Homemade Fermented Hot Sauce

Homemade Fermented Hot Sauce - The Vegan Rhino

Homemade Fermented Hot Sauce - The Vegan Rhino 

Learn how to make a fermented hot sauce with these 7 simple ingredients that will give new meaning to your chilis and peppers. Ive been recently growing a ton of ghost, apache, and scotch bonnet peppers and thought how could I use these before they go bad? With that question in mind, I decided to mix them together to create this tasty hot sauce that packs the heat. Before you even consider this being too difficult of a task, let me reassure you that it takes maybe 5 minutes of actual prep time to make this. Once you place the hot sauce mixture on the counter top, you just let nature do its thing and allow the fermentation process to begin. After 5 days, you have one heck of a  sauce! Making your own hot sauce is a fun DIY project and a great way for beginners to learn how to ferment, you should give it a try.

Homemade Fermented Hot Sauce - The Vegan Rhino

Yield 4 oz. or 1/2 cup


2 ghost peppers

2 scotch bonnet peppers

10-12 hot apache peppers

1 medium carrot, sliced

2 garlic cloves, peeled

3/4 tsp. coarse sea salt

1/4 cup filtered water

1/4 cup apple cider vinegar


  1. Blend all of the ingredients except for the vinegar. Add mixture into a clean mason jar and cover with a cheese cloth. Allow to sit on the counter for 24 hours before adding the apple cider vinegar to the mixture.
  2. Keep covered on the counter for 5 days. Pour mixture into a cheesecloth lined colander  and squeeze out all of the liquid (be sure to wear gloves).
  3. Heat hot sauce in a sauce pot until it reaches 185 degrees F. Bottle hot sauce in a mason jar and allow to cool before storing in the refrigerator.


Chef’s tip: For a more mild hot sauce, take out the seeds from the peppers before pulverizing them in the blender.

Creamy Cauliflower Alfredo

Alfredo Sauce

Alfredo Sauce

As you all know, alfredo sauce is rich and creamy, but normally made with tons of milk, cream, and cheese. My veganized version is a lot healthier and made from cauliflower! That’s right, Cauliflower Alfredo Sauce for all those pasta cravings. Cauliflower is a great way to re create a thick restaurant-quality sauce. It comes together super quickly and can even be used for your next pizza night! This recipe is great to make ahead and use during the week for fast dinner ideas! Feel free to wilt some spinach in your pasta before adding the sauce, it’s one of my favorite ways to enjoy it.

Alfredo Sauce

Yield 3 cups


1 Tbsp. vegan butter

1 head cauliflower

1/2 white onion, chopped 

2 large garlic cloves, minced

1 cup vegetable stock

1/4 cup oat milk

1/4 cup vegan Parmesan cheese

2 Tbsp. nutritional yeast

2 tsp. lemon juice

3/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. white pepper

Fresh parsley, to garnish


  1. In a medium pot, bring the vegetable stock to a boil. Add the cauliflower, minced garlic, onion, and cook for 10 to 12 minutes or until fork tender. 
  2. In a blender, add the vegetables, broth, and remaining ingredients. Blend until smooth and well combined.
  3. Serve hot with choice of pasta.


Chef’s tip: Sauté onion and garlic until slightly browned. Deglaze pan with 1/4 cup white wine, cooking for an additional minute.

Mushroom Gravy 

Mushroom Gravy 

Mushroom Gravy 

This Mushroom Gravy recipe is perfect for my vegan roast turkey, garlic-chive mashed potatoes, or anything else you can think of! Growing up, I would pour tons of gravy on my stuffing, mashed potatoes, and anything else I could, I would. Realizing the importance of a good gravy, I thought this would be the perfect recipe for your holiday roasts and more!

 Mushroom Gravy 

Yield 8


1/4 cup vegan butter

2 (8 oz) packages baby Bella mushrooms, sliced

1/4 cup white onion, chopped

1/4 cup King Arthur organic flour

3-1/2 cups vegetable broth

1 tsp. balsamic vinegar

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. fresh thyme, minced


  1. In a skillet over medium-high heat, melt the butter and add the sliced mushrooms and onions. Sprinkle with a pinch of salt and sauté for 15 minutes until the water has evaporated. Add balsamic vinegar and cook for an additional minute.
  2. Sprinkle the flour and cook for an addition 1 to 2 minutes. Slowly pour the vegetable broth while stirring and season with salt, pepper, and thyme. 
  3. Cook for 20 minutes, stirring occasionally. Once thickened, remove from heat and pour into gravy boat. 
  4. Serve immedietly.


Chef’s tip: Add a splash of vegan worcestershire sauce sauce.

