I received a free copy of this book in exchange for a fair and honest review.  All opinions are my own. 

Author NEMO shares the process and recipes for fantastic vegan sauces in the book “Vegan Sauces, Gravies, and Condiments.”

The Synopsis

Sauces, Gravies and Condiments is the complete handbook for plant-based sauces, ragu and condiments: from classics such as vegan mayonnaise and plant-based cream to pestos, dressings, warm sauces, spiced condiments and great Italian classics reinterpreted in vegan form.

The volume explains the fundamental principles of emulsification, natural preservation and the correct use of plant-based fats. It shows how to achieve body, consistency and depth of flavour without animal ingredients: through knowledge, respect for timing and the balance between acidity, sweetness and aroma.

Recipes include: soy mayonnaise, cashew cream, classic and regional pestos, vegan béchamel, pulse ragù, teriyaki sauce, natural ketchup, home-made barbecue sauce, salad dressings, smoked sauces and fermented condiments.

This book teaches that vegan cooking is not deprivation: it is rediscovery. Every sauce is born from listening to the ingredient, understanding its timings and caring for the process.

An essential reference for vegan cooks of every level and a natural companion to the other volumes in the Terra Vegan series.

THE REVIEW

This was yet another fantastic cookbook in this cookbook series. The author does a fantastic job balancing the techniques and methods for making these sauces from scratch with powerful, delicious-sounding recipes that anyone hoping to get into veganism will thoroughly enjoy. In particular, the author’s ability to hone in on how all flavors come naturally from the Earth, and on the transformative process of emulsification, gave readers a behind-the-scenes glimpse into what it takes to bring these recipes to life.

I also appreciated that the author brought these techniques to life and showed how respecting these ingredients brings flavor to the recipes, featuring fantastic sauces that left me eager to try them. In particular, a unique pesto made with sun-dried tomatoes and almonds sounded especially delicious. These recipes engage the reader and offer great references to return to time and time again.

THE VERDICT

Compelling, informative, and engaging, Author NEMO’s “Vegan Sauces, Gravies and Condiments” is a must-read cookbook for anyone interested in vegan cooking and Italian cuisine. The way the author is able to tie this unique exploration of ingredients that are natural in the world, but especially in Italy, and utilize them for delicious sauces and dips of any kind makes this a fantastic book for readers looking to get into this kind of cooking. If you haven’t yet, please be sure to grab your copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.