I love this Coconut Pecan Frosting recipe. It is a decadent, Southern-style topping known for its rich, buttery caramel flavor and chewy texture. It’s loaded with sweet shredded coconut and crunchy chopped pecans. You are going to want to put it on top of everything!

For more Pecan Treats you have to check out my Easy Bourbon Pecan Tart, Vegan Pecan Pie, and my Hello Dolly Bars.

Evaporated Milk – A creamy base for this coconut frosting.

Butter – This gives the recipe a buttery taste and golden brown coloring.

Coconut Flakes – Sweet coconut flakes add in a delightful texture to this pecan coconut frosting.

Pecans – Chopped pecans add in a crunch to this frosting recipe.

For more ingredients and amounts see the recipe card below.

How to Make Coconut Pecan Frosting

Step #1: In a medium saucepan over medium heat combine the butter, milk, sugar, egg yolks, and vanilla. Stir frequently until the sugar dissolves and the mixture has thickened, about 10-15 minutes.

Step #2: Next, remove the frosting from the heat and pour into a bowl with the coconut and pecans and mix everything together.

Step #3: Allow the frosting to sit for 30-45 minutes to cool, stirring occasionally.

Step #4: Finally serve, and enjoy!

FAQs

Storage Information

You can store this coconut pecan frosting in an airtight container in your fridge for 1 week. If you want to freeze this recipe you can do so in your freezer for up to 2 months. Be sure the frosting has completely cooled to room temperature before storing.

More Recipes To Check Out

• Mexican Chocolate Pot de Creme
• Irish Raisin Soda Bread
• Sweet Potato Bread Pudding
• Thai Peanut Chicken Bake

FAQs

Storage and Reheating

You can store this recipe in an airtight container in your refrigerator for up to 1 week.

To reheat this recipe you can do so either on the stove top or in the microwave until everything has warmed through.

More Dressings and Dips You Will Love

• Authentic Greek Tzatziki Sauce
• Sweet and Smoky Homemade BBQ Sauce
• Garlic Herb Butter

What is Vodka Sauce?

When you first hear “vodka sauce,” you might think pasta mixed with vodka doesn’t sound appetizing. Well, there is vodka in vodka sauce, but thankfully, you can’t taste it. Vodka sauce combines rich tomato flavors, vodka, and a creamy element, which is typically heavy cream.

However, to have vegan vodka sauce, you can’t use heavy cream. This is where coconut milk comes into play. Now, I will warn you that coconut milk does add a little bit of a tangy element you don’t typically get in traditional vodka sauce. But, aside from the slight tang, this recipe is almost identical to the flavor profile of traditional vodka sauce.

Reasons to Love This Vegan Sauce

• This Vegan Vodka Sauce recipe is easy to make with just a few ingredients.
• The tangy twist from coconut milk in the Vegan Vodka Sauce adds a unique flavor.
• Kids love the rich, tomatoey goodness of the sauce on their Vegan vodka pasta.

Recipe Ingredients

• Tomato Paste: Delivers a robust, concentrated tomato flavor and thickens the sauce nicely.
• Vodka: Enhances the natural sweetness and acidity of the tomatoes, making the flavors pop without tasting like alcohol.
• Coconut Milk: Makes the sauce creamy and smooth with a slight tang, creating that velvety texture.

For a full list of ingredients and amounts, see the recipe card below.

Variations

• Olive Oil Alternatives: If you’re out of olive oil, you can use avocado oil or coconut oil instead. Vegan butter is another great option that will make the sauce extra rich and creamy.
• Coconut Milk Variation: Cashew cream is a great dairy-free option instead of coconut milk. Just blend soaked cashews with water until smooth.

Step #1: Heat the olive oil over low heat and add in the garlic. Cook until the garlic is fragrant.

Step #2: Add in the tomato paste and stir for about 2-3 minutes.

Step #3: Add in the vodka and stir with the paste until smooth, about 2-3 minutes.

Step #4: Next, add in the coconut milk and salt, stir, and simmer for about 5 minutes.

