This easy Chimichurri sauce recipe is an Argentinian and Uruguayan-inspired green sauce to remember. It’s chalked full of simple ingredients like fresh herbs, red pepper, garlic, red wine vinegar, and velvety smooth olive oil. Drizzle it on your favorite proteins, crispy potatoes, salads, and sandwiches for a boost of flavor!

What is Chimichurri?

If you’ve never had the joy of experiencing fresh chimichurri, it’s a flavorful sauce originating from Argentina and Uruguay. It’s traditionally made with a base of finely chopped fresh herbs and additional ingredients like fresh garlic, red wine vinegar, extra virgin olive oil, and red peppers for a kick of heat. Chimichurri is most commonly used as a condiment or marinade for meats, but it can be used as a dressing or flavorful sauce on just about anything. 

Our recipe is a slight twist on the vibrant Argentinian chimichurri and is equally delicious! Give it a try drizzled on top of our Roasted Yukon Gold Smashed Potatoes!

Ingredients You’ll Need 

• Olive oil: A necessary ingredient in any delicious chimichurri! Since the flavor and mouthfeel of the oil are well-pronounced in this flavorful sauce, using quality extra-virgin olive oil makes a difference. 
• Fresh herbs: Using a combination of fresh cilantro, fresh flat-leaf parsley, and fresh oregano is key for a flavorful chimichurri. All of these ingredients should be available year-round in the produce section of most grocery stores, but if you don’t have access to fresh oregano, substitute 1/2-3/4 teaspoon of dried oregano. 
• Garlic: Tons of fresh, raw garlic cloves infuse the oil in the chimichurri and help balance the tanginess in the vinegar. 
• Shallot: Mild shallots aren’t commonly used in chimichurri sauces, but we love the subtle onion-like flavor they add to the sauce. 
• Red pepper: Both red pepper flakes and fresh red chili peppers will work well in this sauce. Use what is available to you! 
• Red wine vinegar: The primary source of acidity and tanginess in this Argentinian-inspired sauce. For the best fresh flavor, don’t skip this ingredient! 
• Lemon juice: Fresh lemon juice is not typically used in authentic chimichurri, but we love the additional fresh acidity it adds. It also helps prevent the fresh herbs from oxidizing and browning which can be especially helpful if making for meal prep. 

Equipment Needed

• Sharp chef’s knife
• Cutting board
• Garlic press
• Citrus juicer
• Mixing bowl

How to Make Authentic Chimicurri Sauce

Making a chimichurri sauce from scratch is as quick and easy as it gets. Simply chop the fresh herbs finely using a sharp knife, add them to a mixing bowl, and add in the remaining chimichurri ingredients. Toss to combine and let the chimichurri sauce sit and “marinate,” for 10 minutes before using. 

What Can You Eat Chimichurri Sauce with?

Authentic chimichurri is incredibly versatile and can be used in a number of recipes to enhance the flavor. Uruguayan and Argentinian cuisine commonly serve chimichurri with grilled meats, such as chimichurri steak or chicken, but of course, this isn’t vegan. 

Instead, we like to use our chimichurri sauce in the following ways: 

• Drizzled on Smashed Potatoes, Portobello Mushroom Steaks, Roasted Vegetables, or use it as a salad dressing on your favorite simple salads.  
• As a dipping sauce for crusty, No Knead Bread or Homemade Pita Bread.
• Spread on sandwiches, wraps, and grillable veggie burgers. 
• Dolloped on Tofu and Vegetable Scramble, Breakfast Burritos, or Oven Roasted Breakfast Potatoes. 

​You can also use it to marinate vegetarian proteins such as tofu, tempeh, or vegan chicken!

Storage Instructions

Because chimichurri sauce is made with a base of oxidizing fresh herbs, it is best enjoyed while fresh. However, leftover chimichurri will keep in an airtight container in the refrigerator for up to 5 days. To help the sauce last as long as possible, press a piece of plastic wrap or reusable wrap tightly against the top of the sauce. This will prevent the sauce from being exposed to oxygen and slow down the browning. 

