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    Home » Recipes » Vegan Sauces and Garnish Recipes

    Zhoug Sauce (Oil-Free Version)

    Updated Jul 5, 2022 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

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    bright image of zhoug with text to save on Pinterest.
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    Inspired by the popular Middle Eastern condiment zhoug, this whole-food version packs major flavor and nutrition! Warm with cardamom and cumin and made as spicy as you like, this oil-free take on zhoug sauce is just as versatile as the authentic version. Spread it on toast, toss it with pasta, and use it as a dip for everything from veggies to falafel. 

    Colorful green zhoug sauce in a small bowl.

    This recipe was originally published in February 2020, and has been updated with new photos and content.

    Jump to:
    • Why You'll Love It
    • Ingredient Notes
    • How To Make Zhoug Sauce
    • Ways to Use Zhoug
    • Substitutions
    • Variations
    • How to Store
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love It

    Though this isn't an authentic zhoug recipe (pronunciation varies; we say ZOO-g), it absolutely captures the spirit and flavor of the traditional cilantro sauce while using easy-to-find ingredients. 

    The end result is a spicy, irresistible, over-the-top sauce bursting with freshness! And zhoug can be used in so many different ways. 

    Big thanks to Trader Joe's for introducing me to zhoug. Until they came out with it, I'd never heard of zhoug, and now my husband and I can't stop slathering it on everything! 

    The problem with Trader Joe's zhoug sauce is that the second ingredient is canola oil. Considering that Mark can devour an entire container all by himself over the course of a couple of days, I knew I wanted to make a more wholesome version.

    Even better, it takes just a few minutes to make a batch of zhoug in the food processor. I hope you love it as much as we do!

    Zhoug sauce topped with olive oil and crushed red pepper flake.
    You can also add olive oil to this basic recipe, if desired.

    Ingredient Notes

    ingredients laid out on a wood board.
    • cilantro - you'll need about 2 cups of fresh cilantro leaves and stems, or two standard-size bunches.
    • raw walnuts or pumpkin seeds - as mentioned, instead of using oil as found in authentic zhoug sauce recipes, we're using whole nuts or seeds for richness and body.
    • jalapenos
    • lemon juice - use fresh for the best flavor; lime juice is also delicious
    • spices - cardamom, cumin, and red pepper flakes

    How To Make Zhoug Sauce

    You'll need a food processor for this recipe and about 10 minutes. I use this 14-cup Cuisinart food processor.

    Literally the only work involved in making zhoug sauce is separating the leaves and thin stems from two bunches of cilantro, peeling a few cloves of garlic, and slicing 2 or 3 jalapeno peppers. The food processor handles everything else!

    a 2-photo collage showing how to process ingredients for zhoug.
    1. Process nuts, jalapenos and garlic until chunky but mostly broken down.
    2. Add remaining ingredients and process until fully incorporated. Thin it with water or more lemon juice and adjust seasonings to taste.

    Ways to Use Zhoug

    Similar to other sauces and pestos, you can easily adjust the consistency of zhoug sauce. Use it as a dip, sauce, or spread with:

    • steamed, roasted and raw vegetables
    • grain bowls
    • vegan tacos - a match made in heaven!
    • salads
    • falafel
    • avocado toast
    • sandwiches and wraps
    • tossed with pasta - like you would with pesto
    • mixed with vegan yogurt for a cool and creamy cilantro sauce
    close up of a small dish filled with thick and vibrant zhoug sauce.

    Substitutions

    • nut-free - substitute raw pumpkin seeds for the walnuts. You can also use a blend of different seeds, such as pumpkin, sunflower, and hemp for added nutrition.

    Variations

    Not only is zhoug sauce irresistible and nutritious, it's easily adjusted to suit your palate.

    • For less spicy zhoug sauce, remove ALL of the seeds from the jalapeños, and omit the red pepper flakes.
    • For extra spicy zhoug, include some, most, or ALL of the jalapeño seeds and bump up the red pepper flakes!
    • Not sure how spicy you want it? Start by removing and reserving all of the seeds from your peppers. You can always add them later during blending if your zhoug needs more kick.
    • And if you do include oil in your diet, feel free to replace the water with extra virgin olive oil, and add an extra drizzle on top before serving. This makes it extra luscious and rich!

    How to Store

    Homemade zhoug sauce keeps in the refrigerator for up to one week, and it freezes beautifully.

    You might also like:

    • Parsley and Dill Pesto
    • Spicy Vegan Parsley Pesto
    • Quick Pickled Vegetables
    • Vegan Pesto (Oil-Free)

    I hope you enjoy this oil-free take on spicy zhoug sauce! If you try it be sure to comment below and let us know your favorite foods to pair with zhoug.