Other recipes

SunflowerFamily Haché “Sausage” Gravy

SunflowerFamily Haché "Sausage" Gravy

SunflowerFamily Haché "Sausage" Gravy For some of us, breakfast is the most important meal of the day. Instead of de-fueling your body with processed cereals or sugary doughnuts, fuel it with nutritious, plant-based options like what you see here! Using @sunflowerfamilyusa sunflower haché to replace meat in this recipe, I’m able to recreate the perfect texture for the plant-based sausage and gravy.SunflowerFamily Haché "Sausage" Gravy

Yields 4 cups

Serves 3-4 people


1 (9 oz) package sunflower haché 

2-1/2 cups oat milk 

1/4 cup King Arthur organic flour

1/2 tsp. white pepper

1-1/4 cup water

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. garlic powder

1/4 tsp. onion powder


  1. In a frying pan on medium heat, and water and haché. Cook for 2-3 minutes until water has soaked into the textured protein.
  2. Add the flour and mix around to coat. Slowly pour in the oat milk, mixing while the gravy thickens. Season with pepper.
  3. Serve with Easy Cheesy Biscuits


Chef’s tip: This recipe is also great for a veganized country fried steak using my “chicken” Milanese recipe located on Vitacost.com #VitaVibes Blog, click here.

Stir Fry Sauce

Stir Fry Sauce

Stir Fry Sauce

Looking for the best and easiest stir fry sauce ever? Well look no further because I have created that perfect go-to sauce for any noodle dish, stir fry, or other meal you chose. I like to think this sauce recipe is your the best secret weapon when it comes to stir fried noodles, primarily because of the delicious peanut butter flavor.

Stir Fry Sauce

Yields 8 oz


1/2 cup soy sauce

1/4 cup dry sherry

2 Tbsp. sesame oil

1-1/2 Tbsp. organic cane sugar

1/2 tsp. garlic, minced

1/2 tsp. onion powder

1/2 tsp. ground black pepper 

1/4 cup rice wine vinegar

1/4 cup cornstarch

3 Tbsp. peanut butter

1/4 cup water


  1. In a blender, combine all sauce ingredients. Blend until well mixed.
  2. In your wok, mix vegetables, choice of protein, and noodles. Add sauce and mix around.
  3. Serve immediately.


Chef’s tip: To spice this sauce up, add some crushed red pepper flakes!

Hearty “Hamburger” Macaroni and Cheese

Hearty “Hamburger” Macaroni and Cheese

Hearty “Hamburger” Macaroni and Cheese

There is something about macaroni and cheese that we all can relate to. Whether it’s the creamy cheese sauce or the crispy top baked with breadcrumbs and more cheese, we all have our go-to version. My plant-based “hamburger helper” recreation uses sunflower haché by Sunflower Family. This type of protein is made from dehydrated sunflower kernels. If you haven’t already decided what you’re making this week, I highly suggest this!

Hearty “Hamburger” Macaroni and Cheese

Yields 5-6 servings


1 (16 oz.) organic Conchiglie pasta, cooked

“Beef” Mix:

1 box Sunflower haché

1 medium onion, diced

1 garlic clove, minced

1 Tbsp. avocado oil

1 cup water

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

fresh parsley, to garnish

Cheese Sauce:

2 cups potatoes

1 cup carrots, chopped

1/2 cup filtered water

1/3 cup avocado oil

1 Tbsp. lemon juice

1/2 cup nutritional yeast

2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

pinch of smoked paprika


  1. Combine all cheese ingredients and blend until smooth. Serve either hot or cold
  2. In a sauce pan, add avocado oil and onion; sauté for 5 minutes. Add the garlic and cook for additional 1 minute.
  3. Add the haché and the water; allow to cook for 2-3 minutes.
  4. Cook pasta according to the packaged directions. Once done, drain and add to a bowl.
  5. Combine cheese sauce, “beef” mix, and pasta. Garnish with chopped green onions.
  6. Serve immedietly.


 Chef’s tip: if you don’t have and haché, feel free to use another mock “meat” alternative: mushroom, lentils and walnuts, or your own personal favorite choice.

Roasted “Tomato” Sauce

Roasted "Tomato" Sauce

With more people unable to eat acidic foods, I wanted to create this “tomato” sauce that everyone could enjoy on their pizza! This sauce uses red peppers and mushrooms which gives an almost tomato sauce flavor. Whether you are gluten-free or not, you can enjoy this sauce on a cauliflower pizza crust or a regular crust made from dough. Whichever you chose, you will be impressed.

Roasted "Tomato" Sauce

Yields 1-1/2 cups


2 medium red peppers

4-5 medium baby bella mushrooms

1 medium red onion, halved

2 Tbsp. fresh parsley

2-3 cloves of garlic

Pinch of Vitacost Himalayan Fine Pink Salt

Pinch of Spicely Organics ground black pepper


  1. Preheat oven to 400 degrees F.
  2. On a baking sheet, place peppers on and place into the oven. Roast for 25-30 minutes. Once peppers are soft, turn them on their sides and turn oven to broil. Place peppers on top rack and allow to “burn” until the skin is black.  Remove and set aside to cool.
  3. Remove skins once peppers have cooled down. 
  4. In a blender, add your red pepper, mushrooms, onion, parsley, and garlic. Blend until mixture is well combined. Pour on to favorite pizza crust, or pasta dish.