When ready to eat, allow the leftover chimichurri to come to room temperature before stirring well and enjoying.

Recipe FAQs

More Homemade Sauces and Dips You May Enjoy:

Dips Spreads & Sauces

Classic Vegan Pesto

Pasta

Roasted Red Pepper Pasta Sauce 

Dips Spreads & Sauces

Vegan Nacho Cheese

Pasta

Easy Roasted Tomato Sauce

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Fresh Chimichurri Sauce Recipe

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• Author: Sweet Simple Vegan

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Description

This easy Chimichurri sauce recipe is an Argentinian and Uruguayan-inspired green sauce to remember. It’s chalked full of simple ingredients like fresh herbs, red pepper, garlic, red wine vinegar, and velvety smooth olive oil. Drizzle it on your favorite proteins, crispy potatoes, salads, and sandwiches for a boost of flavor!

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Ingredients

• 1/2 cup extra virgin olive oil
• 5 garlic cloves, finely minced
• 1 small shallot, finely chopped
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh oregano
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon crushed red pepper (or 1 fresh red chili pepper, finely chopped)
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

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Instructions

1. In a medium bowl, add all the ingredients and mix until well combined.
2. Let the chimichurri sauce sit and “marinate” for 10 minutes before using. 

Notes

• This sauce isn’t overtly spicy, but you can always adjust the amount of red pepper added to the sauce. If you are sensitive to spice, start with 1/4 teaspoon of crushed red peppers or 1/4-1/2 of a finely chopped fresh red chili pepper.
• Chimichurri sauce can be frozen, but the texture will be altered slightly upon thawing. Divide the sauce between an ice cube tray (great for defrosting small portions) or in a small, freezer-safe container such as a glass mason jar. Freeze for up to 3 months, then defrost in the refrigerator before bringing to room temperature.

The post Fresh Chimichurri Sauce appeared first on Sweet Simple Vegan.

Nothing’s better than a sweet, homemade strawberry syrup in the middle of summer! Use it as a strawberry pancake syrup, ice cream topper, or sugar substitute in your favorite beverages. All you need is 2 basic ingredients!

Once the peak of strawberry season hits, we’re always looking for ways to use up extra strawberries. This strawberry simple syrup recipe is the easiest way to use them up and is our current favorite way to sweeten up summer mocktails and brunch recipes. 

It’s a great alternative for classic simple syrup or really any sweet syrup. Skip the store-bought versions at the grocery store this year and make your own fresh strawberry simple syrup from scratch with just a couple of simple ingredients. No citric acid, no artificial flavorings, and no high fructose corn syrup – just a 100% natural, sweet strawberry flavor! 

Ingredients You’ll Need 

• Strawberries: Fresh strawberries have a naturally sweet, juicy flavor that’s perfect for sweetening a simple syrup. It also turns this homemade strawberry syrup a vibrant reddish pink without the need for any food coloring! For this recipe, we highly recommend using the ripest, sweetest strawberries you can find. The sweeter the strawberries, the better flavor your strawberry simple syrup will have!
• Sugar: In order to let the strawberry flavors shine, we used white, granulated sugar. It has a great neutral flavor and melts seamlessly into the syrup. If vegan, opt for organic sugar. Our favorite is Wholesome Sweet’s Organic Fair Trade Cane Sugar. 

Equipment Needed

• Small or medium-sized pot
• Spatula
• Fine mesh strainer
• Medium heat-proof mixing bowl

How to Make Strawberry Syrup

1. Cook the strawberries and sugar. In a pot over medium heat, add the sugar and chopped strawberries. Cook for about 10 minutes, stirring constantly, until thickened and syrup-like. 
2. Strain. Place a fine mesh strainer over a medium-sized heat-proof mixing bowl. Pour the hot strawberry simple syrup into the strainer. Mix gently with a cooking utensil until a majority of the syrup liquid has separated from the fruit pulp. 
3. Cool, then serve. Allow the strawberry simple syrup to cool to room temperature. As it cools, it will continue to thicken. Then, use as desired. 

