Vegan Tartar Sauce
Vegan Tartar Sauce is an easy, must-have recipe for your vegan culinary toolkit. I love the briny, tangy, creaminess of this sauce for everything from the Crab-less cake to dipping my french Fries.
Tartar sauce started showing up in cookbooks in France in the 19th century and has been used as an accompaniment for a plethora of dishes. It’s ubiquitous with seafood and so a perfect pairing with vegan crab cakes.
You’ll love this with the Crab-less cakes! This recipe is perfect for the Crabless Cake Burger.
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How to Make Vegan Tartar Sauce
What You Need…
- Cashew Cream- this is the base of the tartar sauce. If you have a nut allergy or don’t have a good blender, vegan mayo is your next best option. You can find many vegan varieties at your local store or you can easily make your own.
- Gerkins – are little dill pickles. You can also use pickle relish, but you can also use sweet relish.
- Capers add a nice herbaceous savory brine to the sauce that I love.
- Lemon Juice – a small squeeze of fresh lemon juice is optional, yet adds a ton of flavor to the tartar sauce. You can also use bottled lemon juice if you don’t have fresh.
- Dill – fresh dill is optional but adds a lot to homemade tartar sauce and I highly recommend it! You can use dried dill too if you don’t have fresh.
Vegan Tartar Sauce
Vegan Tartar Sauce is an easy and must have recipe for your culinary toolkit. You'll love this with the Crab-less Patty!
Ingredients
Method
- Combine all of the ingredients, mix and adjust the seasoning to taste.
Notes
Nutritional values are an estimate.
