Vegan Tartar Sauce
Creamy, tangy and refreshing homemade vegan tartar sauce (aka tartare sauce) packed with fresh dill. Ideal for vegan fish recipes!
Servings: 8
Calories: 142kcal
Equipment
- Measuring jug or cup
- Blender or food processor
- small bowl
- Airtight container for storage
Ingredients
- 150 ml vegan mayonnaise Use my recipe or store-bought
- 150 g silken tofu drained, or sub for vegan yoghurt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice or sub for apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 50 g cornichons aka gherkins or dill pickles, finely chopped
- 1 tablespoon capers drained and finely chopped
- 1 teaspoon fresh dill finely chopped (or ½ teaspoon dried dill)
- 1 teaspoon fresh parsley finely chopped
- Salt and pepper to taste
Instructions
- Place the vegan mayonnaise, silken tofu, olive oil, lemon juice, dijon mustard, garlic powder and onion powder in a measuring jug or the cup of a blender and blend until smooth.150 ml vegan mayonnaise, 150 g silken tofu, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
- Finely chop the cornichons, capers, fresh dill, and fresh parsley. Add to the blended mixture and season with salt and pepper to taste.50 g cornichons, 1 tablespoon capers, 1 teaspoon fresh dill, 1 teaspoon fresh parsley
- Stir all the ingredients together until well combined.
- Cover the bowl and refrigerate the tartare sauce for at least 30 minutes to allow the flavours to meld together.
- Serve the vegan tartare sauce as a dip or condiment.
Nutrition
Calories: 142kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 213mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg