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100% Full Body Approved Vegan Special Sauce

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When it comes to the Full Body Cleanse, sauces are the name of the game. They add variety to your vegetables and imbue you with a much-needed texture break. It’s not always super easy to nosh on carrots all the time. Here we have a great sauce recipe from The First Mess. Usually, we try any recipe we post, but we’d already made up our minds to share it as soon as we read her beautiful opening paragraph:

I went down a list of hyperbolic adjectives and phrases when I was trying to name this sauce because I really wanted to convey my unhinged obsession with it. Miracle sauce! Genius sauce! Ponder the meaning of life sauce! The sauciest, sexiest sauce EVER etc etc! But you know that ain’t my style. The month of January can be its own crazy little season where pushes for wellness and better health go into a frightening and turbulent overdrive. Messages can be simultaneously detox-y/blazingly hopeful, and disparagingly negative on the long-term probability of turning your life around. It’s a confusing time that reads a touch too black and white for me. In the interest of chilling down the whole scene, I’m just carrying on as usual and simply referring to this recipe as special sauce. Yes. Sorta unique and familiar.

The First Mess goes onto to describe how to use it with delightfully roasted broccoli. We didn’t get that far — we were too distracted by the sauce, which ended up tasting DE-licious! Unfortunately, it wasn’t 100% Full Body Cleanse Approved, so we made some modifications so that you can use it while Cleansing.

Vegan Special Sauce


  • 1/2 c raw sunflower seeds (see headnote about soaking)
  • 2 tbsp. nutritional yeast
  • 1 clove of garlic, peeled
  • 1 -inch piece of fresh turmeric (OR 1/2 teaspoon turmeric powder)
  • 1 sun dried tomatos
  • 1 tsp. raw apple cider vinegar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. pure maple syrup
  • 3/4 c filtered water
  • 1/2 c raw sunflower oil
  • juice of a whole lemon
  • fine sea salt and ground black pepper, to taste
  • 1/4 seeded, stemmed chili pepper (optional)


  1. Combine all of the special sauce ingredients in an upright blender and blend on high for a full minute, or until completely smooth.
  2. Check the sauce for seasoning and adjust if necessary.
  3. If the sauce seems too thick, blend it with an extra splash or two of water until it’s at the consistency you like.
  4. Scrape the sauce into a glass jar, seal it tight, and store in the refrigerator for up to 1 week.