    📖 Recipe

    zhoug sauce drizzled with olive oil in a glass container.

    Zhoug Sauce (Oil-Free Version)

    Author: Lori Rasmussen, My Quiet Kitchen
    Inspired by the popular Middle Eastern condiment zhoug, this whole-food version packs major flavor and nutrition! It gets its richness from nuts or seeds instead of oil. Warm with cardamom and cumin and made as spicy as you like, this healthier take on zhoug sauce is just as versatile as the authentic version. Spread it on toast, toss it with pasta, and use it as a dip for everything from veggies to falafel. 
    Servings: 6 servings
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time: 15 mins
    Cook Time: 0 mins
    Total Time: 15 mins

    Equipment

    • food processor

    Ingredients 

    • 2 bunches cilantro, use the leaves and small stems (2 cups, packed); discard only the thick end of stems
    • 2 to 3 fresh jalapeños
    • 3 large cloves garlic
    • 1 ¼ cups raw walnut halves (sub pumpkin seeds for nut-free) - Can use less or more for desired richness and texture.
    • ½ to 1 teaspoon red pepper flakes
    • ½ teaspoon ground cumin
    • ½ to ¾ teaspoon ground cardamom
    • ¾ to 1 teaspoon fine sea salt
    • 2 tablespoons fresh lime or lemon juice
    • 3 to 5 tablespoons water
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    Instructions
     

    • Prepare the jalapenos: this is where you decide the level of heat! Remove seeds to reduce the overall heat, or include seeds for extra spicy zhoug. You can also reserve some of the seeds then add them after blending if you decide you want it spicier.
      If removing seeds, do that first, then slice jalapenos.
      *I used 2 large jalapenos with seeds removed from one.
    • Combine jalapenos, garlic, and walnuts in the bowl of a food processor. Process until broken down into a sticky crumb texture. Add cilantro, red pepper, cumin, cardamom, ¾ tsp salt, and juice, and process until everything is incorporated and finely chopped.
    • With the food processor running, drizzle in water 1 tablespoon at a time until desired consistancy is reached. Keep in mind, if you altered the amount of nuts/seeds this will affect the amount of water needed.
      *For a thick pesto consistency I used 1 ¼ cups walnut halves and ¼ cup water.
    • Taste and adjust salt/spice as desired. Transfer to a storage container and refrigerate until ready to use.

    Notes

    Store zhoug sauce in the refrigerator for up to one week. Can also be frozen for longer storage.

    Estimated Nutrition (per serving)

    Calories: 142kcalCarbohydrates: 4gProtein: 3.5gFat: 13gCholesterol: 0mgSodium: 315mgFiber: 2gSugar: 1gVitamin A: 417IUVitamin C: 9mgCalcium: 29mgIron: 1mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Vegan Sauces and Garnishes

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    • Fresh Cranberry Salsa
    • Vegan Cheese For Pizza & Melting
    • Apple Cranberry Compote
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      Recipe Rating




    1. KD

      January 23, 2022 at 4:51 pm

      This is super delicious! I love it with the pumpkin seeds.

      Reply
    2. Robyn

      September 20, 2021 at 1:56 pm

      Love this recipe- I’ve also made it with cashews and almonds instead of walnuts. Delicious! I, too, got hooked on TJ’s Zhoug but it is far too oily. I like to stir this into basmati rice with some veggies for a simple, tasty vegan meal. Thanks for the recipe!

      Reply
    3. Liz

      January 13, 2021 at 10:49 pm

      Delicious! I love the TJ’s version but I am now avoiding oil, so I am so happy to find this recipe. Thank you! This recipe is so versatile. Can’t wait to make it again 😋

      Reply
      • Lori

        January 14, 2021 at 9:12 am

        Wonderful, Liz! I feel the same way every time I make it...can't wait till the next time, haha. Glad you loved it!

        Reply
    4. Laura

      June 16, 2020 at 1:44 pm

      Thank you!! I've been looking for this. I'm in love with TJ's zhoug sauce, but don't need the oil. Gracias!

      Reply
      • Lori

        June 17, 2020 at 7:29 am

        Laura, I totally feel that! Same in our house. 😀 Thanks!

        Reply
    5. Jean

      April 13, 2020 at 2:39 am

      So good!

      Reply
      • Lori

        April 13, 2020 at 1:33 pm

        Woohoo! Glad you liked it, Jean. 😀

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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