Vegan Condiment Staples + Recipes

Merriam Webster defines a condiment as “Something used to enhance the flavor of food.”

That’s why most people have a favorite condiment that they keep on hand, to add some punch to their favorite dishes…whether it’s a sauce, salsa, chutney or seasoning.

I happen to have three favorites that I always keep on hand in the refrigerator. All three are delicious and super easy to make.  The three condiments that I can’t live without are Vegan Parmesan, Vegan Garlic Aioli and Garlic Cashew Cheese. All three recipes can be found in the condiment section of my cookbook, Peruvegan, to replace the animal products that are traditionally used in Peruvian cuisine. However, they are delicious on any cuisine!

The Vegan Parmesan is super tasty on soups, salads, stews and of course…pasta. When I’m hungry I eat a spoonful as a snack. It’s loaded with B vitamins and it’s so good for you. The Vegan Garlic Aioli can be used as a replacement for sour cream or mayonnaise. I put a dollop on soups, stews, rice dishes and just about everything else. It also makes a great sandwich spread. The Garlic Cashew Cheese is just divine. It’s great ON anything and IN everything. You can use it on bagels, spreads or crackers. It’s also delicious in soups or stews or bean puree, where it deliciously melts and adds extra creaminess. The same thing goes for when you add it to the top of your pasta! It’s also great as a base or topping in lettuce wraps. The possibilities are endless with these three condiments:

vegan parmesanVEGAN PARMESAN

1 cup of walnut “powder” (whole raw walnuts pulverized in a blender or food processor)

2/3 cup of nutritional yeast

1 ½ teaspoons of salt (or to taste)

Put all ingredients into a glass jar with a lid and shake.

Makes approximately 1 2/3 cup.



VEGAN GARLIC AIOLI      vegan garlic aioli two

¼ cup soy milk

3 cloves of garlic, minced

2/3 cup canola oil

¾ teaspoon apple cider vinegar

½ to 1 teaspoon of salt (to taste)

Place soy milk and garlic in a blender. Use the lowest speed possible. If you have a “stir” setting, that works great. Blend soy milk and garlic. With the blender running, add the canola oil one tablespoon at a time, pouring it in as slowly as possible. Keep the blender running, until you have incorporated all of the oil and the mixture is the consistency of mayonnaise. Add cider vinegar and salt and blend.

Makes approximately ¾ cup.


GARLIC CASHEW CHEESE   garlic cashew cheese

2 cups raw cashew pieces (soaked in water overnight)

½ cup water

1 ½ tablespoons rice vinegar (unseasoned) or apple cider vinegar

3 tablespoons nutritional yeast

1 ¼ tablespoons of mellow red miso

5 – 8 cloves of garlic

1 teaspoon of salt (or to taste)

Dash of agave nectar (optional)

Combine all ingredients in a blender or food processor.

Makes approximately 1 ½ cups.

Comment via Facebook

About vickicosio

Vicki Cosio is a nationally ranked athlete, 15 year vegan and vegan cookbook author of Peruvegan: Easy, Cheesy, Cozy & Creamy Vegan Peruvian Recipes. Check out Vicki's cookbook here. Vicki's passion is to promote veganism, by being an example in her sport and in her cooking. Vicki is featured on the Great Vegan Athletes website and she and her recipes have been featured in Vegan Health and Fitness Magazine.
All articles by