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!
Table of Contents
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.
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.
Frequently Asked Questions
It's a traditional condiment used in Argentina, Uruguay and Paraguay. Most often served with grilled dishes.
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.
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
PrintRecipe
Vegan Chimichurri Sauce
- Total Time: 10 minutes
- Yield: 1 ¼ cups 1x
- Diet: Vegan
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
- 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
- Add garlic and red onion to a food processor and pulse until they are finely chopped.
- 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.
- With the processor running, drizzle in the olive oil until thoroughly combined.
- 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
Kris says
Yes!