Use this wherever you want to add some zip to your meal. I must admit I never liked remoulade before I started making my own. I actually didn’t like anything with mayo, so it makes sense that I didn’t care for it until after going vegan. I especially like it on a salad, for dipping fries, or a n’oyster po’boy. I still haven’t figured out a low-fat mayonnaise alternative. Cashews helped get me into my large, no-bikini-wearing predicament so definitely no cashew cream for me. I opted for my easy oil substitute.
You can omit any of the ingredients you don’t care for, but don’t be frightened by the list of ingredients. I make it exactly as written and it has the perfect amount of tang, spice, and savoriness. Remember to let it chill in the fridge for a few hours before serving! This makes about 2 cups.
1 cup Easy Oil Substitute
1/4 cup chili sauce or ketchup
2 tablespoons Creole mustard
1 tablespoon Louisiana-style hot sauce, or to taste
2 tablespoons fresh lemon juice
1 teaspoon vegan Worcestershire sauce
4 medium scallions, chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped green olives
2 tablespoons minced celery
1 clove garlic, minced
1/2 teaspoon chili powder
1 teaspoon capers, chopped
Whisk together all the liquids. Stir in the veggies and spices. Store in an air-tight container in the fridge.