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You are here: Home / Dips/Sauces / Inspired Vegan Chimichurri Sauce

Inspired Vegan Chimichurri Sauce

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An inspired Vegan Chimichurri Sauce made with fresh parsley, cilantro, dark balsamic vinegar, apple cider vinegar, lemon juice, oregano and pumpkin seeds and 100% vegan, dairy-free, nut-free and oil-free! Perfect served over fries, buddha bowls, burritos or even pasta!

chimichurri sauce in white bowl on plate with fries

Get those taste buds ready, I’m back with another bold-flavored recipe today, just in time for the weekend!

I originally was going to call this strictly Chimichurri Sauce, but since it’s not exactly chimichurri, I didn’t want to upset anybody by calling it that. Classic chimichurri uses solely parsley (no cilantro), red wine vinegar, garlic, oregano and oil and is also not pureed into a 100% smooth sauce.

Since I use parsley, cilantro, dark balsamic vinegar, apple cider vinegar, lemon juice, oregano and pumpkin seeds and no oil, it is definitely not chimichurri. However, it definitely is a close cousin in terms of flavor. I know I recreate classics with completely different ingredients all the time, but that is usually in terms of standard basic recipes like cakes, ice cream or something, but not something so specific as a chimichurri, I didn’t want to disrespect anybody by calling it that and be respectful to different cultures. This is also the same reason why I didn’t name this Gazpacho.

To make an inspired oil-free vegan chimichurri sauce, we need some amazing fresh bold-flavored ingredients:

WHAT IS CHIMICHURRI?

Chimichurri is very bold in flavor and known for the heavy herb flavor, tart from acidity and is typically used as a marinade or spooned over beef or other meats sometimes. So, basically, a very strong sauce to be used in smaller amounts. The same applies here with this recipe.

INGREDIENTS NEEDED

  • Fresh cilantro
  • Fresh parsley
  • Dark balsamic vinegar
  • Apple cider vinegar
  • Lemon juice
  • Dried oregano
  • Pumpkin seeds
  • Garlic

bunch of fresh parsley

bunch of fresh cilantro

ingredients for vegan chimichurri sauce

HOW TO MAKE VEGAN CHIMICHURRI

Add all of the ingredients to a powerful blender or food processor and process until completely smooth. Serve as you wish.

roasted cherry tomatoes on top of chimichurri noodles

HOW TO SERVE

Since I don’t eat meat, I have used this as a dipping sauce for french fries and holy moly, it’s fabulous and my favorite way to eat it! It is also good on pasta, as I’m sharing that here over these amazing pappardelle pasta. However, since it is such a strong sauce, a little goes a long way. It’s basically similar to a pesto in flavor, just more of an acidic punch and of course, not basil, but stronger herbs of cilantro and parsley. You could use it as a spread on veggie burgers, too.

This sauce would also be delicious to “bring alive” buddha bowls drizzled on top.

wooden bowl of chimichurri sauce and pappardelle noodles

MORE VEGAN SAUCES

  • Lemon Ginger Sauce
  • Poblano Pepper Cream Sauce
  • Best Vegan Queso
  • Texas BBQ Sauce
  • Thai Peanut Sauce

This post contains affiliate links. See my full disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Inspired Vegan Chimichurri Sauce (Oil-free!)

Brandi Doming
A Vegan Chimichurri-Inspired Herb Sauce made parsley, cilantro, dark balsamic vinegar, apple cider vinegar, lemon juice, oregano and pumpkin seeds and 100% vegan, dairy-free, nut-free and oil-free! Perfect served over fries, buddha bowls, burritos or even pasta!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Dinner
Cuisine American, Gluten-free, Vegan
Yields 1 cup

Ingredients

  • 1 lightly packed cup (22g) fresh parsley
  • 3/4 lightly packed cup (15g) fresh cilantro
  • 4 tablespoons (60g) water
  • 2 tablespoons (30g) fresh lemon juice
  • 1 tablespoon (15g) apple cider vinegar
  • 1 tablespoon (15g) dark balsamic vinegar (really gives depth of flavor!)
  • 2 large garlic cloves 9g
  • 1/4 cup (40g) raw unsalted pumpkin seeds
  • 1 tablespoon dried oregano
  • 1/8 teaspoon cayenne pepper (optional but highly recommended for flavor depth and a kick)
  • 1/2 teaspoon salt and 1/4 teaspoon black pepper

NOTE

  • Weigh ingredients for best results.
  • I use this scale.

