This yummy vegan version of a traditional Tartare Sauce is super easy to make and transforms any vegan 'fish' meal that you might want to make into an authentic seafood taste experience.
This recipe is super simple to make & only takes a few ingredients, so you can whip it up any time you want to make vegan crab cakes (like these yummy ones) or to slather over shop-bought vegan 'fish' fillets such as the yummy ones you can get from Quorn or if you're making Tofish & chips!
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Essentially you're making a flavoured mayonnaise, so all you need to do is a) find a great vegan mayo to pimp, or make your own.. and b) have the other ingredients to hand & mix them all up to your taste!
So what is in this yummy Tartare Sauce?
Lemon Juice- I like to squeeze my own, but from a bottle is also ok.
Dill - You can use fresh or dried.
Capers - I buy huge jars of capers and add them to all kinds of dishes.
Pickled Cucumbers (or cornichons)
You can also add a little bit of chilli sauce if you like a bit of heat. Tabasco or Sriracha are both good options.
And that's IT!. All you need to do to make this utterly lush sauce is mix them all together and slather on everything!
(like on these crab cake canapes!)
What do you like to eat Vegan Tartare Sauce with? Let us know in the comments & definitely let us know if you make our version!
Vegan Tartare Sauce
- 200 g Mayonnaise (½ Cup)
- 1 pickled cucumber/gerkin medium size
- 20 capers (about 2 tablespoons)
- 30 ml lemon juice (2 Tablespoons)
- 10 g dill (2 Tablespoons- fresh or dried)
- Finely chop the dill (if fresh) and the gerkin/pickled cucumber
- Mix everything together and taste.
- Add seasoning if desired.
- Slather on your vegan 'fish' favourites.
- Keeps for up to a week in the fridge