Sauces and Spreads

Vegan Sauces and Spreads in India — Nut Butters, Dips & Condiments

The two things to check on a spread are the ingredient order and the oil. In a good peanut or almond butter the first ingredient is the nut, and the list runs to two or three items. Once you see palmolein, hydrogenated fat or invert syrup near the top, you are buying a confection rather than a nut butter. Natural nut butters separate in the jar — oil rising to the top is a sign that no stabiliser was added, and it stirs back in.

Sugar content is where most chocolate and hazelnut spreads fall down; compare grams per 100g across jars rather than trusting front-of-pack wording. Products described as low sugar or made with jaggery or dates still carry meaningful sugar, just from a different source.

For savoury sauces and dips, dairy hides in unexpected places — casein, whey and ghee all appear in Indian condiment blends, so read past the “vegetarian” green dot, which does not mean vegan. Fermented sauces and pickles should list the acidulant and any preservative by INS number. Cold-pressed oil-based dressings will thicken in the fridge; that is expected.

Once opened, nut butters keep about a month at room temperature and longer refrigerated.

Related: Grocery, Dairy Free, Vegan Snacks.

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