3 Vegan Sauces

If there’s one thing I’ve learned since becoming vegan-ess…

(I don’t call myself vegan because veganism is a way of life and a doctrine of sorts. While I am simply refraining from eating all animal products – which I am doing purely for health reasons – veganism is the act of cutting out ALL animal products. Aka, true vegans can’t wear fur or use makeup that’s made with animal products. And we all know at CannizzoClutch just how much I love a leather boot and Burt Bees tinted chapstick!)

…is that eggs and dairy are in EVERYTHING.

Most surprisingly, these two ingredients are found in most sauces, particularly store bought sauces. Don’t ask me why egg powder seems to be a running theme in many jar sauces, it just is.

But we at CannizzoClutch love our sauces- especially those delicious cream sauces – so here are some classic sauces made vegan.

Vegan Alfredo



  • 1/2 cup of Raw Cashews
  • 1/4 cup of Macadamia Nuts
  • 1/4 cup of Skinless Almonds
  • 3 Cloves of Garlic
  • 1/4 cup of Nutritional Yeast
  • 1 tsp of Lemon Juice
  • 2 tbsp of Tahini
  • 2 tbsp of Olive Oil
  • 1/2 cup of Cashew Milk (I like using cashew milk instead of almond milk because it’s slightly thicker and is closer to the consistency of cows milk)


Step 1: Soak the cashews, macadamia nuts, and skinless almonds in a bowl of lukewarm water overnight.

Step 2: In a skillet, combine the garlic (minced) and olive oil. Cook on medium heat until the garlic is golden brown.

Step 3: Add the soaked nuts and garlic/olive oil to a blender and blend until smooth.

Step 4: Add the lemon juice, nutritional yeast, tahini, and cashew milk to the blender. Blend the mixture until it’s completely smooth and there are ABSOLUTELY NO LUMPS. For an added kick, feel free to add 1-2 tsps of dijon mustard.

Vegan Bolognese



  • 2 Carrots
  • 2 Zucchini
  • 2 Celery Stalks
  • 1 Yellow Onion
  • 1 Shallot
  • 3 Cloves of Garlic
  • 1/2 Cup of Parsley
  • 1/2 Cup of Basil
  • 2 Cups of Soaked Lentils
  • 1 16oz Can of Chopped Tomatoes
  • 2 Tbsp of Olive Oil
  • 1 Small Jar of Tomato Paste


Step 1: Dice the shallot and onion. In a large saucepan, combine the olive oil and tomato paste. Add the diced shallot and onion and bring to a medium heat. You want to cook this until the shallot and onion are tender.

Step 2: Roughly chop the carrots, zucchini, and celery stalks. Add these to the tomato paste/shallot mixture. Don’t cook the veggies through because they will continue to cook during the rest of the process.

Step 3: Add the soaked lentils (remove them from the water) and the chopped tomatoes. Bring to a low simmer. Add the chopped parsley and basil.

Step 4: Allow the sauce to cook uncovered for about 1 hr on medium heat or until the tomatoes no longer carry that pungent tomatoeee taste. Enjoy!

Vegan Pesto



  • 2 cups of Basil
  • 1/2 cup of Pine Nuts
  • 1/4 cup of Macadamia Nuts
  • 6 Cloves of Garlic
  • 1/4 cup of Nutritional Yeast (this helps to give the cheesy flavor)
  • 2 tsp of Salt


Step 1: Place all the ingredients in a food processor and puree until smooth.

Step 2: Enjoy! And put your feet up cause that was some hard work!

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