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!
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.