Vegan Salsas, Sauces and Dips

Sauces make a vegan meal. These three are the ones we make every week: a fresh pico de gallo, an egg-free aquafaba mayo made with the liquid from a tin of chickpeas, and a cooling cucumber raita made with soy yogurt.

Each keeps for a few days in the fridge. Storage times are listed in the recipe notes.

Creamy Vegan Cucumber Raita A cooling vegan cucumber raita made with soy yogurt, mint, coriander, ginger and lime. Ready in 10 minutes, the perfect side for spicy curries. Easy Vegan Aquafaba Mayo Recipe Thick, creamy egg-free mayonnaise made with aquafaba, the liquid from a tin of chickpeas. Black salt gives it a real mayo flavor. Ready in about 30 minutes. Pico De Gallo Salsa Recipe Fresh pico de gallo with ripe tomatoes, shallots, chili, lime and coriander. No cooking, ready in 10 minutes, and naturally vegan.