Serving Suggestions 

We originally developed our homemade strawberry syrup to pair with this Strawberry Mojito Mocktail, but this syrup can be used for much more than mocktails and cocktails. 

• Breakfast ideas: Add the homemade strawberry syrup to a squeeze bottle and drizzle this Strawberry Simple Syrup on your favorite desserts just as you would use maple syrup. We love it on Classic French Toast, Blender Oatmeal Pancakes, Vegan Waffles, or even this Citrus and Berry Chia Pudding.
• Dessert ideas: Spoon it over Vegan Frozen Yogurt, this Vegan Milkshake, this Vegan Strawberry Shortcake, or this Raw Chocolate & Coconut Vanilla Ice Cream.
• Fruit Salads: ​Sweeten up your favorite fruit salad like this Watermelon Mojito Salad or this Rainbow Fruit Salad.
• Beverage sweetener: If your summer beverage needs a little added sweetness, add a splash of this strawberry simple syrup. Give it a try in our Strawberry Lemonade Recipe, homemade iced tea, or use it to make your own homemade strawberry milk. You can even add it to a Classic Margarita for a Strawberry Margarita Twist. 

Recipe FAQs

Storage Instructions

Then, when ready to use, transfer the frozen syrup to the refrigerator until liquid again. Enjoy as usual. 

Homemade strawberry simple syrup is perishable and must be stored in the refrigerator. When stored in an airtight container such as a glass mason jar, this homemade syrup can last for up to 1 week. 

If needed, it can also be frozen for up to 2 months. To freeze, allow the syrup to cool completely then transfer to a freezer-safe container or pour into an ice cube tray and freeze in small cubes. 

More Vegan Strawberry Recipes You May Enjoy:

Dessert

Easy Vegan Strawberry Shortcake

Dessert

New York Style Vegan Cheesecake (No Cashews) 

Appetizers and Sides

Homemade Strawberry Lemonade

Dessert

Easy Chocolate Covered Strawberries

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Homemade Strawberry Syrup Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 15 minutes
• Yield: About 1/3 cup
• Diet: Vegan

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Nothing’s better than a sweet, homemade strawberry syrup in the middle of summer! Use it as a strawberry pancake syrup, ice cream topper, or sugar substitute in your favorite beverages. All you need is 2 basic ingredients!

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Ingredients

• Heaping ¾ cup chopped strawberries, fresh or frozen
• 1/4 cup + 2 tbsp granulated sugar

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Instructions

1. In a pot over medium heat, add the sugar and strawberries. Cook for about 10 minutes, stirring constantly, until syrupy. The mixture may bubble a bit but if it rises too much, the heat may be too high, so lower the heat as needed.
2. Set a mesh strainer over a medium-sized bowl and pour in the strawberry liquid. Allow the mixture to strain, mixing gently with your cooking utensil until the liquid and solids have separated. Set aside to cool.
3. Don’t toss the pulp! You can use it just as you would a strawberry jelly– in oatmeal, on toast, in baked goods, on pancakes, etc.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Method: Stovetop

Keywords: strawberry, breakfast, cocktail, syrup, fruit

The post Homemade Strawberry Syrup appeared first on Sweet Simple Vegan.

This hummus is another recipe inspired by a vegan food tour I attended with Vibe Israel. I absolutely fell in LOVE with the food and came home to make my own versions to help bring the flavors of the Middle East to your home kitchen. Once you learn how to make hummus, you’ll never want to go back to store-bought hummus again.

