Vegan Sauce Recipes: Raw Vegan Mole Sauce

July 21, 2015
This weekend, I was craving something spicy and satisfying, but didn't dare think about turning on the oven during what's been a bad heat wave. And then it hit me: a raw mole sauce! Mole, which is traditionally used in Mexican cooking as a dressing for meat dishes, has several variations throughout Latin American cuisine. When I lived in Guatemala, my host mother would make a superbly delicious version called pipián, which utilizes pumpkin seeds and a variety of spices. In place of meat, the sauce was ladled over cooked veggies (but honestly, I would have probably eat it by the spoonful if I didn't have manners ;)). Use this raw mole sauce on tacos (raw or cooked), veggies, as a tofu marinade--even by the spoonful, if you're so inclined.
Raw Vegan Mole Sauce

Vegan Sauce Recipes: Raw Vegan Mole Sauce

Recipe Type: Hearty Entrees
utensils YIELDS 1 1/2 cups
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  • 3 heaping tablespoons raw cacao powder
  • 1/4 avocado
  • 3 tablespoons maple syrup
  • 1 teaspoon ancho chile powder
  • 1 teaspoon cinnamon
  • 1/2-3/4 cup water
  • 1 tablespoon full-fat coconut milk
tomato
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Directions

1. Place all ingredients in a blender. 2. Blend and serve.
Also by Molly: High Protein Gazpacho
Vegan Mexican recipes: Cheezy Enchilada Bake
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__ Photo: Molly Lansdowne

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Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.

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