Step #5: Finally, serve over your favorite pasta and enjoy!

Expert Tips

• Deglaze with Vodka: When you add the vodka, give the bottom of the pan a good scrape. This helps lift any caramelized bits and adds extra flavor to your sauce.
• Garlic Cooking: Be cautious with the heat when cooking garlic. High heat can burn it, leading to a bitter flavor.

FAQs

Storage Info

Store Vegan Vodka Sauce leftovers in an airtight container in the refrigerator for up to 3-5 days. You can also store the sauce in the freezer for up to 3 months.

Reheating instructions: Thaw the frozen sauce in the fridge overnight. Then, warm it on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can microwave it in short bursts, stirring in between until it’s hot. If the sauce becomes too thick, add a splash of water or broth to reach the desired consistency.

Other tasty vegan recipes

• Chickpea Tikka Masala (Vegan)
• Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay)
• Vegan Sweet Potato Fajitas
• Southern Style Vegan Black Eyed Peas
• Vegan Magic Cookie Bars

What is Dijon Mustard Style?

Dijon mustard, known for its origin in Dijon, France, is a style of prepared mustard that’s renowned for its creamy consistency and sharp, tangy flavor. It’s typically made from brown or black mustard seeds that are ground and mixed with a liquid like dry white wine, wine vinegar, or water. This mustard style is distinct from others due to its smooth texture and a more pronounced, somewhat spicy taste.

Reasons to Love This Sauce

• The texture of this creamy Mustard Sauce perfectly balances the sharp tang of mustard, creating a harmonious blend of flavors.
• This easy sauce is versatile for various cuisines, it enhances meats, seafood, and vegetarian dishes alike.
• I love that homemade sauces are a quick and easy way to elevate simple meals into gourmet experiences.

Recipe Ingredients

• Prepared Mustard (Dijon Style): Offers a tangy, slightly spicy flavor with a smooth texture.
• Sour Cream: Provides a creamy, rich texture and a subtle tanginess and balances the sharpness of the mustard.
• Fresh Lemon Juice: Adds a fresh, citrusy zing, cutting through the creaminess.

See the recipe card for full information on ingredients and quantities.

Variations

• Mustard Variations: Enhance your mustard cream sauce by tailoring the mustard to your preference. For a more pronounced mustard flavor, simply increase the amount used. If creamy Dijon mustard sauce isn’t at hand, don’t worry – yellow mustard, brown, or coarse mustard varieties also work perfectly.
• Spice and Heat Adjustments To dial up the heat in your mustard cream sauce, feel free to add more hot pepper sauce. Alternatively, for a different kind of zing, swap out the hot pepper sauce and introduce horseradish.
• Fresh Herbs and Flavor Enhancements: Incorporating fresh dill makes it an exceptional match for seafood, such as crab cakes and salmon. For a fresh, herbaceous touch, add 2 tablespoons of fresh chives. To introduce a layer of savory depth, mix in 1 teaspoon of Worcestershire sauce.

Step #1: Combine all the ingredients in a bowl.

Step #3: Cover and chill in the refrigerator until you are ready to serve.

Serving Suggestions

• Seafood Enhancer: It’s perfect when spread on crab cakes, adding a creamy dimension to their rich flavor. Moreover, it serves as a tasty topping for fish, particularly favorites like salmon and tilapia.
• Vegetable Companion: It transforms steamed broccoli into a gourmet dish, especially when combined with cheese and a quick broil for a crispy, flavorful topping. Additionally, it also pairs delightfully with potatoes.
• Sandwich Spread: This Mustard Cream Sauce is an amazing substitute for mayo or butter, adding a unique twist to any sandwich. It particularly enhances bacon sandwiches with its zesty kick, making them more flavorful. Additionally, it’s ideal for roast beef sandwiches.
• Meat Accents: It beautifully complements chicken breasts by adding both flavor and moisture. The sauce is also exceptional with various pork dishes, including pork chops and pork tenderloin. Additionally, it’s fantastic when paired with steaks, especially with the likes of prime rib and beef tenderloin.
• Fondue Sauce: This Mustard Cream Sauce is excellent to dip meat and vegetables in after cooking in a fondue broth!