Ingredients You’ll Need 

• Chickpeas: Chickpeas or garbanzo beans are essential for making your own hummus. They’re typically found in the grocery store near the canned beans or in the bulk section, but can also be ordered online if needed. You can cook your own from dried or buy precooked canned chickpeas.
• Aquafaba: Also known as the liquid left behind from cooking chickpeas or the liquid in a can of chickpeas. Chickpea liquid is a popular ingredient used in vegan baking to replace eggs, but also makes an excellent water substitute when making a smooth hummus at home.
• Garlic: This isn’t the recipe to skimp on garlic. We highly recommend using roasted garlic and lots of it. Garlic powder just simply won’t create the same results. 
• Lemon juice: Fresh lemon juice is key to hehlp balance the overall flavor. It adds tanginess, creaminess, and helps preserve the hummus for at least 3 days. 
• Tahini: This creamy seed butter is made from ground sesame seeds and is a staple ingredient in homemade hummus and Mediterranean cuisine. It adds creaminess, a mild nutty flavor, and adds a source of healthy plant-based fats. 

Equipment Needed

• Large bowl 
• Instant Pot or pressure cooker
• Aluminum foil
• Food processor
• Airtight container (for storage)

How to Make Hummus

1. Roast the garlic. ​Remove the flaky outer skin of the garlic head, then cut the top off, exposing the inner garlic cloves. Place the garlic head on a sheet of tin foil, drizzle the garlic with olive oil, then loosely wrap the foil around the garlic. Bake for 1 hour, or until sufficiently roasted, then cool the garlic until easy to handle. 
2. Add ingredients to a food processor or blender. Place the cooked chickpeas in the bowl of a food processor or high-speed blender, along with garlic, tahini lemon juice, 1/2 cup of cooking liquid, and sea salt. Process until a smooth and creamy texture begins to form. 
3. Serve. Transfer the homemade hummus to a wide bowl then top with remaining chickpeas and toppings of choice before digging in! 

Serving Suggestions 

What is delicious hummus without ideas for serving? There are tons of ways to enjoy hummus from making a mezze platter, to using it as a spread in your favorite vegan sandwiches and wraps, and a Middle Eastern dip for your favorite dippers. Below we’ve listed a few of our favorite ways to indulge in authentic hummus, but don’t be afraid to get creative! 

• Serve with bread or crackers. Lucky for you we’ve got one of the best Homemade Pita Bread recipes on the blog that can be used as a dipper or a pita pocket sandwich bread. Or, try pita chips or these nutrition packed Oven-Baked Chia Veggie Crackers.
• Enjoy with falafel. Try our Easy Baked Falafel Recipe on it’s own or turn it into a Mediterranean Buddha Bowl complete with tabbouleh, roasted chickpeas, a dollop of hummus and kalamata olives. Or, give our Easy Pumpkin Chickpea Fritters a try for a fall twist!
• Use it as a pasta sauce. We personally love it on our One Pot 5-Ingredient Hummus Pasta. 
• Serve with raw vegetables. If you’re looking for a light appetizer or afternoon snack idea, pair this hummus with your favorite fresh vegetables like bell peppers, carrot sticks, celery sticks, or even broccoli florets.
• Add it to a sandwich. Swap the classic vegan mayonnaise or mustard for this classic hummus in sandwich recipes like this Homemade TTLA Sandwich, Oyster Mushroom Sandwich, Baked Tofu and Pesto Sandwich or this Rainbow Pesto Hummus Sandwich.
• Add it to a wrap. Creamy hummus would be delicious in this Chickpea Salad Lunch Wrap, these Rainbow Quinoa Collard Wraps or this Vegan Mushroom Caesar Salad Wrap. 

Storage Instructions

Once made, this homemade hummus will keep for up to 3 days in an airtight container in the fridge. In order to keep the hummus as moist and fresh as possible, it can help to drizzle a light layer of extra virgin olive oil over the top of the dip. This will prevent the hummus from being exposed to air, preventing it from oxidizing. ​

​Homemade hummus can also be frozen. To freeze, transfer the hummus to a freezer-safe container such as a mason jar and freeze for up to 2 months. When ready to eat, thaw in the refrigerator until soft and creamy again. If any separation has occurred, simply stir it back together or blitz it in the food processor until combined and fluffy again. 

