Food, Recipes

Vegan Sauce Recipes: Raw Vegan Mole Sauce


Raw Vegan Mole Sauce
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


Prep Time: 05 minutes
Cook time:
Total time: 05 minutes
Yield: 1 1/2 cups
  • 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


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
Molly Lansdowne

Molly Lansdowne

Contributing Editor at Peaceful Dumpling
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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