Instructions
 

  • Add all of the ingredients to a high-powered blender and blend, starting slow and increasing speed, until smooth. You will need to scrape the sides a couple of times, as it will spatter up the sides. Blend until completely smooth. Add and adjust cayenne as needed. I found 1/8 teaspoon to be perfect, a nice kick of heat without being too spicy, but just delicious.
  • Chimichurri is very bold in flavor and known for the heavy herb flavor, tart from acidity and is typically used as a marinade or spooned over beef or other meats sometimes. So, basically, a very strong sauce to be used in smaller amounts. The same applies here with this recipe.
  • I have used this as a dipping sauce for french fries and it's fabulous and my favorite way to eat it! It is also good on pasta, but since it is such a strong sauce, a little goes a long way. It's basically similar to a pesto in flavor, but more acidic and a punch. It can be used in many ways and as a drizzle to bring alive any type of buddha bowl!
  • To make the cherry tomatoes over pasta, just add as many tomatoes as you like, cut in half, to a parchment-paper lined pan and bake at 375°F for 15-20 minutes until juicy and blistered!

Nutrition

Serving: 4tablespoonsCalories: 69kcalCarbohydrates: 4.8gProtein: 3gFat: 4.9gSaturated Fat: 1gSodium: 243mgPotassium: 173mgFiber: 1.3gSugar: 1.2gCalcium: 38mg
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword oil-free chimichurri sauce, vegan chimichurri sauce

Filed Under: Dips/Sauces, No Bake, Nut Free Tagged With: chimichurri, cilantro, flavor, Gluten-free, Nut free, Oregano, Parsley, pesto, pumpkin seeds, Sauce

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Comments

  1. Wendy

    August 3, 2018 at 11:32 pm

    Brandi– curious what brand of Balsamic you use? Cannot wait to try this!

    Reply
    • brandi.doming@yahoo.com

      August 3, 2018 at 11:39 pm

      Hi Wendy, there is actually a picture of it above in the post 🙂 It is the Pompeian brand. My favorite!

      Reply
  2. Wendy

    August 4, 2018 at 1:12 am

    Hi Brandi, This looks absolutely amazing!!! I’m dealing with Type 2 and have gotten my A1c down from 13.3 last May to 6.6 this May using just food and walking AND my own form of stress release – so I’m thrilled! Still, I’m very sensitive to carbs – yet I’m doing a vegan eating plan. So, your sauce seems like just the thing for me to put on bowls – a normal Buddha Bowl on Rice / Quinoa sends my blood sugar up to 11.3 or higher! So, broccoli and kale are my replacement for rice, quinoa, bread – and now to have a great sauce that looks to be able to keep my blood sugar down is a HUGE gift. My question is – what could I use to replace the cilantro, please? Cilantro, raddichio and goat anything all taste like soap in my mouth ;-)). I usually replace cilantro with parsley – but you’ve already got parsley in the recipe. Any and all suggestions would be MUCH APPRECIATED. Yours in Gratitude, WendyHT

    Reply
    • brandi.doming@yahoo.com

      August 4, 2018 at 8:06 pm

      Hi Wendy! That is such awesome news! I would just sub with spinach, try using the same weight amount, OR you could try all parsley. If you don’t mind a stronger parsley flavor. Traditional chimichurri is made with all parsley anyways, so it should work. Or spinach is a very mild flavor and could possibly work too!

      Reply
  3. Russell

    August 4, 2018 at 12:15 pm

    Hi Brandi, this sounds great and can’t wait to try it on some grilled fish.

    Helen good to hear you are doing great. About the Cilantro, try using a little green onion. I make a version of chimichurri using just flat leaf parsley aka Italian parsley, green onion, extra virgin olive oil, salt n pepper. I would bet the green onion would be a great replacement. You could also try using a little bit of fennel and dill in small increments. Hope this helps.

