This amazing vegan Mexican mole sauce is literally done in 5 minutes and it’s the perfect addition to your Mexican recipes. It goes well with lentils, chickpeas, beans or tofu, and is just as amazing on top of roasted veggies! It’s soy-free, eggless, gluten free, plant-based, healthy, and my Mexican friends love it!

This mole sauce goes great in tacos! Here I mixed it with cooked black lentils for tacos, topped off with sautéed mushrooms, spicy olive muffalata, and some fresh parsley and watermelon radish.

Healthy Mexican Mole Sauce

I fell in love with mole when I lived part-time in Mexico a few years ago. I love this recipe because it’s:

1. Healthier than most mole sauces recipes I’ve seen.

2. Super quick and easy to make. Traditional moles take days or weeks to make.

3. Ingredients are mostly whole foods.

4. It’s incredibly tasty and adds so much flavor to a meal!

Simple Ingredients

• Cocoa powder

• Walnuts

• Almond milk

• Olive oil

• Cayenne pepper

• Nutmeg

• Garlic powder

• Cumin powder

• Onion powder

• Oregano

• Brown sugar

• Salt

It’s spicy, so use less cayenne pepper if you’re not into spicy foods.

How to Make Vegan Mole?

You do you need a good food processor. I use a Ninja Blender for this type of recipe.

•  Throw everything in the blender and process until smooth. Easy right?

• I mixed this recipe with 3 cups of cooked lentils. Family and friends loved it!

• You want to make more? Just double or triple this recipe.

This Mexican Mole Sauce Is

• Gluten free

• Egg-free

• Soy-free

• Dairy-free (without butter)

• Healthier than most mole sauces recipes I’ve seen

• Easy to make

• Fast to make

Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.

Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!

Thanks!!!