Recipe FAQs

Secret Tips for Making the Best Hummus

• Chickpeas cooked from dry are better than canned. While canned chickpeas will work in a pinch, if you want to learn how to make the best hummus from scratch, we recommend to cook your own chickpeas from scratch. It will create a better flavor and a lighter, smoother texture. 
• Blend with aquafaba, not water. This is another step that helps yield a creamier texture and elevates the flavor. 
• Ice-cold ingredients are essential. ​Trust us – it makes a HUGE difference in consistency. You simply can’t achieve the same fluffiness with room-temperature ingredients. 
• Choose quality tahini. While homemade hummus recipes will vary, anyone who teaches you how to make hummus will agree that the tahini will make or break your hummus recipe. Cheap tahini is known for being bitter tasting and is less than ideal when making a flavorful, creamy dip. 
• Don’t shorten the processing time. Process for the full 3 minutes for best results. 

More Hummus Recipes You May Enjoy: 

This recipe teaches you how to make a classic batch of hummus, but if you’re looking for different flavors to try, you might enjoy these variations of this delicious hummus dip: 

• Oil-Free Roasted Red Pepper Hummus
• Creamy Pesto Hummus
• 5-Minute Creamy Lentil Hummus

As always, if you use this recipe to learn how to make hummus, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

How To Make The Best Hummus

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★★★★★

5 from 2 reviews

• Author: Sweet Simple Vegan
• Total Time: 20 minutes
• Yield: About 2 cups
• Diet: Vegan

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If you’re wondering how to make hummus at home using simple ingredients, you’ve come to the right place! We’re ready to teach you our top tips and tricks to achieve the softest, fluffiest, creamiest hummus dip ever. Drizzle with olive oil, smoked paprika, za’atar, then dig in with warm pita bread! 

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Ingredients

• 1 head of garlic
• 3 cups cooked chickpeas (or 2 cans)
• 3/4 cup reserved chickpea liquid (aquafaba)
• 1/3 cup tahini
• 1/3 cup fresh lemon juice
• 1 1/4 teaspoons salt
• Optional: 1/4 teaspoon ground cumin
• Optional: black pepper, to taste
• Pita bread, to serve

Top with:

• Additional chickpeas
• Good-quality olive oil
• Paprika
• Za’atar

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Instructions

1. Preheat oven to 400°F. Remove the flaky outer skin off of the garlic head and then cut the top off of a head of garlic. Place it into a sheet of foil with a drizzle of olive oil and a sprinle of salt and pepper. Wrap it up loosely and then place it into the oven (directly on the rack) at for 1 hour and cool until easy to handle. Alternatively, you can place it in a small oven safe pot with a lid, like this cocotte. 
2. Reserve about 3/4 cup of the chickpea liquid (aquafaba) and discard the remaining. 
3. Place the cooked chickpeas into a high-speed blender or a food processor, along with the roasted garlic (squeeze the cooked cloves out and discard the skin), tahini, lemon juice, 1/2 cup aquafaba, salt, and any other seasonings you’d like. Blend until smooth and fluffy, about 2-3 minutes.
4. Add more of the aquafaba if you feel the hummus is too thick and adjust the seasonings and tahini to taste.
5. Serve the hummus in a wide bowl and top it with a drizzle of good olive oil. We also added a sprinkle of paprika and za’atar.
6. Store the hummus in an airtight container in the fridge for up to 3 days.

Notes

• Keep in mind the hummus will get thicker in the fridge as it sits.
• A high-speed blender is recommended for this, but a food processor works as well. Keep in mind that with a food processor, it may not be as smooth and you will need to blend it for about 1 to 1 1/2 minutes.
• How To Cook Chickpeas:
  • Place dried chickpeas in a large bowl and cover with water. Soak at room temperature overnight, or for at least 8 hours. 
  • Drain the soaked chickpeas and place them in an Instant Pot or similar pressure cooker. Cover the chickpeas with 3-4 inches of water. Cook for 25 minutes on manual high pressure, then cool the chickpeas to room temperature. 
  • Drain the chickpeas while reserving 3/4 cup of the cooking liquid (aquafaba). Rinse the chickpeas well, then place them along with the reserved liquid in the freeze for 1 hour, or until sufficiently chilled.

