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    You are in: Home / Cookbooks / Vegan Sauces, Savory Spreads, Dips & Tapenades
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    19 recipes in

    Vegan Sauces, Savory Spreads, Dips & Tapenades

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    This is a recipe I whipped together today to use on pizza, as I'd forgotton to buy fresh tomatoes at the market. My partner and I both loved it!

    Recipe #217366

    No Eggs. No butter. I have yet to try this if I can find a sub for the Olive oil. From Great Sauces and Dressings from The Carb-Conscious Vegetarian by Robin Robertson

    Recipe #150868

    I obtained this recipe from someone named Tracy over the vast Internet, at a website I cannot recall since I was doing a search through many at the time. Combining the below ingredients sounds wretched, but it was shockingly good! Could this be Kraft's secret?

    Recipe #61563

    This sauce is creamy and smooth. The original recipe called for evaporated milk, but I made a substitute that turned out delicious. I will include the substitute here as it should be prepared well before hand and let cool. The evaporated milk substitute contains 1 1/8 cup Better Than Milk Soy Powder 1/2 cup warm water 1/4 cup raw cane sugar. The preparation instructions are below with the directions. Once this evapourated milk substitute is cooled combine with the rest of the ingredients for the Vanilla Sauce and pour over your favourite bread pudding or cake. Below are the ingredients for the Vanilla Sauce.

    Recipe #243049

    This recipe is from the Chicago Diner cook book. It's easy, tastes great and the mix makes up to 3 cups at least, so it lasts a long time. I love using this with their Tofu Loaf recipe as well as a brown sauce in Asian dishes, like Tofu Yung or my Pepper Fake recipe which you can find in my profile...just add more tamari to the finished product. The recipe for the spice mix is a bit different cause these are the only ingredients I had on hand.

    Recipe #244337

    I wanted something that you didn't have to cook, and didn't contain any dairy products. I invented this and it hit the spot! It tastes great with plain tortilla chips or crackers.

    Recipe #229733

    3 Reviews |  By Sarah!

    Great to serve with spring rolls, or any other Asian style finger food. This can be kept in the fridge overnight, but be aware that the chili will increase in heat, so if you want to make it in advance and don't want it too hot, could be better to add the chili before serving.

    Recipe #232473

    An interesting change from guacamole, served directly on tortilla chips or crackers. Add more hot pepper sauce for a bigger kick if you want! You can leave it plain or add one of the suggested toppings below. From Food and Drink Magazine.

    Recipe #167766

    My friend Lorna Sass published this recipe in her cookbook called The New Vegan Cookbook. I made this today and was very happy I did. It tasted fresh and delicious. I doubled the recipe because I knew it wouldn't last long if I didn't. You might want to add a little more olive oil then it says to here, it's up to you. I included the soak time for the hiziki in with the prep. time. I didn't use the oil cured olives, the ones I used were in a brine so the flavour was a little less intense and I cut back on the salt.

    Recipe #243040

    This is a classic French spread of olives, capers and garlic that has been lightened up with lentils. Great flavor with fewer calories! I have tinkered with it a little to make it vegetarian, but put options for meat eaters. Adapted from the Great Good Food cookbook.

    Recipe #186823

    This is a combination of two Recipezaar recipes I love: KittyKitty's Roasted Garlic Mayonnaise (#183875) and Carole Reu's Tofu Mayonnaise (#754). I wanted a non-dairy, lower-fat alternative for the Roasted Garlic Mayo and this is what resulted from modifying and combining the two recipes. To get a creamy mixture and avoid too much liquid, press the tofu (instructions below) and discard the excess liquid before using the tofu. I suggest that, because the desired amount of sweetness seems to vary between people who have sampled it, you mix it without sugar first, try it, and then add in small increments to taste, if desired. I think this makes a good veggie dip, as well as sandwich spread. Though thick for a salad dressing, it's good used that way, too.

    Recipe #243687

    1 Reviews |  By basia1

    Tofu based sauces from the Moosewood Cookbook by Molly Katzen.

    Recipe #50426

    This is an appetizer that gets eaten in about 15 minutes at a potluck, and is really easy. I could eat it with a spoon, but usually use some good bread or crackers to dip with. I usually double this for a larger group of folks because everyone always cries for more.

    Recipe #77901

    One of our favorite recipes. A friend gave me a hummus recipe a few years ago, but my husband has altered it so many times that this is the recent final product. Tastes so good with great flavor! Our favorite way to eat this hummus is on bread with sliced avocados and tomatoes on top. Also tastes great in a pita sandwich with avocados, tomatoes, lettuce, sprouts, cucumber, etc. You can use it as a salad dressing by doubling the water. I'm not crazy about it as a salad dressing, but others I know have enjoyed it.

    Recipe #237654

    You can put this on almost anything! I've tried every vegan pesto recipe that I've seen and this is by far my favorite. It's taken, with a slight variation, from

    Recipe #238446

    8 Reviews |  By Mizzy

    this is great on sandwiches, wraps and veggie burgers

    Recipe #90544

    Our friend Sam makes this and loves it. I have not tried it yet, I like the real thing.

    Recipe #123538

    3 Reviews |  By Meghan

    Its is a yummy alternative that I made for a substitution for smoked salmon on a bagel, it has a great flavor and hits the spot. Who says you can't have fun as a vegan?

    Recipe #21516

    No it doesn't taste exactly like the real thing. The only way to get that is to eat it. However it good in its own right and has a lovely thick texture that you might want in cooking. The original was from the Veggie Table.

    Recipe #149831

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