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Haven's Kitchen

Elevated sauces that combine fresh ingredients and convenience


Date Established 01/2012
Founder Alison Cayne
Headquarters New York, NY
Press Contact JLS PR


Your kitchen should be a place where you can be creative, calm, indulgent, inspired, fulfilled, and most importantly, yourself. That’s the Haven's Kitchen vision. Wherever Haven’s Kitchen goes, they’ll always be building tools to power your potential in the kitchen.

Founding Story

When Haven’s Kitchen Cooking School was founded in New York City in 2012, their goal was to make cooking more fun and a lot easier, with classes that help people really cook, not just follow recipes. Same went for their cookbook. And now, Haven's Kitchen is making fresh, squeezable sauces and flavor starters to open up a world of delicious possibilities for everyone.


Coconut Cashew Sauce
Coconut Cashew Sauce $39.00
Edamame Green Goddess
Edamame Green Goddess $39.00
Gingery Miso
Gingery Miso $39.00
Red Pepper Romesco
Red Pepper Romesco $39.00
Golden Tumeric Tahini
Golden Tumeric Tahini $39.00
Herby Chimichurri
Herby Chimichurri $39.00

Team Bios

Alison Cayne founded Haven’s Kitchen in 2012 as a Manhattan cooking school. Now, Haven's Kitchen is known for its fresh, squeezable sauces that make anything you cook at home taste better. The top-rated sauces are vegan, gluten-free, keto-verified, non-GMO and kosher. Cayne’s goal has always been to give home cooks a sense of confidence and joy – making them feel like champions in their kitchens. In 2020, Cayne closed the popular cooking school and transitioned to a test kitchen for the rapidly expanding sauce company. It was the end of an era with an unexpected upside, Cayne and the Haven’s Kitchen team could now offer a decade’s worth of recipes, tips and tricks for free online. Education is one of the foundations of Haven’s Kitchen and now they could offer it to everyone.

Now Haven’s Kitchen’s line of six squeezable sauces opens up a world of delicious possibilities, whether used for marinating meat, tossing salads, or simply drizzling on anything. Cayne has a MA Food Studies from NYU Steinhardt.


Whole Foods



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