Learn how to make the best vegan remoulade sauce using this quick and easy 5 minute recipe! The eggless mayo dill sauce is perfect as a dip or spread for vegan fish cakes, fries, sandwiches & burgers, salad and more!
The Best Homemade Vegan Remoulade Recipe
Vegan remoulade can now be bought ready-made almost everywhere, but did you know that you can also easily make it yourself at home? For the base you need only vegan mayonnaise and if you already have that, then you are almost ready! Then add prickled cucumbers, onions, fresh herbs and a few spices. Et voila – you have a delicious homemade remoulade that tastes way better than the store-bought stuff!
Since the homemade remoulade is 100% plant-based and therefore completely without eggs and dairy products, it has a longer shelf life than the original. The creamy remoulade sauce is light and tangy and goes well as a dip with baked potato wedges, oven-roasted vegetables, veggie fritters or can be used as a spread like butter or margarine on homemade bread, buns, burgers or sandwiches. However, it tastes especially good with fish alternatives like fish cakes, vegan fish nuggets and tofu salmon.
Ingredients for the Mayo Dill Sauce
As mentioned earlier, you can make vegan remoulade super quickly and easily yourself with a few plant-based ingredients! Here are the ingredients you’ll need with possible options:
- Vegan Mayonnaise: I always make this myself with my quick 3 minute recipe. Alternatively, you could whip up a cashew mayonnaise or just use a store-bought mayo. For a lighter remoulade, you can also use half creamy dairy-free yogurt “skyr alternative” and half mayo.
- Pickles: I like to use “Polish style” garlic pickles, but feel free to choose your favorite sour pickles here. If the cucumbers aren’t that sweet, you can add some agave syrup or other syrup or sugar of your choice.
- Onion: I recommend using red onions or a mild variety. You can also add scallions or garlic.
- Mustard: I like medium hot mustard, but Dijon mustard is also good if you like the remoulade with it.
- Herbs: like parsley and dill go well. Depending on your preference, you can use fresh or dried herbs, or just one kind.
- Salt and pepper: to taste.
How to make Vegan Remoulade Sauce
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Combine all ingredients
Simply combine all the ingredients for the remoulade sauce (mayo, mustard, chopped red onion, diced pickles and chopped dill) in a bowl. Season with salt, black pepper and optional agave syrup. That’s it!
Step 2: Refrigerate
You can use the remoulade right away, but I recommend letting it sit, covered, in the fridge for at least 1-2 hours before using. This allows the flavors to develop nicely and the remoulade becomes much tastier!
How to store Vegan Remoulade?
The vegan remoulade can be stored in a jar or airtight container for about 5 days in the refrigerator.
Variations of the classic remoulade
- To make a green remoulade, you can simply add some of the herbs when blending the vegan mayonnaise ingredients.
- If you want the remoulade sweeter, you can add agave syrup, maple syrup, date syrup or another liquid sweetener to taste.
- For a fresh tangy flavor, add some lemon juice.
- To make the remoulade lower in fat, you can replace some of the mayonnaise with a creamy yogurt like vegan skyr or quark.
- For a Mediterranean twist, feel free to try herbs like rosemary, basil, oregano or thyme.
- You can also refine the remoulade with a dash of olive oil, cashew butter or tahini.
- Try adding different spices like paprika, curry, cayenne pepper, etc.
- For a fruity flavor, feel free to use pear mustard or fig mustard, or add a spoonful of fruit compote.
- Add capers, horseradish, cress or wild herbs to the remoulade for more nutrients and vitamins!
This Vegan Remoulade Sauce is:
- Quick and easy to make
- Without preservatives
- Without additives
- Dairy free (lactose free)
- Versatile & customizable
- Perfect as a dip, sauce or spread!
More Vegan Dips and Sauces to Try
- The Best Peanut Sauce
- Sweet Chili Sauce
- Garlic Sauce
- Green Goddess Sauce
- Sweet and Sour Sauce
- Vegan Mayonnaise
- Aioli (Garlic Dip)
- Baba Ghanoush
- Vegan Tzatziki
- Vegan Raita Dip
If you try this easy Vegan Remoulade Sauce recipe, feel free to leave me a comment and a star rating! And if you take a photo of your creamy dip and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Have fun trying it out and enjoy! 🙂
Homemade Vegan Remoulade - Quick & Easy RecipeAuthor:
- 1 cup (200 g) vegan mayo or half thick yogurt, half mayo
- 1 small red onion finely chopped
- 2 pickled cucumbers finely diced
- 3 tbsp fresh dill and/or parsley finely chopped 1-2 tsp mustard, medium hot
- salt and pepper to taste
- 1 tsp agave syrup or maple syrup optional to taste
*Note: Check out the recipe video + step-by-step photos above!
- Simply combine all the ingredients for the remoulade (mayo, mustard, chopped red onion, diced pickles and chopped herbs). Season to taste with salt, pepper and agave syrup.
- Cover and refrigerate for at least 1-2 hours before serving to allow the flavors to combine.
- More helpful tips and information, including recipe variations & storage tips, are mentioned in the blog post above!
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