3 Vegan Dipping Sauces
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3 Vegan Dipping Sauces – Sriracha Mayo, Jalapeño Cilantro and Honey Mustard.
Today is all about dip! I am going to show you how to make 3 super simple, delicious and creamy dipping sauces.
The first one is my personal favorite – Jalapeño Cilantro. You can put this stuff on just about anything. Tacos, burritos, salads. Make a batch of this and use it all week long.
Are you a spice addict? Add an extra jalapeño or two.
Looking for something a little more mild? The Honey Mustard dipping sauce is tangy and delicious. Made with both yellow and dijon mustard, this vegan take on a classic sauce tastes like the real deal. And while there might not be any honey in this, the agave does the trick to get the same flavor.
This would be great on a burger or served up with some vegan chicken strips!
Lastly, is another spicy one – Sriracha Mayo. We are taking this to the next level by adding some chili garlic sauce to the mix. Adjust the spice level by changing the amount of sriracha used.
TSV TIP: You can get the chili garlic sauce I used here.
All of these sauces have so many uses. My personal fave…with french fries!
More of a visual person? Check out the video:
3 Vegan Dipping Sauces
Ingredients
Jalapeño Cilantro Dipping Sauce
- 1-2 jalapeños to taste
- 1 bunch cilantro
- 2 garlic cloves peeled
- 1 lime juiced
- 1 tbsp apple cider vinegar
- 1/4-1/2 cup olive oil
- 1/2 cup vegan mayo
- salt to taste
Honey Mustard Dipping Sauce
- 1.5 tbsp yellow mustard
- 1.5 tbsp dijon mustard
- 2 tbsp agave
- 1/2 cup vegan mayo
- salt & pepper to taste
Sriracha Mayo Dipping Sauce
- 2 tbsp sriracha
- 2 tbsp chili garlic sauce
- 1/2 cup vegan mayo
Instructions
Jalapeño Cilantro Dipping Sauce
- Add all of the ingredients to a food processor (start with 1/4 cup of olive oil and add more if needed). Blend on high. Scrape down the sides and blend again. Taste and adjust salt as needed.
Honey Mustard Dipping Sauce
- Combine all of the ingredients in a bowl and stir to combine.
Sriracha Mayo Dipping Sauce
- Combine all of the ingredients in a bowl and stir to combine.
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
Made this last night and the flavor is great, but I too ended up with a very runny sauce. Mine was not like a dip at all. I only used 1/4 cup of olive oil, and I tried to add extra mayo to thicken it with no luck. I didn’t have vegan mayo, so I used regular mayonnaise. I wonder if that made a difference. I used the sauce on the tacos anyway and the flavor was delicious. I’ll try with much less oil next time.
Can these sauces be frozen?
Could I substitute Greek yogurt for the mayo?
I’ve obviously never made that swap (since it isn’t vegan), but I’m sure you could try it out.
I didn’t think about that. I’m so sorry. Thank you.
Haha – no worries. I just can’t give any guidance 🙂
If licking the jalepeno cilantro dressing off the food processor lid is wrong. I don’t want to be right. Delicious!
Bahahaha – I am with you on that!
This looks delish! Any suggestions to substitute the mayo? I know it’s vegan, but it still grosses me out. lol Thanks!
Haha – I feel you. I actually didn’t start eating mayo until I went vegan. You could use olive oil. These wouldn’t be as creamy and “dip-like”, but they would still have a good flavor. I haven’t tried this, but you could also try out vegan cream cheese. Again, a different flavor, but it would probably be pretty good.
I haven’t made this, and I do try to do low fat when I can… so I’m wondering if coconut yogurt would work. Or cashew cream… I’m just thinking here… it’s hard to find a decent vegan Mayo even that isn’t made with canola oil’ 😫 . I guess I can make my own Mayo, or hope that one of the other options pans out.
I think that plain vegan yogurt will work 👍
I tried the “Jalapeno cilantro dipping sauce” and I substituted the mayo for hummus. Yum! It was a success! and a family member who isn’t vegan loved the sauce. So give it a try with hummus, you might like it.
Ohhhhh! That sounds delish!
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How long do the sauces last after making them? I am thinking of making them in mason jars maybe?
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Is there any substitute for cilantro? To me, it tastes like dish soap… I want to love it, but I can’t. Lol Thank you for your help.
Haha – darn genetics. Well, that green one really is a cilantro-heavy sauce, but you could always swap it out with other fresh herbs/veggies – parsley, dill, basil and green onion are all good options. I haven’t played around with these in this sauce, so I can’t give you exact measurements. But test it out, add a little at a time. You could also always add spinach to bulk it up a bit too. Good luck!
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The jalapeno sauce was delicious – I did change it to just 1/4 cup of olive oil and the consistency was perfect. Another comment mentioned 1/2 cup is a lot and I agree, I think it would be very runny with that much oil. Overall great recipe, thank you so much for sharing! I had it on top of the crispy potato tacos and it was out of this world.
I am going to try the less oil! I have made this 3 times and while it’s wonderful, it is super runny.. came here to ask just that. Will try less oil! Thanks
What brand of vegan mayo do you use?
I like the one from Trader Joe’s as well as the “Just” brand. I really haven’t tried one I didn’t like 🙂
Dijon mustard is not vegan. So that makes one of those recipes none vegan.
Here’s a link to a vegan dijon – not hard to find vegan-ized versions of just about anything. Just gotta do a little research. https://www.annies.com/products/condiments-sauces/organic-dijon-mustard
Are the seeds to be left in the jalapeños?
For me – always. But if you are sensitive to spice, you can remove them 🙂
Is the 1/2 cup of olive oil correct in the cilantro dip? I made it according and it’s very runny. Thank you in advance ?
Yes – I used a 1/2 cup in the recipe. You could always use less if you want it thicker.
My jalapeño-cilantro sauce turned out extremely runny and oily, too. Even after doubling the mayo to try to thicken it, it is nothing like the consistency in the pictures or video. It turned out like a vinaigrette. Good taste but bummed about the texture. If I try this again, I will definitely cut way back on the oil.
I am wondering what are those waffle fries looking things you are serving the sauce with? and how to you make them?(:
I make them by buying frozen waffle fries at the grocery store and heating them in the oven. lol 🙂 Nothing fancy.
How long can these keep in the refrigerator?
The sriracha mayo and honey mustard will keep for months (or until your vegan mayo expiration date). The Jalapeno Cilantro will keep for about a week.
i would be wary of storing the one with oil and garlic in it, is that not an environment that botulism can thrive because of the raw garlic??
Botulism is not a concern for refrigerated items, as it can only produce toxin in a certain temperature range. So just toss it in the fridge! 🙂