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Sauces & Spices (Vegan/GF/No nuts or oils)

The hunt for the basic sauces for our family has been a bit of a quest for me. I usually end up cross-referencing several sites and a million taste tests later I finally have it! This blog post is going to be my drop zone for all things spice and sauces that our family loves. Check back often as God gives me more downloads on awesome combos.




Mix the spice measurements together and store in an airtight jar. Double or triple the measures to have a bigger supply for your recipes. Save your old spice jars to re-use for these yummy blends. We look for all organic spices for these blends below.

Poultry Seasoning

  • 2 teaspoons ground sage

  • 1 1⁄2 teaspoons ground thyme

  • 1 teaspoon ground marjoram

  • 3⁄4 teaspoon ground rosemary

  • 1⁄2 teaspoon nutmeg

  • 1⁄2 teaspoon finely ground black pepper

Steak Seasoning

  • 2 Tablespoons sea salt

  • 2 Tablespoons black pepper

  • 2 Tablespoons garlic powder

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon onion powder

  • 2 teaspoons dried rosemary

  • 2 teaspoons dried thyme




Look for references throughout my recipes on this site to use these sauces until your heart is content!

Vegan BBQ Sauce

  • 8 Medjool Dates, pitted, soaked & drained

  • 6 or 7 oz tomato paste

  • 15 oz canned tomato sauce

  • 1/4 cup coconut aminos

  • 1/4 cup balsamic vinegar

  • 1/3 cup apple cider vinegar

  • 3 tbsp dijon mustard

  • 1 tbsp chili powder

  • 1 tsp onion powder

  • 1 tsp smoked paprika powder

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 1/2 tsp cayenne (optional, to taste or hotness desires.)


  • In high speed blender or food processor, add all ingredients–making sure Medjool dates have been pitted, soaked and drained–and blend until smooth.

  • Transfer mixture to medium pot and allow to simmer for 20 minutes – BBQ sauce will become more flavorful and thicken slightly after simmering.

  • Remove from heat and allow BBQ sauce to cool in pot for 20 minutes.

  • Transfer cooled sauce to 16oz jar– Option to strain BBQ sauce through fine mesh strainer for a smoother sauce, patting sauce with spoon or back of measuring cup to strain.

  • Store BBQ sauce in fridge – use within two weeks.

Enjoy on your favorite burger, use for pulled pork, grilled chicken, or even great for dipping sweet taters!

Vegan Orange Sauce (no oranges needed)

  • 1/2 cup coconut aminos

  • 2 tbsp maple syrup

  • 2 tbsp lemon, lime juice or apple cider vinegar

  • 1/4 to 1/2 tsp red pepper flakes

  • 1 tbsp tomato paste

  • 3 garlic cloves, finely grated

  • 1 tbsp grated ginger (about 1 1/2 inches)

  • 2 tbsp arrowroot flour

  • 1/2 cup filtered water or vegetable broth, more if needed (If using just water, I add about a 1/4 tsp of Herbamare seasoning to the water for a DIY veggie broth.)


Put all ingredients in a small saucepan over medium-high heat. Whisk to combine and bring to a simmer stirring often. About 3 to 5 minutes. Sauce will be a bit gooey. If sauce is thick, add a bit more water. Yields about a cup of sauce.

Side bar: If you enjoy asian food with orange sauce...this is the sauce for you! Add it on top of roasted veggies galore. We love it on cauliflower steaks!

Vegan Cheeze Sauce

  • 2 C Yukon Gold or yellow potatoes (chopped in 1 inch cubes)

  • 1/2 to 2/3 C carrot, chopped (frozen makes this quick)

  • 1/2 C riced cauliflower

  • 1 C water (use water from potato cook) Add more for thinning

  • 1/2 Squeezed lemon (if using juice - 1 Tbsp)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 1/2 tsp sea salt

  • 1/4 tsp paprika (sweet or smoked) (we like the sweet or regular paprika. Each gives a different taste.)

  • 1/2 tsp ground mustard seed

  • 1/2 tsp coconut aminos or regular aminos

Optional Other Ingredients:

(Play around with these below. You might find they are the zing you like for your Cheeze sauce.)

  • 1/4 C cooked chickpeas or chickpea pasta for added plant protein. (when adding these, increase water in the blender to desired consistency. Add 1/4 C at a time.

  • 1 or 2 tsp Dijon mustard (tang taste pref.)

  • 2 tbsp cooked red pepper

  • 1/2 C cooked cashews

  • 2 tbsp nutritional yeast

  • Add a jar of your fave salsa and make it queso cheeze sauce.


  • Put the potato, carrot chunks and cauliflower into a pot of water. Bring them to a boil and simmer for 20-25 minutes, until they are soft and easily pierced with a fork. Or steam them if you prefer.

  • Drain the vegetables and add them to a food processor or high-powered blender. I would recommend using a blender cup that holds up to 64ozs for more space and better blending. Save the hot water to use as you process the ingredients to keep it nice and warm for serving.

  • Add the remaining ingredients and spices and process for 45 seconds to a minute until silky smooth. Add more water from the cooked veggies pot as desired for smoothness.

  • Enjoy with your fries, on pizzas (we do a quinoa crust), cooked veggies and more!

  • Yields about 3 to 4 cups of cheeze sauce.

Vegan Egg/Chik'n Salad Sauce

  • 1 C chopped Yukon Gold or yellow potatoes

  • 1 C cooked chickpea pasta, chickpeas or white beans

  • 2 tbsp dijon mustard

  • 1 tsp onion powder

  • ½ tsp turmeric

  • ½ tsp white pepper

  • ¼ tsp sea salt

  • ½ C filtered water (more to thin)

  • Paprika and chopped chives for sprinkle on top


Cook boil or steam the potatoes on the stove until fork tender. About 20 minutes. Cook chickpea pasta according to directions on box. The pasta chops up better in the blender. If using beans or regular chickpeas, these do not need cooked. Add all the ingredients to a blender and process until smooth. Add water as needed. Be careful not to add to much water, this is supposed to be a bit thicker consistency. Yields about 2 cups.

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