Homemade Vegan Yum Yum Sauce

Here’s my go-to vegan yum yum sauce recipe, with a creamy, tangy blend of plant-based ingredients that makes pretty much any dish taste better. Whether you’re dipping vegetables, drizzling it on rice bowls, or using it as a sandwich spread, this sauce is a game-changer.

This sauce has become my weekly staple – I usually make a double batch because it disappears so quickly in our house. And let’s be honest, what doesn’t taste better with a generous dollop of yum yum sauce on top?

What Kind of Plant-Based Mayo Should I Use?

Plant-based mayo comes in several varieties, and picking the right one can make a big difference in your yum yum sauce. Regular vegan mayo made with soybean oil tends to work best since it has a neutral flavor that won’t overpower the other ingredients. Some popular brands like Follow Your Heart, Just Mayo, or Hellmann’s Vegan offer great options that have a smooth, creamy texture similar to traditional mayonnaise. If you’re avoiding soy, look for varieties made with aquafaba (chickpea liquid) or other plant oils – they’ll work just as well in this recipe, though they might have a slightly different taste profile. Just steer clear of low-fat versions, as they won’t give you that rich, creamy texture that makes yum yum sauce so special.

Options for Substitutions

This sauce is pretty easy to customize with what you have in your pantry:

• Plant-based mayonnaise: You can use any vegan mayo brand you like, or make your own using silken tofu – blend 1 cup silken tofu with 1 tablespoon lemon juice and 1 teaspoon mustard for a similar consistency.
• Rice vinegar: Apple cider vinegar or white wine vinegar work just as well here. If using apple cider vinegar, start with a bit less as it’s slightly stronger.
• Tomato concentrate: Ketchup can work in a pinch – use 3 tablespoons but reduce the sugar by half since ketchup is already sweetened.
• Plant-based butter: You can skip the butter and use an extra tablespoon of neutral oil like canola or sunflower oil instead.
• Granulated sugar: Feel free to use maple syrup or agave nectar as natural sweetener alternatives. Start with 2 teaspoons and adjust to taste since liquid sweeteners are often sweeter.
• Smoked paprika: Regular paprika works too, but you’ll miss some of that smoky flavor. You could add a tiny drop of liquid smoke (just 1-2 drops!) to make up for it.

Watch Out for These Mistakes While Making

The biggest challenge when making vegan yum yum sauce is achieving the right consistency – adding all the water at once can make it too thin, so it’s better to start with one tablespoon and adjust gradually until you reach your desired thickness.

Temperature control matters too – using melted butter that’s too hot can cause the mayonnaise to separate, so let it cool slightly before mixing it in, and always whisk your ingredients together rather than using a blender to maintain the sauce’s creamy texture.

For the best flavor development, avoid serving the sauce immediately after mixing – letting it rest in the refrigerator for at least 30 minutes allows the flavors to meld together and the garlic powder to fully hydrate.

A common mistake is not tasting as you go – since different brands of vegan mayonnaise vary in saltiness and tanginess, you might need to adjust the amount of rice vinegar or sugar to achieve the perfect balance.

What to Serve With Yum Yum Sauce?

This creamy, slightly sweet sauce is perfect for jazzing up so many different dishes! It’s great drizzled over rice bowls with grilled veggies and tofu, or used as a dipping sauce for crispy air-fried potatoes or sweet potato fries. I love serving it alongside veggie sushi rolls or using it to dress up a simple grain bowl with quinoa, roasted vegetables, and chickpeas. You can also use it as a spread for veggie burgers or sandwiches, or thin it out with a bit more water to make a tasty salad dressing.

Storage Instructions

Keep Fresh: This yum yum sauce stays good in the fridge for up to a week when stored in an airtight container or mason jar. The flavors actually get better after a day or two as they have time to mingle together! Just give it a quick stir before using if any separation occurs.

Make Ahead: You can whip up this sauce a few days before you need it – it’s perfect for meal prep! Just remember to keep it chilled. If it thickens up too much in the fridge, simply stir in a tiny splash of water to reach your desired consistency.

Not Recommended: I don’t recommend freezing this sauce since mayo-based dressings can separate and change texture when frozen and thawed. Plus, it’s so quick to make fresh that there’s really no need to freeze it!

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	70-1440 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 2-5 g
• Fat: 70-80 g
• Carbohydrates: 30-35 g

Ingredients

• 1 tsp smoked paprika (adds a deeper, smoky flavor)
• 1 tbsp sugar
• 1 tsp garlic powder
• 2 tbsp water
• 2 tbsp tomato paste
• 1 cup plant-based mayonnaise
• 1 tbsp melted plant-based butter (I like Miyoko’s Kitchen Cultured Vegan Butter)
• 1 tbsp rice vinegar

Step 1: Combine Ingredients

In a mixing bowl, add vegan mayonnaise, tomato paste, rice vinegar, smoked paprika, garlic powder, white granulated sugar, melted vegan butter, and water.

Make sure to measure out each ingredient as needed to ensure the proper balance of flavors.

Step 2: Mix Until Smooth

Use a whisk to thoroughly combine the ingredients in the bowl.

Whisk until the mixture is smooth and well mixed, ensuring there are no lumps and the ingredients are evenly distributed.

Step 3: Chill for Flavor Development

Cover the bowl and place it in the refrigerator.

Allow the mixture to chill for at least an hour to let the flavors meld together.

For best results, let it chill for up to 24 hours before serving, enhancing the depth and richness of the sauce.