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The Best Raw Vegan Garlic Sauce

Raw Vegan Garlic Sauce -

If you’re looking for something creamy, delicious, oil-free, vegan, and chock full of garlic, then you might want to bookmark this page because you’ll be coming back for this raw vegan garlic sauce!

This raw, and oil-free, garlic sauce is versatile, and is a quick and cheap go-to accompaniment on salads, veggies and sandwiches. Or literally anywhere you like delicious creamy garlic. It basically came together by accident and it immediately became a fridge staple.

Creamy Vegan Sunflower-Based Sauce

How did it happen? I saw a recipe for vegan sour cream that used raw sunflower seeds instead of cashews. No surprise there, just about everyone who makes vegan cream sauces and cheeses has used raw cashews. But they are a bit expensive, and I’m sure there are vegans with cashew allergies that just can’t take another cashew based cream sauce.

So I figured, why not? If it comes out well, maybe it’s worth substituting raw sunflower seeds in other cashew based recipes.

Soaking the sunflower seeds

We Scream for Vegan Sour Cream That Didn’t Work 

Greg and I are rather particular about our sour cream. We eat a lot of Mexican inspired dishes and we love to dollop some cool vegan sour cream on top of a fiery salsa.

So when I followed the recipe exactly (something that never happens), we were a bit disappointed that it didn’t really taste like sour cream.

And there we were, with a blender full of the not-so-sour-cream. We both hate to waste food, so I started throwing in this and that. Greg and I kept sticking our fingers in to taste it after each tweak. Finally, he looked at me and said, “Write down everything you put in that before you forget.” So, I did.

That first time I made it, I used garlic powder. For the next batch I used raw garlic cloves. Depending on your time, love for garlic, and commitment to having garlic breath for a significant amount of time, either works just fine. But we love that full garlic taste so we prefer the raw garlic.*

Where to Put A Vegan Garlic Sauce

We use it on roasted potato wedges, grilled portobello mushroom caps (so good), raw veggies and on our black bean burgers. It’s also killer on roasted broccoli and can totally transform leftovers.

This Raw Vegan Garlic Sauce is amazing on grilled mushrooms and broccoli!

Make It Your Own

If you follow my recipe, the consistency is a little firmer than sour cream, more like the consistency of mayonnaise. If you want it thinner, all you need to do is remove or reduce the cream of tartar by half. The recipe fits nicely in a pint size mason jar (how fun would it be to bring a jar of this amazing sauce over next time you’re invited to someone’s house??) and it will keep in the fridge for about 2 weeks.

To be honest, it could very well last longer than 2 weeks. It just hasn’t lasted long enough in our fridge for us to find out. If anyone does figure that out, leave us a comment and we will update our post :)

Let us know what amazing vegan yummies this creamy, raw garlic sauce elevates in your kitchen!

*Raw garlic has some amazing health benefits, including fighting bacterial and viral infections, regulating blood sugar and lowering blood pressure and cholesterol. It also lowers the risk for lung, brain and prostate cancer. While we are on the subject of health benefits, sunflower seeds are rich in magnesium, B complex vitamins and vitamin E, a powerful antioxidant with anti inflammatory effects.

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Raw Vegan Garlic Sauce

  • Author: Georgia @ Full of Beans


This raw, and oil-free, garlic sauce is versatile, and is a quick and cheap go-to accompaniment on salads, veggies and sandwiches. Or literally anywhere you like delicious creamy garlic.



1 cup raw sunflower seeds (soaked in warm water for at least 1 hour)

1 cup water

1 tsp salt

1/4 tsp fresh ground pepper

2 cloves of raw garlic (or 1.5 tsp garlic powder)

1/4 cup lemon juice

2 tsp raw apple cider vinegar

1/4 tsp cream of tartar


Combine all ingredients in a high speed blender until thoroughly blended, approx 3 minutes.

Transfer to jar.

Store in refrigerator.


the recipe makes a thick-ish sauce. If you want a sauce that’s pourable, simply half, or omit, the cream of tartar.

If you made the following the recipe directly and it’s thicker than you like, stir in some water, about a teaspoon at a time, to the desired consistency. A little bit will make a big difference!


Husband and wife, father and mother, working adults – Greg and Georgia formed Full of Beans to share encouragement, inspiration, and tips to get you started on, and maintain, a plant-based vegan diet (even if you think you don't have the time/money/skills/energy). See the About page for more.

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