This Vegan Remoulade Sauce is creamy, tangy, and a little spicy. It's incredibly versatile and comes together in about 5 minutes. Pair with a sandwich, oven fries, or vegan crab cakes for an extra boost of Creole-inspired flavor!
Cajun-Style Remoulade is one of those simple yet amazing sauces that will take any dish up several notches! The creaminess is offset by the brininess and kick of spice, giving you a perfectly balanced vegan condiment.
Making remoulade vegan is as easy as substituting a vegan mayo or yogurt in place of the traditional mayo. You also need to make sure to choose Vegan Worcestershire Sauce (don't worry, I won't make you pronounce it!) since that traditional version contains Anchovy paste.
Although remoulade is traditionally paired with fish, there are plenty of ways to enjoy this delicious vegan sauce. Spread it on a sandwich, dip your fries, or pair it with vegan crab cakes. Use it to make a Cajun-style chickpea salad. Or just swap it anywhere you'd normally use a mayo-based sauce. The possibilities are endless!
You'll love this Vegan Remoulade Sauce recipe because it's:
- Tangy and a little Spicy
- Quick & Easy
- Vegan / Vegetarian
- Easy to make WFPB
- A Healthy version of the original
- A delicious sauce for sandwiches, oven fries, and vegan crab cakes
What is remoulade sauce?
Remoulade sauce originated in France as a creamy, briny sauce (similar to tartar sauce) that pairs well with seafood. There are a variety of ways to make this sauce, but it usually starts with a creamy base, spices, fresh herbs, and either capers, horseradish, or diced pickles.
The Louisiana Creole or Cajun Style also incorporates creole seasonings and hot sauce. This can make it slightly more orange in color. Overall, it's an incredibly versatile sauce that's open to interpretation.
Can I make a French Vegan Remoulade instead?
To make this more of a traditional French vegan remoulade, skip the hot sauce and paprika. Swap dijon mustard for the brown or cajun mustard. Add a diced cornichon pickle and you've got a French-style remoulade!
Can this be WFPB?
To make this Whole-Foods Plant-Based, choose the oil-free aioli option, as most store-bought vegan mayo contains oil.
- store-bought vegan mayo or homemade oil-free aioli (to keep it WFPB)
- unsweetened soy yogurt (or coconut yogurt): When you combine the yogurt and mayo the remoulade gets a nice whipped texture. You could also just use one or the other (just mayo or just yogurt), and it also works fine.
- chopped capers: for brininess
- fresh, chopped parsley
- cajun or brown mustard: Either one is fine.
- Vegan Worcestershire sauce (regular isn't vegan so be careful)
- lemon juice
- garlic powder
- smoked paprika
- sea salt
- hot sauce (optional)
- If you don't have capers you can use horseradish or chopped pickles.
- Instead of parsley, you could substitute with cilantro.
- Regular Worcestershire sauce isn't vegan. If you don't have the vegan version you could sub with soy sauce or make your own vegan Worcestershire sauce. Alternatively, you could just leave it out.
- Regular ("Sweet") paprika can be used in place of the smoked paprika.
- Start by washing the parsley. Then chop the parsley and capers. This can be a rough chop, but you want to get smaller pieces that will incorporate into the sauce better.
- Add all of the ingredients to a bowl and mix to combine.
- That's it! Taste to adjust the seasonings in case you want a little more salt or heat. Serve right away or store for later.
How to serve
- Vegan Remoulade Sauce is perfect for topping sandwiches or Vegan Po'Boys. (Po'boys are a type of sandwich popular in New Orleans. They are traditionally made with fried shrimp or catfish, but you can substitute with these vegan tofu nuggets.)
- Pair with Vegan Crab Cakes.
- Use as a dip for oven fries.
Can I make it ahead?
Yes! You can make vegan remoulade up to a few days in advance. Even an hour in the fridge will help deepen the flavors of the sauce.
How to store
- Store the leftovers in an airtight container in the refrigerator for up to a week.
- Stir before serving to quickly refresh the remoulade.
More vegan condiment recipes
Vegan Remoulade Sauce (Cajun Style)
- ½ cup vegan mayo see notes
- ½ cup unsweetened vegan yogurt
- 2 tablespoon capers chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon cajun or brown mustard
- 1 tablespoon Vegan Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- ½ teaspoon hot sauce (optional)
- Chop the capers and parsley.
- Add all of the ingredients to a bowl and stir to combine.
- Taste to adjust seasonings. Serve right away or store for later.
- You can use store-bought vegan mayo or this oil-free vegan aioli.
- If you don't have both vegan yogurt and mayo, you can just use 1 cup of one or the other. I tested the recipe all three ways, and while I like it best with half and half, all three work just fine. If you just use yogurt the sauce will be slightly thinner.
- Nutritional info was calculated using the recipe for oil-free vegan aioli linked above.
- See the blog post above for tips on substitutions, storage, and instructions for making this a French-style remoulade.
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