7 Vegan Condiments to Make at Home

Creamy and light, you will not be able to tell the difference between this mayo and store bought! The secret ingredient in this recipe from serious eats is aquafaba, the liquid from canned chickpeas. You can use the juice from a can, or the liquid leftover after you boil chickpeas. The protein and starch from aquafaba helps emulsify your egg-free mayonnaise.

This classic sauce from South India can be served with rice, fish, grilled vegetables and, of course, a masala dosa! This recipe from kitchn is a lovely blend of fresh and spicy flavors. Enjoy a taste of India!

Hot, spicy foods are as nutritious as they are delicious. They may boost heart health as well as help to reduce high blood pressure and high cholesterol, according to the Cleveland Clinic. 

Now that you can master a fragrant and pungent Indian sauce, try this hot sauce from Yemen, a popular addition to many Middle Eastern dishes like falafel and sabich sandwiches. You can even add a spoonful to flavor soups.

This recipe from serious eats is made from parsley and cilantro and is bright green, fresh, and spicy beyond! Once you make it, you may want to put it on everything. Zhug can stay in the fridge for a few weeks.

Turn down the spicy heat with this clean, creamy pesto recipe from Simple Veganista. It is oil-free, nut-free, dairy-free, and easy to prepare. Serve it on top of spiralized vegetables or pasta. You can spread it on your favorite vegan pizza or wrap, or use it as a dip for vegetable sticks. This pesto will stay fresh in the fridge for up to six days, or it can be frozen.

When you taste this creamy, salty peanut sauce, you will think you have been transported to Thailand! This peanut sauce recipe from My Darling Vegan takes five minutes to make. Spread it on rice paper spring rolls, use as a salad dressing, or mix it into a pad thai.

If you have leftovers, it can be stored in the fridge for one week. Or, make it ahead and freeze it.

This clean, creamy dressing recipe from My Darling Vegan is oil-free, dairy-free, egg-free, and yummy! You will want to put it on everything, including salads, stir fries, and buddha bowls. This vegan recipe swaps the traditional egg and yogurt Green Goddess dressing with avocado. It will stay in the fridge for three days, if any is left!

Here is a comfort food that is healthy! This warm, cheesy dip recipe from Simple Veganista is oil-free, dairy-free, and is an ideal spread on pita chips and crackers. The cashews give the dip a cheesy flavor and texture.  

Make it easier by using frozen spinach and artichoke hearts. It comes out of the oven warm and creamy, begging to be scooped up by vegetable sticks or a crisp baguette.