mayo tastes best after chilling it in the fridge for 30-60 minutes.
• Refrigerate in an airtight glass container for 2-3 weeks.

6. Homemade Vegan Sriracha Mayonnaise Recipe

Spice up your life with this delicious and incredibly easy recipe for this homemade vegan sriracha mayonnaise. Creates the perfect spicy mayo or aioli; use it as a sandwich spread or dip!

Prep time: 5 minutes | Cook time: 0 minutes | Total time: 5 minutes | Servings 8

Ingredients

• Vegan mayonnaise: ½ cup (see recipe above)
• Vegan Sriracha: 2-3 teaspoons
• Lime juice: 2 teaspoons, freshly squeezed
• Garlic powder: ⅛ teaspoon
• Onion powder: ⅛ teaspoon
• Sea salt: ½ teaspoon or to taste
• Black pepper: ¼ teaspoon or to taste

 Method

1. Add all the Sriracha mayo ingredients to a small mixing bowl or jar.
2. Stir the mayo ingredients until they are well combined. Taste and adjust the seasoning to your preferences (sriracha, sea salt and pepper).

  Recipe Notes

• You can serve the vegan mayo immediately, but it tastes best after chilling it in the fridge for ~1 hour.
• Refrigerate the vegan Sriracha mayo in an airtight jar for 2-3 weeks.

7. Jalapeño Cilantro Vegan Dipping Sauce Recipe

It's lucky that the Jalapeño cilantro vegan dipping sauce only takes 15 minutes to make because it will be everyone's go-to recipe for dipping, drizzling, and dressings this summer!

Prep time: 15 minutes | Cook time: 0 minutes | Total time: 15 minutes | Servings: 12

 Ingredients

• Jalapeños: 1-2 or to taste
• Cilantro: 1 bunch
• Garlic: 2 cloves peeled
• Lime juice: 1, freshly squeezed
• Apple cider vinegar: 1 tablespoon
• Olive or avocado oil: ¼-½ cup
• Vegan mayo: ½ cup (see recipe in this blog)
• Sea salt: ½ teaspoon or to taste

Method

1. Add all the Jalapeño cilantro sauce ingredients to a food processor (start with ¼ cup of olive or avocado oil and add more if needed).
2. Blend on high. Scrape down the sides and blend again.
3. Taste and adjust salt as needed.

8. Vegan Honey Mustard Dipping Sauce Recipe

You can use an optional vegan honey mustard dip or dressing with a platter of crudité or vegetables. 

Prep time: 5 minutes | Cook time: 00 minutes | Total time: 5 minutes | Servings: 6

 Ingredients

• Yellow mustard: 1½ tablespoons
• Dijon mustard: 1½ tablespoons
• Agave or maple syrup: 2 tablespoons
• Vegan mayo: ½ cup (see recipe in this blog)
• Salt and pepper to taste

 Method

1. Combine the vegan honey mustard dip ingredients in a bowl and stir.

9. Vegan Kewpie Japanese Mayo Recipe (Vegan Japanese Mayonnaise)

This kewpie Japanese vegan mayo is delicious with crudité or vegan calamari.

Prep time: 2 minutes | Cook time: 3 minutes | Total time: 5 minutes | Servings: 1 cup

Ingredients

• Seasoned rice vinegar: 2 tablespoons plus 1 teaspoon
• Sea salt: 1 teaspoon
• Turmeric: 1 pinch (for colour)
• Sugar or maple syrup: 1 tablespoon (optional)
• Vegan mayonnaise: 1 cup

Method

1. Bring the vinegar to a simmer on high heat in a small-medium pot.
2. Lower the heat and keep the vinegar simmering for 3-5 minutes or until you have approximately 1 tablespoon left.
3. Place vinegar into a bowl with sea salt, turmeric and sugar (optional) and combine.
4. Add homemade vegan mayo and whisk until smooth.
5. Refrigerate until chilled.

 Recipe Notes

• The original recipe calls for ¼ teaspoon MSG, banned in some countries because it damages our health. I used 1 teaspoon of sea salt. You can also substitute MSG with dulse, soy or tamari sauce.

10. Vegan Dill Dipping Sauce Recipe

This delicious vegan dill dipping sauce has only 7 ingredients and whisks up in seconds.

It's dairy, egg-free, and so delicious that it will become your new go-to dip for everything! It is a guilt-free substitute for traditional dips like ranch, Caesar or blue cheese.

Prep time: 3 minutes | Cook time: 0 minutes | Total time: 3 minutes | Servings: 1 cup

Ingredients

• Vegan mayonnaise: 1 cup (see recipe in this blog)
• Lemon juice: 1 teaspoon, freshly squeezed
• Dried dill: 4 teaspoons
• Garlic powder: 1⁄2 teaspoon
• Sea salt: ¼ teaspoon or to taste
• Black pepper: 1⁄4 teaspoon or to taste
• Green onion: 1, finely chopped

 Method

1. Add all the vegan dill dipping sauce ingredients to a small bowl.
2. Whisk to combine.
3. Chill for 30-60 minutes before serving.

 Recipe Notes

• Prepare this dill dipping sauce in advance and let it sit for the flavours to mix deliciously.
• We serve this quickly-made vegan dill dipping sauce with crudité, vegan calamari, vegan crab cakes or vegan salmon.

11. Vegan Coconut Lime Dipping Sauce Recipe

This homemade vegan coconut lime dipping sauce is a deliciously tangy complement to curry or carrot fries, falafels, crab cakes, salmon, vegan calamari and even a dip for a crudité platter.

This light and fresh vegan coconut lime dip contains coconut cream, yogurt, cilantro, and lime. It has a subtly sweet flavour with just a touch of agave.

