This 8-ingredient Vegan Chimichurri sauce is packed full of flavour & can be used in many ways. Think vegan tacos, sandwiches, avocado toast, grilled veggies, or as a salad dressing. 

This vegan chimichurri recipe is based on a traditional Argentinian and Uruguayan sauce made with parsley, garlic, red wine vinegar, and olive oil but made accessible for vegans and plant-based meals. 

Related Recipe: Vegan Steak Tacos

If you make my vegan steak recipe, make sure to pair it with this vegan chimichurri sauce and other toppings. Together they make a perfect plant-based meal for any day of the week.

For an easy condiment to keep on hand for a variety of dishes to add fresh flavour, make this chimichurri and leave in a sealed jar for use all week! Packed with fresh herbs and flavour, this sauce adds a freshness to any grilled or savoury dish. Make all of your food taste like summer freshness.

Vegan Chimichurri

NUT-FREE | GLUTEN-FREE

South American flavours are unlike other food from around the world. With distinct freshness and colour, foods from Argentina and Uruguay feed the soul with an unmistakable taste.

I love South American foods when I want something from the grill paired with something fresh and easy.

INGREDIENTS FOR VEGAN CHIMICHURRI:

• Fresh Parsley
• Fresh Cilantro
• Red Wine Vinegar
• Garlic
• Oregano
• Ground Cumin
• Chilli Flakes
• Extra Virgin Olive Oil
• Sea Salt

KITCHEN EQUIPMENT I USED:

• Measuring Utensils
• Chef’s Knife
• Food Processor

5.0 from 5 reviews

Vegan Chimichurri

 

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Prep time

20 mins

Total time

20 mins

 

This 8-ingredient Vegan Chimichurri sauce is packed full of flavour & can be used in many ways. Think vegan tacos, sandwiches, avocado toast, grilled veggies, or as a salad dressing.  This vegan chimichurri recipe is based on a traditional Argentinian and Uruguayan sauce made with parsley, garlic, red wine vinegar, and olive oil but made accessible for vegans and plant-based meals.

Author: The Edgy Veg

Recipe type: Sauce

Cuisine: Vegan

Serves: Roughly ¾ cup

Ingredients

• ½ cupfresh parsley, packed
• ¼ cupfresh cilantro
• 3 tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp oregano
• ¼ tsp ground cumin
• ½ tsp chili flakes
• ½ cup extra virgin olive oil
• ½ tsp sea salt

Instructions

1. In a food processor, pulse together parsley, cilantro, vinegar, garlic, oregano and cumin. Process until finely chopped.
2. Pulse in the chili flakes, and olive oil and season with salt.
3. Transfer to a bowl, and let it sit for 20 mins before serving.
4. Keeps in the fridge for up to 5 days. Let it sit for 20 mins before serving to allow it to come to room temperature.

Nutrition Information

Serving size: 1 tsp Calories: 27 Fat: 3g Sodium: 33mg

3.5.3251

Hi! I’m Candice aka The Edgy Veg

Looking For More Vegan Sauce Recipes?

• Creamy Garlic Pasta Sauce
• Vegan Enchiladas with Sauce
• Vegan Donair & Sauce
• Maple Garlic Sauce
• Tahini Sauce

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