Vegan Remoulade

One of the best sauces ever invented, this Vegan Remoulade is tangy, spicy and so good I can eat it with a spoon!

Remoulade is one of those sauces that honestly goes good on just about anything! While it’s known throughout the Southern US and used for a lot of seafood dishes, it’s great even with fries!

Though I like adding mine to a Po’ Boy too of course!

ingredients for Vegan Remoulade

• Vegan Mayo – this is the base of the sauce. You can try using unsweetened vegan yogurt if you want something with less fat, but I’m not sure how good it’ll be!
• Dijon Mustard – You can also use Whole Grain or Yellow Mustard.
• Hot Sauce – Louisiana style preferred! I like using Crystal.
• Capers – These really add a nice salty zip to the sauce!
• Vegan Worcestershire – You can also sub this for vegan steak sauce.
• Lemon Juice – or Vinegar.
• Cajun Seasoning – you can use store bought but I prefer using my homemade Cajun Seasoning.
• Garlic Powder – I tested this with minced garlic and it was just too much for me, so powder is more mild and better in this case.
• Cayenne – Use as much as you like!
• Dried Parsley & Dried Chives – I tested this with fresh and preferred the taste and texture of the dried herbs.

How to make Vegan REmoulade

Simply whisk everything together! Store in a airtight container and use within 4 – 5 days.

Other Recipes You Will Dig!

• Po’ Boy
• Crab Cakes
• Popeye’s Sandwich
• Raising Cane’s

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Vegan Remoulade

Thee Burger Dude

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Course Sauces

Cuisine American

Ingredients

  

• 3/4 cup Vegan Mayo
• 1 Tbsp Dijon Mustard
• 1 Tbsp Hot Sauce (Louisiana Style)
• 1 tsp Capers (minced)
• 1 tsp Vegan Worcestershire
• 1 tsp Lemon Juice (more or less to taste)
• 1/2 tsp Cajun Seasoning (more or less to taste)
• 1/2 tsp Garlic Powder
• 1 tsp Cayenne (more or less to taste)
• 1 tsp Dried Parsley
• 1 tsp Dried Chives
• Salt & Pepper (to taste)

Instructions

 

• Simply whisk everything together, store in the fridge in an airtight container and use within 4 – 5 days.

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