6 Whole30 Sauces that Aren’t Mayo

Name: 6 Whole30 Sauces that Aren't Mayo
Prep time: 5 min
Total time: 5 min
Yield: 1 cup of each sauce
Ingredients: 1 jalapeño, stem removed (deseed if you don't want it as spicy); 1/2 cup olive oil; 1 cup cilantro; 1 cup parsley; 1 shallot; 2 cloves garlic; 1 tablespoon lime juice; salt and pepper, to taste; 1/2 cup raw cashews, soaked*; 1 1/2 tablespoons red curry paste; 1 tablespoon coconut aminos; 2 tablespoons lime juice; 1/2 teaspoon garlic powder; 1/2 teaspoon red pepper flakes; 1/2 teaspoon ground ginger; 1/4 cup water; salt, to taste; 1/2 cup raw cashews, soaked*; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 head roasted garlic**; 1/4 cup + 2 tablespoons water; salt, to taste; 1/2 cup raw cashews, soaked*; 1/4 cup + 2 tablespoons water; 3 tablespoons hot sauce; 1 1/2 tablespoons nutritional yeast; salt, to taste; 3 1/2 tablespoons tahini; 3 tablespoons coconut aminos

January 11, 2018 by Kelly 39 Comments

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6 Whole30 Sauces that Aren’t Mayo that you need in your life! From chimichurri, to creamy lemon garlic, avocado lime, and more, these sauces will add a boost of flavor to meal prep or any Whole30, vegan, paleo, and gluten free meal!

Want some more fun ways to use shredded chicken, check out Prep & Recycle – a free meal prep guide to making shredded chicken + 5 different recipes in under 2 hours!

Whole30 Sauces that aren’t mayo!!!

Sauces make my world go round. I’ve always been obsessed with them. It first started with my love for honey mustard (I made my mom buy every different brand in high school until we found one I liked). Then to regular mustard and always and forever hot sauce.

I love adding something a little sweet or spicy and creamy to my foods to give it some extra flavor.

PS – this homemade honey mustard is legit (not Whole30 approved, but amazing!).

My love for sauces might run in the family? Definitely not my mom, maybe my dad a little, but my sister and I for sure. If you have been to Delaware beaches, you are familiar with Thrashers’ french fries. They don’t serve ketchup and my sister used to be obsessed with ketchup when she was younger.

One time we ordered some fries and she wanted ketchup. My dad asked and the guy said he didn’t have any. Well that wasn’t okay with her and she just stood in the middle of the boardwalk screaming “ketchup!!!!” over and over again. Classic.

It wasn’t until I started looking at labels that I realized what was in some of my favorite sauces. Hot sauce is usually pretty good, but the honey mustards you find on the shelves, no way. They are usually packed with a bunch of additives and sugars.

When switching to a whole foods type approach to eating, especially when you are doing the Whole30, a lot of your favorite sauces are on the no-go list. There are some good options on the shelves now, but they can be pretty expensive. So you have to resort to making your own.

How to Make Whole30 Sauces:

Being a sauce fanatic, I’m totally up for the challenge of making my own sauces. I mean I do it almost every night. So I’m bringing you 6 Whole30 sauces that aren’t mayo!

I know homemade mayo is a staple during the Whole30 and you can do so many different things with it (like this chipotle one or old bay one). But sometimes you gotta change it up. And a lot of people can’t have eggs these days. All of the healthy sauces are egg free, dairy free, gluten free, vegan, and paleo! All you need in a Vitamix or high powered blender and some basic ingredients and pantry staples.

Half of the these Whole30 sauces are made with cashews. When soaked and then blended, they have a great creamy consistency and the taste is very mild. That means you can add whatever seasonings and spices to them.

When using cashews, all you need to do it soak and then drain them. Then add them to your blender with the remaining ingredients and blend until smooth. This method is used for the cashew curry, creamy lemon garlic, and cheesy buffalo sauce.

For the chimichurri and avocado sauce, just add the ingredients to the blender and blender until combined and smooth. The tahini sauce you can use mix everything together by hand. Each one takes less than 5 minutes to make!

