In my opinion, sauces and condiments complement the best recipes. In fact, I love condiments, but most store-bought condiments are full of sugar and preservatives. So, most of the time, I can ‘veganize’ any condiment and keep it clean and healthy. For instance, vegan tartar sauce is simply made with clean whole foods. My vegan tartar sauce, for example, has very few ingredients, yet tastes just like tartar sauce. So, the next time you want tartar sauce, make it yourself at home.
DIFFERENT CREAMY OPTIONS FOR VEGAN TARTAR SAUCE
Even though I prefer using raw cashews for my Vegan Cashew Mayo, other options exist for people with nut allergies or people who prefer not to use nuts for other reasons.
For instance, silken tofu is often used as a base for vegan mayonnaise. Another possibility is store-bought mayonnaise such as these popular brands:
- Follow Your Heart Vegenaise
- Hellmann’s and Best Foods Vegan Carefully Crafted Dressing
- Nasoya Vegan Nayonaise
- Earth Balance MindfulMayo
- Trader Joe’s Vegan Spread & Dressing and Reduced Fat Mayo Dressing
TO EAT NUTS OR NOT TO EAT NUTS; THAT IS THE QUESTION
The debate about nuts in the plant-based world is intense to say the very least. One side, for example, debates the dangers of eating nuts, as they are too high in fat and cause obesity. On the other hand, the counter argues small amounts of nuts have health benefits and are necessary for healthy fats.
Obviously, for those with nut allergies, nuts pose a dangerous threat. But, do raw nuts really pose a danger to the average plant-based eater? Honestly, I don’t think so. But, I also wouldn’t suggest someone sit down and eat a whole bag of nuts, or eat a whole batch of cashew mayo. Dr. Furhman, for example, suggests 1-ounce a day.
In fact, a lot of research points to the benefits of raw cashews, for example, as providing:
- Boost to the immune system
- No cholesterol
- Vitamins E, K, and B6
- Healthy fatty acids
THE BENEFITS OF HOMEMADE CASHEW VEGAN MAYO
When searching for a good vegan mayo, most people are looking for a sandwich spread or a dressing to add to a salad. Prior to becoming vegan, I was never a mayo fan. In fact, I thought it tasted like sour milk. No one east real mayo with a spoon, at least I don’t know anyone who does. Instead, mayo is used with other ingredients to make dressings or to give a creamy texture to food. Vegan cashew mayo, for example, does not “taste” like mayo, but it has the innate ability to provide the creaminess, as well as a base for other dressings.
First, remember homemade dressings only last one week refrigerated. Unlike processed foods, you are not using preservatives. So, make sure the amount you make will be used in a 7-day span.
HOW TO MAKE VEGAN CASHEW MAYO
First, soaking cashews overnight is recommended for the creamiest results. However, if you have a quality high-speed blender, soaking cashews isn’t necessary. For example, I use a Nutri-bullet, and I don’t need to soak my cashews overnight.
- 1 cup raw cashews
- juice of 1 lemon
- 1 clove garlic, minced
- 2 Tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 cup water
INGREDIENTS NEEDED FOR VEGAN TARTAR SAUCE
- 1/2 cup cashew mayo or Silken Tofu
- 1/4 cup diced sweet pickles or dill pickles if you prefer
- 2 teaspoons Lemon juice
- 3 teaspoons Dijon Mustard
Once stirred together, simply refrigerate, and the vegan tartar sauce will thicken while in the refrigerator. Then, simply add it to your favorite vegan recipe. As a result, vegan tartar sauce tastes great on Vegan Crab Cakes!