6 Easy Whole30 Sauces

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Prep Time: 10 minutes
Total Time: 10 minutes
Author: Justin + Erica Winn
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Ingredients

Stir-fry Sauce:

"Cheesy" Pesto Sauce:

  • 1/4 cup raw sunflower seeds
  • 2 tbsp nutritional yeast
  • 1 clove garlic
  • 1/2 cup artichoke hearts
  • 1 tbsp lemon juice
  • 7 fresh basil leaves
  • 1 cup arugula
  • pinch salt & pepper
  • 1/4 cup olive oil (or avocado oil)

BBQ Sauce:

  • 1/2 cup coconut aminos
  • 1/4 cup tomato paste
  • 2 tbsp white vinegar
  • 1 tbsp mustard
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 2 tsp smoked paprika

Creamy Garlic Sauce:

  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1 cup raw whole cashews
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt

Creamy Herb Sauce:

  • 1/2 cup parsley (packed)
  • 1/4 cup cilantro (packed)
  • 2 tbsp chives
  • 1/2 cup olive oil
  • 1 tbsp lemon juice
  • 1 tbsp mustard
  • 2 cloves garlic
  • 2 tbsp white vinegar
  • pinch salt & pepper (to taste)

Roasted Red Pepper Sauce:

Instructions

For the Stir-fry Sauce:

  • Add all of the ingredients to a bowl or jar and mix well. Store in an airtight container in the refrigerator.

For the "Cheesy" Pesto Sauce

  • Add all of the ingredients except for the olive oil to a food processor or high-powered blender. Pulse until smooth. With the processor running, slowly add in the olive oil to get a creamy consistency. Taste and season with additional salt and pepper as desired.

For the BBQ Sauce:

  • Add all of the ingredients to a bowl or jar and mix well. Store in an airtight container in the refrigerator.

For the Creamy Garlic Sauce:

  • Add all of the ingredients to a food processor or high-powered blender. Blend until smooth. Taste and season with additional salt and pepper as desired. Store in an airtight container in the refrigerator.

For the Creamy Herb Sauce:

  • Add all of the ingredients to a food processor or high-powered blender. Blend until smooth. Taste and season with additional salt and pepper as desired. Store in an airtight container in the refrigerator.

For the Roasted Red Pepper Sauce:

  • Add all of the ingredients to a food processor or high-powered blender. Blend until smooth. Taste and season with additional salt and pepper as desired. If the sauce is too thick, add some avocado/olive oil or juice from the roasted pepper jar and blend again. Store in an airtight container in the refrigerator.

Notes

For the Roasted Red Pepper Sauce, if you can't find or don't have a jar of roasted peppers, you can make your own.
Preheat oven to 425° Fahrenheit and line a baking sheet with parchment paper.
Remove the stems and seeds from 2 bell peppers and slice them into strips. Place them on the baking sheet and drizzle with avocado oil and sprinkle with sea salt. Toss to coat.
Roast for 20 minutes, stirring halfway through. Remove and allow to cool for a few minutes before using in the sauce in place of the jar of peppers.