Vegan Tartar Sauce
Creamy, tangy and refreshing homemade vegan tartar sauce packed with fresh dill. Ideal for vegan fish recipes!
americansauce
⚠ Contains allergens
soy
#building-block#easy#fast
Ingredients
Main Base
- — use homemade kewpie mayo or store-bought
▸150 ml Vegan Mayonnaise (4 servings)
Ingredients
- 110 ml soy milk— unflavoured and unsweetened, at room temperature
- 250 ml sunflower oil or any other neutral oil
- 2 tsp rice vinegar or any white vinegar— including white wine vinegar or apple cider vinegar
- 1/2 tsp fine sea salt or kala namak (black salt)— kala namak for a more realistic flavour
- 1/4 tsp dijon mustard
- 1 tbsp extra virgin olive oil or cold-pressed rapeseed oil— aka Canola oil
- 150 g silken tofu— drained (or substitute vegan yogurt)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice— or substitute apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Mix-Ins
- 50 g cornichons (gherkins/dill pickles)— finely chopped
- 1 tablespoon capers— drained and finely chopped
- 1 teaspoon fresh dill— finely chopped (or 1/2 teaspoon dried dill)
- 1 teaspoon fresh parsley— finely chopped
- salt— to taste
- pepper— to taste
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 3 reviews