• Prep Time: 20 minutes
• Category: Side, Dip
• Method: Blender

Keywords: Dip, blended,chickpeas, protein, beans

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post How To Make The Best Hummus appeared first on Sweet Simple Vegan.

This Vegan Cream Cheese is made from just 3 simple ingredients, yet is made with vegan cultures to taste just like the real thing! The creamy texture and tanginess will absolutely wow your taste buds. You’ll never need another homemade vegan cream cheese recipe! 

Being from New Jersey, a bagel with cream cheese was my ultimate go-to breakfast growing up. To this day, it’s something I crave on the regular. While there are thankfully many plant-based alternatives to choose from in grocery stores now, sometimes homemade can’t be beat! 

Ingredient You’ll Need 

• Cashews: These nuts are one of the best, neutral tasting creamy ingredients to use when making homemade plant-based cream-based sauces, dips and spreads like this cream cheese. Make sure to purchase raw cashews that contain no added flavors and have not been roasted. Reserve those for making things like this Cashew Curried Trail Mix.
• Vegan probiotics: When choosing probiotics for making homemade cashew cream cheese, it’s important to choose a probiotic strain that is suitable for food fermentation and will yield the best smooth texture. If you’d like to use the same probiotics capsules we used, shop them on Amazon here. Or, look for a multi-strain probiotic with strains like Lactobacillus acidophilus, Lactobacillus plantarum, or Lactobacillus casei. Also make sure to purchase capsules, not pills!
• Salt: A bit of sea salt adds flavor, enhances the texture and helps aid in the fermentation process. 

Equipment Needed

• Small bowl
• High-speed blender or food processor
• Cheesecloth, nut milk bag, plastic wrap, or a clean mesh produce bag

How to Make Vegan Cream Cheese

1. Soak the cashews. Place the raw cashews in a small bowl and cover with filtered water. Soak overnight, or for a minimum of 8 hours. 
2. Blend the cashews smooth. After 8 hours, drain the cashews completely, then transfer them to a food processor or high speed blender (best option). Add 1/4 cup of water, then blend until smooth, scraping down the sides as needed. 
3. Add probiotics and salt. Transfer the smooth and creamy cashew mixture to a clean bowl and mix in the probiotics and salt. 
4. “Culture” the cream cheese. Loosely cover the bowl with a piece of cheesecloth, then use a rubber band or a piece of string to fasten the cheesecloth to the bowl. Allow the cream cheese to sit for 12 to 18 hours to culture. 
5. Taste and season! After 12 to 18 hours, taste to make sure it’s as tangy as you’d like and season with additional salt as needed. 
6. Enjoy. Enjoy the cream cheese immediately or store on the refrigerator until chilled.

Serving Suggestions 

The best thing about this homemade vegan cream cheese alternative is it’s made without any spices like garlic powder, onion powder, or chives meaning you can use it in both sweet and savory recipes. Think of it as a classic plain cream cheese that’s neutral flavor is as versatile as traditional cream cheese. 

Here are a few of our favorite ways to use it: 

• Spread it on a bagel: Try our homemade classic Vegan Bagels recipe or Pretzel Bagels and finish it with our Carrot Lox on top! 
• Make vegan cream cheese frosting: ​We love cream cheese frosting drizzled on our Vegan Cinnamon Rolls, Golden Milk Cinnamon Rolls, Pumpkin Cinnamon Rolls, or these Healthy Carrot Cake Bars.
• Bake it in a dessert: Although we haven’t tested it in cream cheese heavy desserts like vegan cheesecake, it should work well in recipes like these Vegan Quesitos, this Vegan Braided Cream Cheese & Jam Danish or pair it with these Pumpkin Spice Pretzel Bites.
• Use it in a savory recipe: Try it in this Asparagus & Cream Cheese Puff Pastry appetizer or make a creamy pasta dish! 

