Cooking with Kuji: Kuji Elevated BBQ sauces

Elevate your BBQ with these four delicious vegan sauces made with

Kuji Natural 08 and Arabic Coffee 01


16 AUGUST 2019

Kuji Green Goddess


Created in San Francisco in 1923, the original Green Goddess dressing was mostly mayonnaise. There are hundreds of variations today; ours uses avocado for high fat, high fibre addition to any grill.


1 small avocado 

Handful each mint, parsley, dill, finely chopped (can also use basil or chives)

½ – 1 tsp garlic powder (can also use ½ clove chopped fresh garlic)

1 tbsp lemon juice

1 tbsp apple cider vinegar

2 tbsp Kuji Natural, melted

Pinch salt  




  1. Combine everything together in a food processor and check seasoning. 

To Serve


Recipe – serves 4 (makes 1 small bowl)

Will keep fresh for 2 days.

Kuji Aioli


A Kuji favourite – this aioli is an addictive addition to any BBQ. Aquafaba is a true magic ingredient, transforming into creamy, plant-based mayonnaise. 


¼ cup aquafaba (chickpea water)

¼ tsp fine sea salt

2 tsp apple cider vinegar

1 tsp maple syrup

½ cup olive oil 

¼ cup Kuji Natural (melted)

2 small cloves garlic, crushed 




  1. In a food processor, mix the aquafaba, salt, vinegar and maple syrup until it is very frothy.
  2. Slowly add the olive oil and Kiji Natural until emulsified. It should be thick and creamy.
  3. Finally, add the garlic. 

To Serve


Recipe – serves 4 (makes 1 small bowl)

Will keep for up to 1 week in the fridge. 

Kuji Romesco


Often served with charred shallots, or baby leeks, romesco is a tomato-based Catalan sauce. The addition of Kuji Natural adds a welcome savouriness in place of the olive oil. Try replacing the hazelnuts with almonds, or doing half each, for a slightly different flavour. 



22g blanched hazelnuts (can use almonds or 50:50)

1 roasted red pepper 

½ red chilli, deseeded and finely diced

½ tomato, deseeded and chopped

1 tbsp gluten-free breadcrumbs (Clearspring brown rice ones are good)

2 tbsp Kuji natural, melted

1 tbsp sherry vinegar

¼ tsp smoked paprika

Pinch salt and black pepper to taste





  1. Place the hazelnuts in a small pan and toast until beginning to colour.
  2. Add to a food processor and process until they are a floury, grainy consistency.
  3. Add the remaining ingredients and blend until combined.
  4. Season to taste and serve immediately. 

To serve


Recipe – serves 4 (makes 1 small bowl)

Will keep for up to 1 week in the fridge. 

Kuji Arabic Coffee BBQ sauce


Inspired by the foil sachets of my childhood, this one is a nutrient-rich version spiked with coffee for a toasty finish. Enjoy alongside any BBQ spread.


½ carrot, peeled and roughly chopped to 1-inch pieces

2 tomatoes, roughly chopped to 1-inch pieces

½ onion, roughly chopped to 1-inch pieces

1 tbsp tamari

½ tsp garlic powder

1 tsp smoked paprika

½ tsp salt

2 tbsp ketchup

2 tbsp Apple Cider Vinegar

30 ml maple syrup

1 tbsp dijon

1 tbsp Worcestershire sauce

½ tsp black pepper 

1 tbsp Kuji coffee





  1. Preheat oven to 180c. In a small bowl, mix the tamari, garlic powder, paprika and salt together.
  2. Pour this over the carrots, tomatoes and onion and roast until tender, about 20 minutes.
  3. Add to a high-speed blender with the remaining ingredients, except the Kuji and blend until smooth.
  4. Bring to a simmer in a saucepan and cook for at least an hour, until sauce is thick.
  5. Add the Kuji coffee when the mix is warm.
  6. Strain if desired and store in a glass bottle. 

To Serve


Recipe – serves 6 – 8

Will keep for up to 4 weeks in the fridge. 

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