Vegan Marry Me Sauce
by Marly McMillen
This Vegan Marry Me Sauce is irresistibly creamy, rich, and packed with bold flavors. Made with sun-dried tomatoes, vegan parmesan, and baby spinach, it’s a must-try!
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This Vegan Marry Me Sauce is a masterclass in balance: tangy sun-dried tomatoes, rich and velvety vegan cream, and a touch of spice from red pepper flakes. The secret? A touch of vegan parmesan adds a nutty, umami depth while fresh baby spinach keeps things vibrant and wholesome. Every ingredient works together to create a sauce that’s deeply flavorful yet easy to make.
The Sauce That Stole My Heart
You know those recipes that make you stop mid-bite and say, “Wow, this is incredible!” That’s exactly how I felt after making this Vegan Marry Me Sauce for the first time.
It’s creamy, luscious, and packed with flavor—the kind of sauce that makes every bite feel indulgent.
I love pairing it with chickpeas, vegan chicken meatballs, and even my vegan chicken fillets.
Whether you’re making a romantic dinner or just treating yourself, this dish is a keeper!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Olive oil — Adds richness and depth. Use extra virgin for the best flavor.
- Onion — Finely chopped for a subtle sweetness. Yellow or white onions work best.
- Garlic — A must for that bold, aromatic base.
- Tomato paste — Intensifies the umami depth.
- Italian seasoning — A blend of oregano, basil, and thyme enhances the flavor.
- Red pepper flakes (optional) — Adds a gentle kick of heat.
- Sun-dried tomatoes — Oil-packed for richness or rehydrated for a softer texture.
- Vegetable broth — Creates the sauce’s base while keeping it light.
- Vegan half-and-half — Makes the sauce ultra-creamy. Cashew or oat milk work as well.
- Vegan parmesan — Gives a nutty, cheesy finish. Nutritional yeast can be used instead.
- Baby spinach — Wilts beautifully into the sauce, adding a fresh element.
- Salt and pepper — Adjust to taste.
- Fresh basil — A bright finishing touch.
Marly’s Tips
- Add a squeeze of lemon juice at the end for a bright finish.
- Want a protein boost? Stir in chickpeas or crumbled tofu.
- Serve over vegan mashed potatoes for a cozy twist.
Recipe Test Kitchen: What We Learned
Through testing, we found that using oil-packed sun-dried tomatoes gave a richer, deeper flavor. We also tried different dairy-free creams, and vegan half-and-half gave the best consistency, although a thick and creamy cashew milk was a close second. If you’re ok with a coconut flavor, coconut milk can work here as well.
The optional cornstarch slurry makes a noticeable difference in texture, creating a silkier sauce.
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Vegan Marry Me Sauce
Ingredients
- 2 tablespoons olive oil
- ½ cup finely chopped onion
- 3 teaspoons minced garlic
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup chopped sun-dried tomatoes (oil-packed, drained)
- 1 cup vegetable broth
- 1 cup vegan half and half (substitute creamy cashew or oat milk)
- ¼ cup vegan parmesan (substitute nutritional yeast flakes)
- 2 cups baby spinach (stems removed)
- salt and pepper to taste
- fresh chopped basil for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning. Stir in the tomato paste. Stir in crushed red peppers if using.
- Add the Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes.
- Create the Sauce Base: Pour in the broth and cream. Stir to combine. Add the vegan parmesan and a pinch of salt and pepper. Bring the mixture to a simmer.
- Thicken the Sauce (Optional): If the sauce is too thin, make a cornstarch slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of water. Stir to combine. Stir the slurry into the sauce. Simmer for 2–3 minutes until the sauce thickens.
- Add Spinach: Add chopped baby spinach and cook for an additional 5 minutes until the spinach wilts.
- Taste and Adjust: Taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or crushed red pepper flakes, if desired.
- Serve: Toss cooked wide noodles (like pappardelle or fettuccine) with the sauce until evenly coated. Plate the noodles and top with vegan chicken meatballs. Garnish with fresh basil for a pop of color and flavor.
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Vegan Main Meals
If you love this recipe for vegan marry me sauce, here are some more main meal favorites to try:
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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