Vegan Apple Sauce, Perfect for Post Oral Surgery

"vegan apple sauce in bowl with cinnamon stick as decoration"

Thanks to my little angel of a friend, Ginger, I got an amazing care package from her earlier this week which consisted of three vegan cookbooks: The Joy of Vegan Baking, The Oh She Glows Cookbook, and Great Gluten-Free Vegan Eats. I am still unable to eat solid foods, and wanted to eat unprocessed soft food today, thus– I made a delicious, healthy and totally vegan apple sauce. The recipe is courtesy of The Joy of Vegan Baking by Colleen Patrick- Goudreau.

You can make this as chunky or as smooth as you like.


  • 3 pounds apples (I peeled and cored them). Cut into  1/2 inch thick slices.
  • 1/2 cup apple cider
  • 1 teaspoon freshly grated cinnamon (my preference, of course, feel free to use store bought cinnamon)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground ginger (optional)
  • 1/2 teaspoon nutmeg ( my preference, freshly ground)


  • In a large saucepan combine the apples, apple cider, and cinnamon. Cover and simmer, stirring often, over low heat until tender but not mushy. After 20 minutes, add the sugar and ginger and nutmeg, if using, stirring until the sugar is dissolved and blended, about 1 minute. Remove from the heat.
  • For chunky applesauce, break up the apples with a wooden spoon.
  • For medium texture, mash with a potato masher or use an immersion blender (I pulsed everything in my Breville food processor). Using a food processor will make your apple sauce’s consistency smooth.

Serve warm or chilled. I believe the shelf life is 3 to 5 days.


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