    Reply
  4. Beth

    August 5, 2018 at 9:53 pm

    5 stars
    Made this Friday night – almost exactly like Brandi’s recipe – except I used buccatini instead of parpadelle & it was delish! I’m little spice shy, so I put in less cayenne in the recipe, tasted is and decided to add in the rest and it was great. Just the right amount of ‘kick’. It was also very easy to make – had almost everything in the cupboard or fridge. Five stars!

    Reply
    • brandi.doming@yahoo.com

      August 6, 2018 at 7:53 pm

      So awesome to hear that Beth! Thank you so much for the awesome review!!

      Reply
  5. Sophia DeSantis

    August 7, 2018 at 2:02 am

    5 stars
    This looks SO good! I love love chimichurri, make different variations over here too but I love the added balsamic vinegar. I bet it gives it an amazing flavor! And for sure the kick of spice, I like crushed red pepper but I bet the cayenne is great!

    Reply
    • brandi.doming@yahoo.com

      August 12, 2018 at 1:38 am

      Thanks girl, it is amazing!! So bold and full of flavor! Yes, I love crushed red pepper too but seems everybody does that in their chimichurri and I wanted to try the cayenne to see the difference since I’ve tried it before with red pepper flakes and I really loved the depth that the cayenne gave, it turned out so darn yummy!

      Reply
  6. Lisa

    August 11, 2018 at 10:28 pm

    Looks fabulous. How long will it keep? Seems a little will go a long way :). Might it be good after freezing?

    Reply
    • brandi.doming@yahoo.com

      August 12, 2018 at 1:36 am

      It will keep probably less than a week, so you could freeze it if you don’t eat it right away. It doesn’t make a huge amount though. I did that intentionally because it’s so bold and it’s best eaten within a few days because of the fresh herbs used 🙂

      Reply
  7. Stacey

    August 16, 2018 at 1:57 am

    5 stars
    Made this on a whim tonite. Was absolutely delicious as is every recipe on your site! There were so many flavors in this sauce, no one believed me that it was raw and oil free. I unfortunately had small cloves of garlic and ended up over garlicking…but who doesnt love garlic! I sprinkled some English peas on top because I had them already cooked and it just came together perfectly. You are such an amazing chef! NEED YOUR COOKBOOK stat!!! Lol. Im so looking forward to going through recipe by recipe!

    Reply
    • brandi.doming@yahoo.com

      August 16, 2018 at 2:32 am

      Yay! Thank you so much Stacey for this wonderful feedback! So glad everybody loved it! And thank you very much for your kind words, you’re too sweet. English peas sound like a really yummy addition!!

      Reply
  8. Monique

    October 19, 2018 at 1:16 am

    5 stars
    Oh my!!!! This sauce is AMAZING!!! I’m currently eating it with grilled butternut squash. I wasn’t intending to eat the whole thing (it’s huge) but this sauce is too good to stop eating!!!

    Reply
  9. Susan Knolla

    January 6, 2019 at 5:16 pm

    5 stars
    Made this last night and it was simple and delicious! Had it on lentil pasta but going to try on other things 😁

    Reply
    • brandi.doming@yahoo.com

      January 6, 2019 at 8:07 pm

      Wonderful Susan, so glad you enjoyed it!!

      Reply
    • brandi.doming@yahoo.com

      July 29, 2019 at 9:24 pm

      So awesome to hear that!

      Reply
  10. Marianne

    March 26, 2019 at 12:24 am

    I had an appetizer in a restaurant of chimichurri sauce on roasted cauliflower. It was fabulous!! I’ve been searching for an oil free version ever since. I can’t wait to try this! Thanks Brandi!

    Reply
    • brandi.doming@yahoo.com

      March 27, 2019 at 2:05 am

      Sounds delicious Marianne, I hope you love this!

      Reply
  11. Lisa

    July 29, 2019 at 8:49 pm

    If I leave out the pumpkin seeds will it effecr the recipe?

    Reply
    • brandi.doming@yahoo.com

      July 29, 2019 at 9:24 pm

      Yes, it definitely will. It is the basis of it coming together into a creamy sauce. It would be very watery and not a sauce without them. It is the fat that brings it together.

      Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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