What to use Whole30 Sauces with:

Spicy Chimichurri – any kind of meat, eggs, zucchini noodles (or any veggie), egg cups, seafood

Cashew Curry – any kind of fry (carrot and sweet potato are my fav), chicken or beef, roasted veggies, seafood

Creamy Lemon Garlic – over meatballs, spiralized veggies, roasted potatoes, any kind of meat, seafood

Cheesy Buffalo – chicken, enchiladas, roasted veggies

Tahini Dressing – salad dressing, stir fry, roasted veggies, beef, chicken, or turkey, shrimp

Avocado Lime – just about anything, but eggs, all meats, taco boats, grilled shrimp, burrito bowls

What can you substitute for cashews?

I love using cashews as they provide a creamy consistency with a mild flavor. A lot of people can’t have nuts though. If you can’t eat cashews, but can have other nuts, I think almonds would be a great substitute. I also think macadamia nuts would work well too.

If you can’t have any nuts, I would try sunflower seeds. It might throw off the flavors little, but it should still work. If you are short on time, tahini is ground up sesame seeds and could be a good substitute as well. If you are looking to try some tahini, my absolute favorite brand is Soom – use this link to save 10%.

Can you freeze these sauces?

Yes! All of these healthy Whole30 sauces are freezer friendly. To freeze, you can either freeze in a jar or ice cube molds for individual serving sizes. Then you can just defrost when needed. You will need to mix up the sauce as freeze might cause some separation.

They should last in the freeze for up to 6 months.

More Healthy Sauces:

If you are looking for some more fun ways to use shredded chicken, check out Prep & Recycle – a free meal prep guide to making shredded chicken + 5 different recipes in under 2 hours!

overhead of 6 sauces in different jars with the description of what each one is

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6 Whole30 Sauces that Aren't Mayo

6 Whole30 Sauces that Aren't Mayo that you need in your life! From chimichurri, to creamy lemon garlic, avocado lime, and more, these sauces will add a boost of flavor to meal prep or any Whole30, vegan, paleo, and gluten free meal!

Course Side Dish

Keyword Whole30 Sauces that Aren't Mayo

Prep Time 5 minutes

Total Time 5 minutes

Servings cup of each sauce

Author Kelly

Ingredients

Spicy Chimichurri Sauce

1 jalapeño, stem removed (deseed if you don't want it as spicy)
1/2 cup olive oil
1 cup cilantro
1 cup parsley
1 shallot
2 cloves garlic
1 tablespoon lime juice
salt and pepper, to taste

Cashew Curry Sauce

1/2 cup raw cashews, soaked*
1 1/2 tablespoons red curry paste
1 tablespoon coconut aminos
2 tablespoons lime juice
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/4 cup water
salt, to taste

Creamy Lemon Garlic Sauce

1/2 cup raw cashews, soaked*
2 tablespoons lemon juice
1 tablespoon olive oil
1 head roasted garlic**
1/4 cup + 2 tablespoons water
salt, to taste

Cheesy Buffalo Sauce

1/2 cup raw cashews, soaked*
1/4 cup + 2 tablespoons water
3 tablespoons hot sauce
1 1/2 tablespoons nutritional yeast
salt, to taste

Classic Tahini Sauce

3 1/2 tablespoons tahini
3 tablespoons coconut aminos
1 1/2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
2 tablespoons water, for thinning (use more if you like)
salt, to taste

Avocado Lime Sauce

2 medium avocados (200 grams)
1/2 cup cilantro
1/4 cup lime juice

Instructions

For all the sauces, except the tahini:

Place in a high powered Vitamix or blender and blend until smooth.

For tahini sauce:

All all ingredients to a small bowl and whisk until combined.

All sauces should last about a week or more in the fridge!

Notes

*Place cashews in a bowl. Cover with water. Let soak for at least 30 minutes or overnight (30 minutes if you are in a pinch).
**I roasted my garlic ahead of time. To roast garlic, preheat oven to 375 degrees Fahrenheit. Peel the outer layers of the garlic skin off leaving the cloves still attached and chop off the top of the bulb. Place in aluminum foil and drizzle ½ teaspoon olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes.

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