Frequently Asked Questions

Storage Info

Store your Mustard Cream Sauce in an airtight container in the fridge, where it will stay fresh for up to 3-4 days.

More Delicious Recipes That You’ll Love

• Authentic Greek Tzatziki Sauce
• Vegan Vodka Sauce
• Green Curry Sauce
• Homemade Colorado Sauce
• Brown Sugar Glaze

What is Green Curry?

Green curry is a popular Thai dish known for its vibrant green color and bold flavors. It gets its signature hue from fresh green chilies, which are blended with herbs like cilantro, Thai basil, lemongrass, and sometimes kaffir lime leaves to create the curry paste. The curry paste also often includes white peppercorns, cumin seeds, and sometimes coriander seeds, which add earthy and aromatic depth to the dish​.

Green curry is usually spicier than other Thai curries like red or Thai yellow curry, and you can make it with various proteins such as chicken, shrimp, tofu, or even vegetables.

Why I Love This Curry Sauce

• Made from fresh, whole ingredients, it’s free from additives and preservatives.
• Despite its creaminess, the sauce has a light taste that’s full of flavor​!
• The sauce can be made in advance and stored.

Recipe Ingredients

Curry Powder – I used Frontier Organic Curry Powder to infuse the sauce with a warming depth of flavor.

Green Chilies – These chili peppers bring a vibrant heat to the sauce.

Coconut Milk – Opt for full-fat coconut milk if you prefer a creamy, rich texture.

For a full list of ingredients and amounts, see the recipe card below.

Variations

Green Curry Paste – If you prefer a ready-made option, you can substitute the curry powder with Thai green curry paste. It’s packed with essential Thai flavors like lemongrass, galangal, and kaffir lime leaves.

Vegetable Broth – For a lighter or vegetarian twist, you can replace some of the coconut milk with vegetable broth to reduce richness.

How to Make Green Curry Sauce

Step #1: Heat oil or ghee in a medium-sized pan.

Expert Tips

Greener Curry Sauce – To intensify the green color of your curry, use fresh green chillies, cilantro, Thai basil, or blend in spinach. Avoid overcooking, as it can dull the color.

Use a Mortar and Pestle – For a more authentic texture and flavor, grind the ingredients with a mortar and pestle to release their essential oils.

FAQs

Storage Information

Store the Green Curry Sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months.

When reheating, thaw it in the fridge overnight, then gently warm it on the stovetop over medium-high heat, stirring occasionally until hot. If the sauce thickens too much when reheating, add a little coconut milk or broth to adjust the consistency.

More Delicious Recipes You’ll Love

• Thai Red Curry
• Mixed Vegetable Curry
• Thai Pineapple Curry
• Thai Chicken Curry 

Dive into the world of Vegan Bolognese Sauce, a dish that brings a new twist to classic comfort food. This sauce is all about rich and deep flavors, made from a mix of fresh, plant-based ingredients. Each ingredient adds its own special touch, showing how creative and satisfying vegan cooking can be. It’s a great example of how plant-based food can be just as enjoyable as traditional dishes.

This Vegan Bolognese Sauce is perfect for anyone, whether you’ve been a vegan for a long time or are just trying out plant-based foods. Here are a few other vegan recipes for you to try: Vegan Vodka Sauce, Italian Minestrone Soup, and Indian Red Lentil Dal.

Reasons to Love This Vegan Bolognese Sauce

• Plant-based ingredients are cost-effective and can be more economical than meat.
• Vegan Bolognese offers a delicious twist on traditional Bolognese, using a blend of herbs and spices that creates a rich, savory taste.

