Vegan Tartar Sauce

by Edward Daniel
Caption of Vegan Tartar Sauce. Image by Edward Daniel (c).

Vegan Tartar Sauce makes a great condiment. I love serving this with vegan seafood including vegan seafood. What I love is the sharp horseradish dish tempered with the pickled capers and lemony taste.

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Caption of Vegan Tartar Sauce. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g cashews
  • 30g horseradish root (fresh preferably, or jarred)
  • 1 stick of celery
  • 10g capers
  • 75ml water
  • 1tbs lemon juice
  • 2tsb olive oil
  • 1tsp onion powder
  • ½tsp salt
  • Few sprigs of dill


  1. Soak the cashews in filtered water for about an hour. Set to one side.
  2. If using fresh horseradish, use gloves to cut the horseradish roots into thin strips.
  3. Drain the cashews and place with celery stick, capers, 75ml water, lemon juice, onion power oil, salt and some of the dill in a high-speed blender.
  4. Place the tartar sauce and more chopped dill in sterilised jar and use as needed in the fridge. Keep for upto two weeks (though it will still continue to ferment).


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