Chef’s tip: This sauce is great for those who would like to enjoy pizza but can not have tomato sauce or vinegar.

Tomatillo Sauce

Tomatillo Sauce

This quick and easy sauce is a must have in the fridge! All you need is a blender and some fresh plant-based ingredients to create this flavorful sauce to top any enchilada, taco, arepa, or whatever you choose. The next time you are at the store and you spot those green tomatoes with an outer husk (and you are questioning what they are) don’t be afraid to grab some and make this. You will be delightfully surprised at how delicious this is!

Tomatillo Sauce

Yields 2 cups


1/2 cup vegetable broth

10 tomatillo, husk removed

Half of a medium red pepper

Half of a medium orange pepper

1 cup oyster mushrooms

1/2 tsp. cumin 

1 clove of garlic

1/4 cup fresh parsley

1 Tbsp. siracha 

Pinch of Vitacost Himalayan Pink Salt

Pinch of Spicely Organics Black Ground Pepper


  1. In a medium sauce pan, combine all above ingredients and turn to medium-high heat. Once liquid has come to a rolling boil, turn to medium-low heat and simmer for 15-20 minutes, or until tomatillos are tender.
  2. In a Vitamix blender, pour the hot mixture carefully into the blender and blend for 1 minute or until mixture is smooth.
  3. Pour sauce into a mason jar and serve or allow to cool and store in the refrigerator.

Chef’s tip: To spice this sauce up from a mild/medium heat profile, add half of a jalapeño pepper to the blender (seeds will make it more hot).

Authentic Homemade Italian Tomato Sauce

Before I realized how easy it is to make my own mouthwatering pasta sauce, I opted for store-bought varieties. The downside to pre-made sauces is that they’re often tainted with preservatives to maintain longer shelf lives—no thanks! Now, I use homegrown tomatoes from my garden (or local farm when necessary!). With organic, fresh and local ingredients, it’s easier than ever to sneak in some added nutrients (think fresh herbs such as thyme and basil!). Italian lover? This sauce is the perfect addition to pizza, lasagna and beyond!

Photo Cred: Jermaine Bullard


10 medium tomatoes, cut into quarters 

3 cloves of garlic, smashed 

1 small white onion, chopped roughly

1 Tbsp. Simply Organic Oregano

1/4 cup  fresh basil leaves 

1 1/2 tsp. Simply Organic Thyme Leaf

1 tsp Vitacost Himalayan Pink Salt- Fine

1 tsp Spicely Organics Black Peppercorns Tin

3 quarts water



  1. In medium saucepan, heat tomatoes, garlic and onion. Fill with water 2-in. below brim of pot.
  2. Add oregano, basil, thyme, salt and pepper. Bring to boil on high heat. Boil for 10 minutes until tomatoes and onions soften.
  3. With hand immersion or blender, combine until everything is broken up. Pour back into pot and bring back to a boil.
  4. After boiling, reduce to simmer for 3 hours. Once time has elapsed and you’ve reached desired thickness, remove from heat and let cool. Serve immediately or can sauce for longer shelf life.

To learn how to can the sauce you have just made, click here.


Chef’s tip: Great for Pizza, Spaghetti, and lasagna! Fresh and homemade is a much better choice than store bought.

Raw Creamy Cucumber Dressing

Let’s be honest- we all know it can be difficult sometimes to get our vegetables in. A few vegetables at diner each evening for our entire life just isn’t enough some times. The beneficial thing about plant-based foods is majority of the time you can use vegetables in their raw nature to produce an amazing product. In this case, a dressing filled with great nourishing vitamins and hydrating properties that will leave your appetite quenched. With this easy recipe, you can take locally bought produce and make an oil free dressing. Bringing to you and your family an explosion in your mouth of fresh cucumber with a hint of lemon and a slight creamy texture from the avocado. 

Yields 4 cups 


1 medium cucumber

1 large lemon, squeezed

I large avocado 

3 stalks celery

1 tsp Vitacost Himalayan Pink Salt- Fine 

1 tsp Spicely Organics Black Peppercorns Tin 

2 cloves garlic 



  1. In blender, combine all ingredients until mixture is thick and creamy. Pour into desired container and allow to chill for 1 hour minimum.
  2. Dressing will last refrigerated for 7 days in an air-tight mason jar or bottle.


Chef’s tip: For added freshness, add 1 Tbsp. fresh dill.