Recipe FAQs 

Storage Instructions

This vegan cream cheese recipe will keep for up to 7 days in the refrigerator in an airtight container. We haven’t tested it, but regular cream cheese tends to freeze well, so this cashew-based cream cheese should as well. If you’d like to try it, we’d recommend transferring the cream cheese to a freezer safe container such as a glass jar or a sealable container. 

More Homemade Vegan Recipes You May Enjoy: 

• How to Make Almond Milk (2-Ingredients) – learning how to make homemade plant milk is a total game changer.
• Homemade Vegetable Broth – Making broth at home is so much easier than you think.
• Easy Roasted Tomato Sauce – If you’re out of a can of tomatoes, make it at home with this easy recipe.
• Homemade Vegan Deli Meat – Vegan sandwiches are 100x better with this sliced vegan meat.
• Homemade Tortilla Chips – You can make tortilla chips at home with just 3 ingredients.

If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!

The Best Vegan Cream Cheese Recipe

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★★★★★

5 from 1 review

• Author: Chris @ Sweet Simple Vegan
• Total Time: 18 hours
• Yield: 12 servings

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This Vegan Cream Cheese is made from just 3 simple ingredients, yet is made with vegan cultures to taste just like the real thing! The creamy texture and tanginess will absolutely wow your taste buds. You’ll never need another homemade vegan cream cheese recipe! 

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Ingredients

• 2 cups raw cashews
• 3 vegan probiotic capsules (about 1 1/2 tsp powdered probiotics)*
• 1/4 to 1/2 cup filtered water
• 1/2 teaspoon salt, or to taste

Serve with

• Homemade New York-Style Bagels
• Vegan Carrot Lox

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Instructions

1. Place the cashews in a small bowl and cover them with filtered water. Allow the cashews to soak for at least 8 hours, preferably overnight. Once soaked, drain the cashews completely.
2. In a high-speed blender or food processor, add in the cashews and 1/4 cup water. Blend together until smooth, scraping the sides down as needed. Add more water as needed to blend into a thick and smooth paste.
3. Place this mixture into a clean bowl and mix in the probiotics and the salt. You will need to break open the probiotic capsules and dispose of the casing.
4. Loosely cover with a piece of cheesecloth*. Use a rubber band or a piece of string to hold the cheesecloth down. Allow the cashew cream cheese to sit at room temperature for 12 to 18 hours to culture.
5. Taste test to make sure it is as tangy as you would like. Add in the salt and mix thoroughly.
6. Put a lid on the cashew cream cheese (or transfer it to a container that has a lid) and place it in the refrigerator until ready to eat.

Notes

• Make sure the probiotics you use are capsules and not pills. You will be opening the capsules and emptying the contents into the cheese. We purchased this bottle of probiotics. We know it comes with a lot, but you can also take it orally to improve your gut health!
• If you do not have a cheesecloth, you can also use a nut milk bag, plastic wrap with a few holes poked into it, or a clean mesh produce bag.
• Store in an airtight container in the refrigerator for up to 7 days.

• Prep Time: 18 hours
• Category: Spread, Side, Breakfast
• Cuisine: Vegan, Gluten-free

Keywords: Cream, Cheese Cashew, Vegan, Dairy Free, Breakfast, Cultured, Spread

Nutrition facts label provided by Nutri Fox.

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post The Best Vegan Cream Cheese (3-Ingredients) appeared first on Sweet Simple Vegan.

It’s been over a decade since I’ve had a real Big Mac from McDonald’s, but when I first tried this recipe, it took me right back! 

If you’ve never had a Big Mac, get ready to experience the next closest thing! You only need a few simple ingredients to make Vegan Big Macs at home, complete with homemade vegan special sauce. It’s so dang good! 

