Category Archives: Sauces and condiments

Mayonnaise, cheese sauce, gravy etc

Instant cranberry sauce by Rebecca (Christmas 2019)


Never buy a jar again. This takes no time, has nothing nasty in it (apart from sugar) and tastes much lovelier.


  • 100g light muscovado sugar
  • 100ml orange juice
  • 250g fresh or frozen cranberries


  1. Bring the juice and sugar to a boil. Add a splash of port if you like.
  2. Tip in the cranberries and simmer till soft but still with some shape – around five minutes for frozen or eight minutes for fresh.
  3. Pour into a jar and leave to cool.
  4. Will keep for a month in the fridge. Freezes well too.

By Rebecca

5-minute gravy by Rebecca (Christmas 2019)

GravyIt’s easy to find gravy mixes that are vegan (even the beef-flavoured ones don’t often have any meat in them!). However, they do have a lot of unnecessary additives and often contain palm oil. Make your own instead.


  • 150ml red wine
  • 2 tsps vegan stock powder
  • 500ml water
  • 1 tsp each of garlic and onion powder
  • 2 tsps mixed herbs (sage, rosemary, thyme)
  • 1 tbsp dark soy sauce
  • 1 tsp Natex or Marmite
  • 2 tbsps arrowroot or other thickener (cornflour, tapioca starch etc)
  • 1 tsp brown (muscovado) sugar
  • Pepper to taste
  • Optional flavourings: balsamic vinegar, mustard, horseradish, redcurrant jelly or any dark fruit jam


  1. Boil the red wine till it loses some of its rawness.
  2. Turn down to a simmer.
  3. Add stock powder and water.
  4. Add the herbs, soy sauce, sugar, Natex and garlic/onion powder.
  5. Slake two tablespoons of arrowroot with a little water and stir into the gravy. Stir till it thickens. If it’s too runny, mix a little more thickener.
  6. Now taste and decide what you need. Jelly or jam for more sweetness and a glossy finish, balsamic for a touch of acidity. If you need it saltier, don’t add pure salt – go for more stock powder, soy sauce or Natex instead to give depth.
  7. Make a big batch and freeze it in portions.

By Rebecca

Three onion dip and Tangty pesto dip, from Veganuary film and talk night

Veganuary 2019 food

Andrew created two dips to be served with crudités.

3 onion dip

Inspired by Tesco’s Wicked Kitchen range, this dip contains the following ingredients mixed together:

  • soya milk
  • silken tofu
  • coconut yogurt
  • nutritional yeast
  • sunflower oil
  • mustard
  • garlic
  • cider vinegar
  • spring onions
  • red onions
  • chives
  • salt

Tangy pesto dip

Jazz up your supermarket-bought pesto by blending in the following:

  • vegan pesto
  • chickpeas
  • spinach
  • onion
  • mild curry powder
  • lemon
  • pine nuts

#Vegan mayonnaise

At our recent egg-free cookery demo, we showed two of many ways to make mayonnaise without eggs (or dairy). Here is Andy’s selection.


  • ½ cup unsweetened soy milk
  • 1 cup rapeseed oil
  • 1 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • ½ tsp sugar (or another sweetener of your choice)
  • ¼ tsp Dijon mustard
  • ¾ tsp salt


  • Combine all ingredients in a high-speed blender, adding the oil last, blend on high speed for 30 seconds.
  • Store in an airtight container in the fridge for up to 1 month.

Adapted by Andy from Fab Lunch (YouTube video available)

Favourite Cheese Sauce Recipe (vg, gf, oil-free option, nut-free option, customisable)

If you enjoyed eating mac and cheese at the vegan cheese cookery demo last week, here is the recipe for the sauce.

Mac and cheese

Adventure and Cake

The other night I did my first ever cookery demo, and I loved it.  Probably mainly because I managed to crowbar in some cheese jokes.

When I became vegan, I accepted the ‘truth’ that I would never enjoy mac n cheese again, never again make cheese jokes… How wrong I was. This is my favourite comfort food which also doubles as a carb-loading meal the night before a race, but isn’t as stodgy as a non-vegan version, plus you get one of your five-a-day!

Q: “How does Spanish vegan cheese introduce itself?” A: “Soy cheeze!” 

This recipe is completely flexible; you can use pumpkin or potatoes and carrots instead of the squash, or miss out literally any of the ingredients (although not all!) and it’ll still work – you can even substitute the mylk for water. So don’t worry if you’re missing an item or two from the list…

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GUEST POST: Vegan “butter”

Vegan butter recipe as asked for by a few people at the World Vegan Month party.

Vegan “Butter”

Vegan butterred toast by Emma
Emma’s vegan butter on toast, and (INSET) the original recipe from

A delicious light buttery taste and importantly it melts like butter on pasta or vegetables.   I couldn’t imagine asparagus without butter and sometimes olive oil is too plain or strong.   A bit of a faff for some people I should think.

Taken from

  • 1/4cup +2tsp soya milk
  • 1/2tsp apple cider vinegar
  • 1/2tsp coconut vinegar (or apple cider vinegar)
  • 1/4+1/8tsp salt  (ie a pinch)
  • 1/2cup+2tbsp+1tsp (130g) refined coconut oil (melted and then cooled to room temperature)
  • 1tbsp canola or rice bran oil or light olive oil
  • 1tsp liquid soya lecithin,
  •      or 2 1/4 tsp soya lecithin granules
  • 1/4tsp xanthum gum
  •   or 1/2+1/8tsp psyllium husk powder

a)  Whisk together the soya milk, vinegars and salt and leave to stand until it has curdled.

b)  Measure melted coconut oil and the other oil into a food processor.   Add the soya milk mixture,  soya lecithin and xanthan gum.  Process for five minutes scraping down the sides half way through.

It needs to solidify as soon as possible after mixing for a smooth butter.

c)  Pour the mixture into a mould, eg  marg tub or large ice cube tray, and freeze for one hour until solidified.  Store for use in the fridge.