Prep time: 10 minutes: Cook time: 0 minutes: Total time: 10 minutes | Servings: ½ cup

 Ingredients

• Plain coconut yogurt: ¼ cup
• Coconut cream: 1 tablespoon
• Lime zest: 1 teaspoon
• Lime juice: ½ teaspoon, freshly squeezed
• Fresh cilantro: 1 teaspoon, finely chopped
• Agave syrup: ½ teaspoon
• Cayenne pepper: ⅛ teaspoon
• Sea salt: ¼ teaspoon or more to taste
• Garlic powder: ¼ teaspoon

Method

1. Mix the vegan coconut lime dip ingredients in a small bowl with a whisk.
2. Transfer to a ramekin and chill for 30-60 minutes

Recipe Notes

•  We serve it with fries, vegan calamari, salmon, or crab cakes.

12. Vegan Tartar Dipping Sauce Recipe

This vegan tartar dipping sauce is easy to make, and we traditionally use it with fish and chips.

This dairy-free tartar sauce only uses a few ingredients you can easily substitute. A quick whisk, and voilà, your tartar dipping sauce is ready!

Prep time: 5 minutes | Cook time: 0 minutes | Total time: 5 minutes | Servings: 4

 Ingredients

• Vegan mayo: 1 cup (store-bought or made from cashews)
• Sweet pickle relish: 1½ tablespoons
• Minced onion: 1 tablespoon
• Lemon juice: 2 tablespoons, freshly squeezed
• Sea salt: ½ teaspoon or to taste
• Black pepper: ¼ teaspoon or to taste

Method

1. Mix the vegan mayo, the sweet pickle relish, and the onion in a small glass bowl.
2. Add the fresh lemon juice and season the tartar sauce with pepper and salt.
3. Refrigerate to allow the flavours to mix.

Recipe Notes

• You can substitute the sweet pickle relish with chopped fresh herbs like chives, dill, parsley, rosemary or thyme.

13. Best Vegan Queso Dipping Sauce Recipe

The best vegan queso dip is ready in less than 20 minutes! Using cashews, nutritional yeast & a few other ingredients, make an incredible creamy vegan queso.

Serve in a side dish with lots of tortilla chips, and let everyone dig into this savoury cheese dip with a kick!

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Servings: 4 cups

Ingredients For The Queso Dip

• Potato: 1 large, peeled, cubed and boiled
• Raw cashews: 1 cup
• Soy or coconut milk: ½ cup
• Vegetable broth: ¾ cup
• Onion powder: ¼ teaspoon
• Garlic powder: 1 teaspoon
• Cumin: 1 teaspoon
• Mustard powder: ½ teaspoon
• Pickled chillies juice: 2 tablespoons (optional for spice)
• Pickled chillies: ½ cup, drained (optional for spice)

 Ingredients To Serve

• Add soy or coconut milk to thin the Queso dip's consistency.
• Tomato: 1, chopped
• Pickled chillies: ½ cup, drained & chopped
• Sea salt: ½ teaspoon or to taste
• Cayenne pepper: ⅛ teaspoon or to taste

Method

1. Boil or steam the potato cubes until they are soft (about 15 minutes).
2. In the meantime, place the following in a blender: cashews, soy milk, vegetable broth, nutritional yeast, pickled chilli juice, onion powder, garlic powder, cumin, mustard powder, and pickled chillies (optional for spice).
3. Drain the potato and reserve the liquid.
4. Place potato also in the blender. Blend until very smooth.
5. Add reserved liquid until the vegan queso dipping sauce reaches the desired consistency.
6. Taste and salt if desired.
7. Add the vegan queso into a serving dish and stir in diced chillies and tomatoes. Garnish with additional tomatoes, pickled chillies, and cayenne.
8. Serve with tortilla chips.

 Recipe Notes

• You can use a small fresh onion, finely chopped, instead of the powder.
• We sometimes add 1 green onion or chives, finely chopped.

14. Vegan Homemade Ketchup With Fresh Tomatoes Recipe

Making homemade tomato ketchup with fresh and healthy ingredients couldn't be easier.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 2 cups

Ingredients

• Ripe tomatoes: 2 lbs (900g), chopped
• Olive or avocado oil: 1 tablespoon
• Garlic: 2 cloves, chopped
• Onion: ½ onion, chopped
• Granulated monk fruit sugar: ⅓ cup (or regular sugar)
• Red wine vinegar: ¼ cup (see notes)
• Sea salt: ½ teaspoon or to taste
• Smoked paprika: ½ teaspoon

Method

1. Add the olive oil to a pot and warm to medium heat.
2. Add the garlic and cook until fragrant.
3. Then add the chopped onion and cook until they are translucent, frequently stirring so it doesn't burn.
4. Add the chopped tomatoes, monk fruit or sugar, vinegar, salt & paprika, and bring to a simmer.
5. Cook for 25-30 minutes or until only a little water from the tomatoes remains.
6. Transfer the mixture to a high-speed blender or use an immersion blender to blend the vegan ketchup until the mixture is smooth.
7. Add and adjust seasoning as needed.
8. Store the vegan ketchup in an airtight jar or container in the refrigerator for up to 3 weeks.

Recipe Notes

•  Instead of monk fruit sweeteners, this recipe can use regular granulated sugar.
• You can use balsamic vinegar or freshly squeezed lemon juice instead of red wine vinegar.
• To batch-cook this ketchup, sterilize your jars with boiling water for ten minutes. The jar with the ketchup can then be sealed and kept for 4-5 weeks.

Conclusion

We are always looking for vegan dipping sauces, so I created a blog post with 14 of our favourites.

I trust you enjoyed this article about Delicious Vegan Dipping Sauce Recipes For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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