Made without eggs or oil, this special sauce can be used in several different ways. Spread it over your favorite veggie burger for a vegan Big Mac, use it on sandwiches, serve it as a dip with fries, or drizzle it over a salad for delicious gluten-free comfort food. This recipe is naturally dairy-free, yet ultra-creamy. Once you taste it, you may want to eat it straight from the bowl!
Ingredients You’ll Need
This special sauce gets its creaminess from raw cashews instead of vegan mayo. If you can’t eat nuts, you can also use hemp hearts with similar results. Using tomato paste instead of ketchup keeps this sauce refined-sugar-free. When you pair it with yellow mustard, apple cider vinegar, and maple syrup, it tastes remarkably like the real thing!
How to Make Vegan Burger Sauce
In a high-speed blender, combine the cashews, water, vinegar, yellow mustard, maple syrup, tomato paste, onion powder, and salt. Secure the lid and blend until very smooth, about 60 seconds. Scrape down the sides of the blender and blend again, to make sure you haven’t missed any cashew pieces. Taste the burger sauce and make any adjustments, as needed. If you would like a smoky flavor, try adding a pinch of smoked paprika. For more of a tangy flavor, add a little more vinegar or a splash of pickle juice. (Sweet pickle relish or dill relish can also be added if you keep that in the fridge.) Once the sauce is done, pour it into a glass jar with an airtight lid. This vegan special sauce can be stored in the fridge for up to a week! It will thicken when chilled, so you may need to stir in a tablespoon of water to make the consistency runny again. Spread it generously on a bun and serve with your favorite burger patties, like my vegan black bean burgers. It also makes a delicious dip for french fries! Looking for more vegan comfort food? Try Vegan Quesadillas, Mac and Cheese, or Vegan Alfredo for more ideas. If you try this vegan burger sauce recipe, please leave a comment and star rating below letting me know how you like it.
