Vegan Green Sauce Recipes
Add flavor, antioxidants, and texture to any dish with these 10-minute Easy Vegan Green Sauce recipes.
Servings: 4 to 6 servings
Calories: 103kcal
Ingredients
For the Green Chutney:
- 1 teaspoon cumin seeds
- 2 packed cups cilantro leaves or parsley
- 1 packed cup mint leaves
- 2 to 3 green chilis stems removed
- 2 garlic cloves
- ½-inch piece ginger
- 1 ½ tablespoons lemon juice (about 1 medium lemon)
- 1 ½ tablespoons sunflower seeds
- ¼ cup plus 2 tablespoons water
- Salt to taste
For the Green Miso Sauce:
- 1 cup raw cashews or sunflower seeds
- 2 cups fresh basil leaves
- 1 ½ tablespoons mellow miso or white miso
- 2 large garlic cloves
- 2 small lemons juice
- ½ cup water plus more as needed
For the Capsicum Chutney:
- 2 Medjool dates
- 5 raisins
- 2 medium green bell peppers seeds and ribs removed, and roughly chopped
- 2 cloves garlic
- 1 to 2 small green chilis stalks removed
- 1 medium lime juice
- ¼ teaspoon kala namak or salt
- ¼ cup sunflower seeds plus more as desired (optional)
Instructions
For the Green Chutney:
- Toast the cumin seeds in a small skillet over medium heat for about 4 minutes, or until fragrant, stirring frequently. Transfer the cilantro, mint, toasted cumin seeds, green chilis, garlic, ginger, lemon juice, sunflower seeds, and water to a high-speed blender. Blend on high until smooth. Add salt to taste.
For the Green Miso Sauce:
- Soak the cashews in water to cover in a heat-proof container for at least 15 minutes, or the sunflower seeds for 10 minutes. Drain and set aside. Transfer the cashews, basil, miso, garlic, lemon juice, and water to the canister of a high-speed blender. Blend on high until smooth.
For the Capsicum Chutney:
- Soak: Transfer the dates and raisins to a small bowl. Add boiled water cover, about ¾ cup. Soak for about 15 minutes, or until softened. Drain and reserve the soaking water. Remove the pits from the dates.Transfer the soaked dates and raisins, green bell pepper, garlic, green chilis, lime juice, and kala namak to a blender. Add 1 tablespoon of the date-soaking water. Blend until smooth. Optional for a creamier chutney: Add the sunflower seeds and blend, adding more date-soaking water, 1 tablespoon at a time, until the desired consistency.
Notes
-
- Nutrition facts are an average of all three sauces.
- Storage: Refrigerate in an airtight container for up to 10 days. Or freeze them for up to three months.
- Soak the cashews or sunflower seeds for a smoother sauce.
Nutrition
Calories: 103kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 204mg | Fiber: 3g | Sugar: 5g | Vitamin A: 318IU | Vitamin C: 31mg | Calcium: 31mg | Iron: 1mg
