Vegan Cocktail Sauce
This vegan cocktail sauce is a creamy, plant-based condiment made from sunflower oil, soya milk and tomato ketchup, sharpened with Dijon mustard. The Thermomix TM7 emulsifies the oil and soya milk into a thick, stable sauce in minutes without eggs or dairy, delivering the classic sweet-tangy flavour perfect with prawns, fries or a festive seafood platter.
About this recipe
Vegan cocktail sauce Thermomix TM7 style is the answer for anyone searching for a plant-based dip recipe that tastes exactly like the classic original. Made with just six everyday ingredients — sunflower oil, soya milk, tomato ketchup, Dijon mustard, sea salt and ground pepper — this all-in-one kitchen machine turns them into a thick, glossy emulsion without a single egg. The trick lies in how the TM7 emulsifies: the oil is incorporated slowly into the soya milk while the blades spin at high speed, creating a stable, creamy base that simply does not split, which is the biggest challenge when making vegan mayonnaise-style sauces by hand. From there, the tomato ketchup and Dijon mustard fold in to give that signature sweet-tangy flavour with a subtle peppery finish. Serve it with oven fries, crudités, grilled prawn alternatives or as part of a festive appetiser spread. It is the kind of quick condiment that elevates a simple weeknight dinner or a party buffet, and because everything happens in one mixing bowl, cleanup is minimal too.
Preparation tips
- Add the sunflower oil very gradually while the blades are running; pouring it too quickly is the most common reason a vegan emulsion splits. A steady, thin stream gives the soya milk time to bind the oil into a thick sauce.
- Taste the sauce after adding the tomato ketchup and Dijon mustard, then adjust the seasoning. A little extra sea salt or a generous pinch of ground pepper balances the sweetness of the ketchup beautifully.
- Store the cocktail sauce in a clean, airtight jar in the fridge and stir well before serving. It also makes a great base for a quick Marie Rose-style dip by adding a dash of whisky or smoked paprika.
Recipe variations
- Spicy variation: add a teaspoon of prepared horseradish or a few dashes of hot sauce to the finished vegan cocktail sauce for a fiery kick that pairs wonderfully with roasted vegetables and crispy fries.
- Festive variation: stir in a touch of whisky and a squeeze of lemon juice to transform this sauce into a vegan Marie Rose style dip, ideal for a Christmas party buffet served with grilled asparagus or vegan prawns.
Why this recipe works
Whipping up a rich Vegan Cocktail Sauce has never been quicker or simpler. , the Thermomix TM7 effortlessly blends tangy tomatoes and creamy ingredients into a perfectly smooth texture, ideal for busy professionals needing a speedy meal solution. Gone are the days of time-consuming prep; simply add your ingredients and let the machine handle the work. Save valuable time in the kitchen without sacrificing flavour, ensuring a delicious dining experience is ready the moment you sit down.
Thermomix TM7 Benefits
- Weighing the sunflower oil directly into the mixing bowl ensures the ratio to soya milk stays exact, guaranteeing a thick vegan emulsion every time. [Precision Control]
- Grinding the sea salt finely before emulsifying dissolves it evenly through the sauce, avoiding harsh salty spots in the finished dip. [Multi-Function]
- Mixing at high speed blends the tomato ketchup into the soya milk base within seconds, creating a uniform pink colour throughout. [Multi-Function]
- Whipping the oil and soya milk together in the Thermomix produces a stable, creamy cocktail sauce that never separates in the fridge. [Multi-Function]
- Heating is never needed, so the Dijon mustard keeps its sharp aroma while the TM7 blends everything into a silky condiment in minutes. [Time Savings]
Ingredients
- sunflower oil
- soya milk
- tomato ketchup
- fine sea salt
- Dijon mustard
- ground white pepper