Recipe Ingredients

• Mushrooms: Mushrooms bring an earthy and umami-rich flavor to the dish, providing a meaty depth without using meat.
• Walnuts: Walnuts add a nutty and slightly buttery flavor, as well as a satisfying crunch. They mimic the texture and richness of ground meat.
• Tomatoes: Crushed tomatoes offer a vibrant, tangy, and slightly sweet taste to the sauce. They provide the base and acidity for the dish.
• Carrot: Carrots introduce a subtle sweetness and a hint of earthiness. They also enhance the sauce’s thickness.
• Onion, Celery, and Garlic: This trio forms the aromatic base. Onions bring a mild sweetness, celery contributes a fresh and slightly bitter note, and garlic provides an aromatic and savory depth of flavor.

See the recipe card for full information on ingredients and quantities.

Variations

• Protein Variations: Experiment with different proteins. You can use lentils for a different texture and flavor. Tempeh can work as a substitute for textured soy protein.
• Veggie Variations: Feel free to add other veggies to this sauce. Bell peppers, zucchini, or spinach could all be delicious additions.
• Spice Variations: You could vary the spices to change the flavor profile of the dish. For instance, adding cumin and chili could give the sauce a Mexican flair.
• Nut-Free Version: If you’re catering to a nut allergy, substitute sunflower seeds or pumpkin seeds for the walnuts.
•  Pasta Alternatives: While traditional Bolognese is served with spaghetti, feel free to mix it up! For a completely vegan bolognese recipe, make sure to use vegan pasta, as regular pasta is not vegan. You can also use this sauce to make Vegan lasagna. Serve it over zucchini noodles for a lower-carb option or with penne, rigatoni, fettuccine, pappardelle, or any other type of pasta you like.

Step #2: Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Sauté for 10 minutes until softened.

Step #3: Meanwhile, place the walnuts in the bowl of a food processor and pulse them into coarse pieces.

Step #4: Add the mushrooms. Continue to pulse until the consistency of the mixture resembles the photo below.

Step #5: Once the vegetables on the stove are soft, add the dry TVP (or TSP as it’s sometimes called) and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.

Step #6: Add another two tablespoons of oil to the pan along with the walnut and mushroom mixture. Turn the heat up to medium-high and brown for 5 minutes.

Step #7: Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spices are fragrant.

Step #8: Next, add the red wine. Reduce for 5 minutes.

Step #9: Stir in the miso paste, soy, sweet and smoked paprikas, and agar powder.

Step #10: Add the canned tomatoes along with ½ a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.

Step #11: Add the nutritional yeast, followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.

Expert Tips

• Perfect Texture with Controlled Pulses: When pulsing walnuts and mushrooms in the food processor, control the pulsing to achieve a coarse texture. Over-pulsing can make it too fine.
• Toast TVP for Depth and Nuttiness: After adding dry TVP, let it toast in the pan for about 3 minutes. This enhances its flavor and adds a nutty undertone to the sauce.
• Fragrant Spices Before Wine: Wait until your oregano, thyme, sage, rosemary, red pepper flakes, and garlic become fragrant before adding the red wine. This ensures the spices fully infuse the sauce.
• Boost Umami with Miso and Soy: Stirring in miso and soy sauce enhances the umami flavors in your sauce, providing that savory richness you crave.
• Opt for Quality Canned Tomatoes: Choose San Marzano canned tomatoes for their exceptional flavor. High-quality tomatoes are essential for an exceptional sauce.

Frequently Asked Questions

Storage Info

To store your Ultimate Vegan Bolognese, allow it to cool to room temperature before transferring it to an airtight container. You can refrigerate it for up to 3-4 days. For longer storage, it’s freezer-friendly and will stay good for up to 3 months. When reheating, simply thaw it in the refrigerator overnight if frozen, then warm it gently on the stovetop or in the microwave, adding a splash of water if needed to maintain the desired consistency.

More Popular Recipes to Try

• Vegan Lasagna with Vegan Bolognese Sauce
• Tempeh Buddha Bowls with Miso-Almond Sauce
• Vegan Indian Sweet Potato Soup
• Vegan Bavarian Lentil Soup
• Vegan Oatmeal Chocolate Chip Cookies
• Vegan Mushroom Stroganoff