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Lifestyle, Health, Nutrition & Inspiration from Luvo

4 Sauces You Can Freeze

If you’re pressed for time, chances are you already have a well stocked freezer, packed with vegetables, grains and Luvo meals, but consider making room for one more item: the freezer sauce.

A freezer sauce is a versatile condiment you can make in advance and freeze in individual or family sized servings. Pull it out to dress up and add homecooked flavor to a simple meal. Consider freezing sauces laying flat in plastic ziptop bags. This way you can easily pop it out of the bag and reheat in the microwave or on the stovetop. If you think you’ll need only a small amount, freeze in an ice cube tray. Just make sure the sauces come to room temperature before freezing.

Tahini Sriracha Bliss Bowl Sauces You Can Freeze via @RHartleyRD

Tahini Sriracha Sauce

Here are four of our favorite freezer sauces and ideas for how to use it:

Red Coconut Curry Freezer Sauce

Add curry to a pot a sautéed or steamed vegetables and lentils for a vegan curry. Or, let chicken and curry simmer together in a slow cooker. You could also enjoy it as a dressing for an Indian-style grain bowl with brown rice, roasted cauliflower, peas and chickpeas. Makes approx. 8 cups


  • 2 onions, peeled and roughly chopped
  • 2 carrots, ends removed and roughly chopped
  • 2 red bell pepper, stemmed, seeded and roughly chopped
  • 6 cloves of garlic peeled
  • 2 tablespoons of fresh ginger, minced
  • 1 tablespoon coconut oil
  • 3 tablespoons curry powder
  • 1 28 ounce can crushed tomatoes
  • 2 cups vegetable broth
  • 1/3 cup cilantro, chopped
  • 1 14 ounce can full fat coconut milk


Place onions, carrots, pepper, garlic and ginger in a food processor and blend until very finely chopped into almost a puree.

Heat oil in a large pot on medium heat. Add curry powder and cook 30 seconds until fragrant. Pour in vegetables and stir to combine. Cook until most of the liquid is absorbed and it looks like a moist paste, about 10 minutes. Add the tomatoes, broth and cilantro. Bring to a simmer and cook 20-30 minutes until thickened. Stir in coconut milk and cilantro and turn off heat. Season with salt and pepper to taste.

Chipotle Enchilada Sauce

Use this sauce to flavor Mexican dishes, like easy stacked enchiladas or to garnish baked sweet potatoes stuffed with black beans and avocado. It’s also makes a great grain bowl dressing for millet with fajita style vegetables, avocado, and chicken. Makes 2 ½ cups


  • 1 tablespoon olive oil
  • ½ large onion, diced
  • 2 medium garlic cloves, minced
  • 1/3 cup tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon coriander
  • 1 14 ounce can tomato puree
  • 1 cup vegetable broth
  • 2 chipotle chiles plus 1-2 tablespoons adobo


Bring olive oil to heat in a medium pot on medium high heat. Add onions and saute 5-10 minutes until translucent. Add garlic and saute a minute until fragrant. Add tomato paste and spices and cook until thickened, about 2 minutes. Add tomato puree, broth, chiles and adobo sauce and bring to a simmer. Continue to simmer 15 minute until slightly thickened and flaovrs have melded. Carefully puree using an immersion blender or let sauce cool before blending in a blender. Season with salt and pepper to taste before freezing.

Spicy Peanut Sauce

Serve this sauce over a bowl of soba noodles, stir fried veggies and a hard boiled egg or seared tofu or chicken. It also makes a tasty sauce for braised greens, like kale or collards. Makes approx. 2 cups.


  • ¾ cup creamy peanut butter
  • ¼ cup rice wine vinegar
  • Juice from 2 limes (about 4 tablespoons)
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • ¼ cup tablespoons tahini
  • 2 cloves garlic, minced
  • 4-6 dried red Thai chiles, partially seeded and chopped or about ½ teaspoon crushed red chili flakes
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon turmeric


Blend all ingredients together in food processor. Season with salt to taste. Freeze until ready to use.

Tahini Sriracha Sauce

The perfect dressing for salads and grain bowls! Also tasty drizzled over roasted vegetables or seared tofu.


  • 1/3 cup tahini
  • ¼ cup raw pumpkin seeds
  • Juice and zest of 1 lemon
  • 1 tablespoon sriracha
  • 1 garlic clove, minced
  • 1 teaspoon smoked paprika
  • ¼ cup water


Place all ingredients in blender and blend until smooth. Season with salt and pepper to taste. Freeze if not using immediately. After defrosting, you may need to give it a quick stir in case it separates.

Share your substitutions in the comment section below!

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