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    Home » Recipes » Sauces & Dressings

    published: Jun 13, 2021 · by Kris · This post may contain affiliate links

    Vegan Chimichurri Sauce

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    Vegan Chimichurri Sauce on a spoon
    Vegan Chimichurri Sauce in a bowl
    Vegan Chimichurri Sauce in a bowl
    Vegan Chimichurri Sauce on a spoon
    Vegan Chimichurri Sauce on a spoon

    This vegan chimichurri sauce is a flavor powerhouse that instantly improves everything you put it on. Fresh parsley and cilantro is mixed with garlic, vinegar and olive oil to create the perfect condiment.

    The recipe comes together in a matter of minutes and has so many uses. Make up a batch and keep it in the fridge and you'll find all sorts of uses for it.

    This chimichurri sauce is great when used as a condiment for grilled proteins and vegetables, as a marinade for tofu, drizzled over vegetables, with rice and other grains, or simply as a dip for bread.

    Yum!

    vegan chimichurri sauce in a bowl this Recipe
    Table of Contents
    • Ingredient Notes
    • Step By Step Instructions
    • Frequently Asked Questions
    • Storing and Freezing
    • Related Recipes
    • Recipe

    Ingredient Notes

    • parsley - this is the star of the show. We prefer to use flat leaf parsley, but substituted curly parsley once and it was fine so if that's all you have it will work.
    • nutritional yeast - this is option, but we love that savory/earthy taste that it adds
    • apple cider vinegar - you could substitute with red wine vinegar
    • cilantro - if you don't like cilantro skip it and add extra parsley instead

    Step By Step Instructions

    This recipe comes together very quickly and easily.

    Add the garlic and red onion to a food processor and pulse until they're cut in nice small pieces.

    vegan chimichurri sauce in food processor

    Then go ahead and add the parsley, cilantro, vinegar, lemon juice, nutritional yeast, red pepper flakes, salt, and pepper to the food processor and blend stopping to scrape down the sides of the bowl as needed.

    With the processor running, drizzle in the olive oil until smooth and the oil is thoroughly combined.

    Transfer to a bowl and use as you see fit.

    vegan chimichurri sauce in a bowl

    Frequently Asked Questions

    What is chimichurri sauce?

    It's a traditional condiment used in Argentina, Uruguay and Paraguay. Most often served with grilled dishes.

    Can you freeze chimichurri sauce?

    Absolutely! We freeze it in an ice cube tray and then transfer to a freezer back. Then when you want to use it, just defrost a few cubes in the microwave. This is a great flavor shortcut.

    vegan chimichurri sauce in a jar with a spoon

    Storing and Freezing

    Vegan chimichurri sauce keeps well in the fridge for up to 4 days in an air tight container.

    It also freezes really well. I like to freeze it in ice cube trays and then pop out and store in a freezer bag. When you want to use some pop in the microwave to defrost.

    Related Recipes

    Chimichurri Rice

    Easy Vegan Chorizo

    Garbanzo Fritos

    Vegan Tres Leches Cake

    Print

    Recipe

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    vegan chimichurri sauce in a bowl feature

    Vegan Chimichurri Sauce


    ★★★★★

    5 from 1 reviews

    • Author: Kris
    • Total Time: 10 minutes
    • Yield: 1 ¼ cups 1x
    • Diet: Vegan
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    Description

    This vegan chimichurri sauce is a flavor powerhouse that instantly improves everything you put it on. Fresh parsley and cilantro is mixed with garlic, vinegar and olive oil to create the perfect condiment.


    Ingredients

    Scale
    • 4 cloves garlic, roughly chopped
    • ¼ cup red onion, diced
    • 1 packed cup parsley
    • ½ packed cup cilantro
    • 2 Tbs apple cider vinegar
    • 1 Tbs lemon juice
    • ¼ nutritional yeast
    • ½ tsp salt
    • ⅛ tsp black pepper
    • ⅛ tsp red pepper flakes
    • ¾ cup olive oil

    Instructions

    1. Add garlic and red onion to a food processor and pulse until they are finely chopped.
    2. Then add the parsley, cilantro, vinegar, lemon juice, nutritional yeast, salt, pepper, and red pepper flakes to the food processor and blend until everything is smooth.  Stop to scrape down the sides of the bowl as needed.
    3. With the processor running, drizzle in the olive oil until thoroughly combined.
    4. Transfer to a bowl and refrigerate until ready to use.

    Notes

    • If not using a food processor, finely chop everything by hand and add to a bowl before drizzling in the olive oil
    • Prep Time: 10 minutes
    • Cook Time: 0 minutes
    • Category: sauce
    • Method: no cook
    • Cuisine: South American

    Nutrition

    • Serving Size: 2 Tbs
    • Calories: 137

    Keywords: vegan, chimichurri, sauce, parsley, condiment, gluten-free, dairy-free

    Did you make this recipe?

    Share a photo and tag us @paperandheartblog

    • Vegan Tres Leches Cake
    • Garbanzos Fritos
    • Easy Vegan Chorizo
    « Garbanzos Fritos
    Teriyaki Tofu and Noodles in the Oven »

    Reader Interactions

    Comments

    1. Kris says

      December 29, 2021 at 11:14 pm

      Yes!

      ★★★★★

      Reply

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