Ingredients You’ll Need 

• Vegan mayonnaise – For this recipe, we used Vegenaise, but opt for your favorite store-bought vegan mayo. Avoid regular mayos because they contain egg and are not vegan-friendly. 
• Ketchup – This condiment is naturally vegan and a staple we always keep stocked in our Vegan Fridge. Feel free to use any store-bought ketchup or if you’re up for it, make your own Homemade Ketchup from scratch! 
• Mustard – We like to use stone ground mustard to give it a little extra kick, but a mild yellow mustard or even dijon mustard would work well, too! 
• Sweet relish – Big Mac sauce contains pickle relish, so we used sweet relish. If preferred, opt for dill relish or even finely dice up some jarred pickles in a pinch! 
• Apple cider vinegar – ​A small splash of acidity helps brighten up the big mac sauce recipe and brings it to life. If you’re out of apple cider vinegar, use regular white vinegar or a teaspoon of freshly squeezed lemon juice. 
• Spices – ​We use a simple combination of garlic powder, onion powder, and paprika. If you love a garlicky flavor, feel free to replace the garlic powder with 1 minced garlic clove. You can also use smoked paprika for a smokier Big Mac sauce! 

Equipment Needed

• Small bowl or glass jar
• Whisk or fork

How to Make Vegan Big Mac Sauce

1. Combine ingredients. In a small or medium-sized bowl, add the mayonnaise, ketchup, mustard, sweet pickle relish, apple cider vinegar, and spices. Stir well to combine. 
2. Thin out big mac sauce, if desired. ​If you find your sauce is too thick, add water 1 teaspoon at a time until the sauce reaches your desired consistency. 
3. Serve. Serve immediately or store in the refrigerator until chilled. 

Serving Suggestions 

The best part about this homemade sauce is you can put it on literally everything. The obvious choice is spreading it on a sesame seed bun and making your own Vegan Big Mac with burger patties like these Black Bean Burgers, Grillable Veggie Burgers, or store-bought Beyond burgers. 

You can also use it to make our to die for Vegan Big Mac Fries, dunk Vegan Chicken Nuggets, Beer Battered Onion Rings, Potato Wedges, or drizzle it on a side salad, Breakfast Tater Tot Nachos, Crispy Fiesta Potatoes, or Air Fryer Brussels Sprouts Chips. You really can’t go wrong! 

Storage Instructions

This vegan Big Mac sauce will keep for up to 7 days in the refrigerator when stored in an airtight container. 

We haven’t tested freezing this Big Mac sauce, but honestly, it’s so delicious, we don’t think you’ll have any leftovers to freeze anyway! 

Recipe FAQs

More Homemade Vegan Sauce Recipes You May Enjoy: 

• Easy Vegan Chipotle Sauce
• Peanut Sauce
• Date-Sweetened Barbecue Sauce
• Vegan Tartar Sauce
• Vegan Teriyaki Sauce

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Vegan Big Mac Sauce (Vegan Special Sauce) Recipe

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★★★★★

5 from 6 reviews

• Author: Sweet Simple Vegan
• Total Time: 5 Minutes
• Yield: 20 (1 tablespoon) servings

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Description

Did someone say Vegan Big Mac Sauce? It tastes just like the classic special sauce from McDonald’s, but without the eggs! Now get out your favorite vegan patties and burger buns and get ready to enjoy this American favorite! 

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Ingredients

• 1 cup vegan mayo (we used Vegenaise)
• 1/4 cup ketchup
• 1 to 1 1/2 tablespoons mustard
• 2 teaspoons sweet relish
• 1/4 teaspoon apple cider vinegar 
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon paprika 

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Instructions

1. In a small or medium-sized bowl combine all ingredients and stir until fully combined. If you would like to thin out the sauce a bit, add water 1 teaspoon at a time until it reaches your desired consistency.
2. Serve on a sandwich, with french fries, or as a dip. Enjoy! 

Notes

• This sauce tastes even better when you place it into the refrigerator to chill for a few hours or overnight.
• Store it in an  airtight container in the fridge for up to a week.

• Prep Time: 5 Minutes
• Category: Sauce
• Method: No Cook
• Cuisine: Vegan

Keywords: vegan, big mac, sauce, no bake, condiment, dressing, dip, party, mcdonalds, burger, mayo, ketchup, special, relish

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Vegan Big Mac Sauce (Vegan Special Sauce) appeared first on Sweet Simple Vegan.