November 2, 2017

Vegan Sauce Tartare

I wanted to try something new today. Sauce tartare. 

I haven't eaten anything like this since I am vegan. In my version of the French classic, I used plant based alternatives and lots of herbs and spices. There's no oil or fatty mayonnaise in my recipe - the texture is still creamy and it tastes delicious! The main reason why I created the dip was because I made pumpkin fries for lunch. And you don't eat fries without a dip, right?! 

My all-time favorite dip is guacamole. When I throw a party, there's always a huge bowl of homemade guacamole. As I am writing this I wonder if I've already posted my guac recipe online?  Mmhm anyways, from now on there will also be a bowl of this yummy sauce tartare. 

Combine vegan crème fraîche, yogurt and chopped herbs and veggies! As I love capers I added a lot to the dip. Arghh capers, you weird food. You love them or hate them. I know lots of people who tried capers a thousand times but they will never acquire a taste for them. I don't know why. 

Add cayenne pepper, garlic powder, Dijon mustard (oh so good!), sea salt and crushed black pepper for the greatest taste! I promise you, you don't need vegan mayonnaise for this. It is a guilt-free sauce tartare and you will love it! 

print recipe

Vegan Sauce Tartare
This is a great dip for sweet potato fries or pumpkin fries!


  • 100 grams plant based crème fraîche
  • 70 grams plant based yogurt
  • 30 grams pickled cucumber
  • 1 tbsp capers
  • 1 small scallion
  • 10 grams parsley
  • 1 tsp Dijon mustard
  • salt
  • pepper
  • garlic powder
  • cayenne pepper


1. Combine crème fraîche and yogurt. Both products I used were made from soy. 2. Use a chopper to finely chop parsley, capers and pickled cucumber. 3. Chop the scallion in small dices. 4. Add all ingredients to the dip and season with Dijon mustard, salt, pepper, garlic powder and cayenne pepper.
Total time:
Yield: 1 serving

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