This is the perfect Vegan Tartar Sauce for all kinds of fishy foods. The sauce is made from scratch and we’re making our own vegan mayo as a base!
While most (vegan) Tartar Sauce recipes on the internet start with mayo, we’re making everything from scratch – even the mayo base. Don’t be afraid. It’s easier and faster than you would think.
The Ingredients for the vegan Tartar Sauce
- Mayo base:
- soy milk
- apple cider vinegar
- mustard
- maple syrup
- kala namak (or salt)
- lime juice
- canola oil
- Tartar ingredients:
- dill
- pickles
- capers
- salt
To make the mayo base, you’ll need an immersion blender. If you don’t have one, you can use a food processor or blender instead but you’ll probably have to double or even triple the recipe to get it to work (depending on the container size of your preferred kitchen appliance).
Serve the Tartar Sauce with…
- Tofish
- Banana Blossom Fish
- Artichoke Fish
- Chips/Fries/Wedges/Twisters – potatoes in any form or size
- Burgers (especially Vegan Fish Burgers)
Vegan Tartar Sauce
This is the perfect Vegan Tartar Sauce for all kinds of fishy foods. The sauce is made from scratch and we’re making our own vegan mayo as a base!
Ingredients
Mayo Base*
- 1/8 cup unsweetened soy milk **
- 1/4 teaspoon apple cider vinegar
- 1/8 teaspoon mustard
- 1/4 teaspoon maple syrup
- 1/4 teaspoon kala namak (or salt)
- 1/2 teaspoon lime juice
- 1/3 cup canola oil
Additional Tartar Ingredients
- 1 teaspoon fresh dill – chopped
- 2 tablespoons pickles – finely chopped
- 1 tablespoon capers – drained and finely chopped
- salt to taste
Instructions
- Add in an immersion blender cup unsweetened soy milk, apple cider vinegar, mustard, maple syrup, kala namak, and lime juice. Blend for 1 minute then slowly start drizzling in the canola oil while the immersion blender is running. Blend for about 3 minutes until it is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.
- Transfer the mixture to a bowl and add the dill, pickles, capers and more salt to taste. Stir to combine. Set aside in the fridge for at least half an hour. Then serve with chips or fishy foods.
Notes
*If you don’t want to make your own mayo, you can also use 5 tablespoons of store-bought vegan mayo.
**Stick to the soy milk, I haven’t had any luck making the mayo base for the Tartar Sauce with rice milk or almond milk.
Nutrition
Calories: 172kcalCarbohydrates: 1gFat: 18gSaturated Fat: 1gSodium: 204mgPotassium: 9mgVitamin A: 15IUCalcium: 9mgIron: 0.1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Steve Taylor
Sunday 28th of February 2021
Can't wait to try this at the weekend! What kind of mustard do you use? I'm from the UK and not sure if I should be using American Mustard, French Mustard (Dijon) or British Mustard? Or another kind...! Thanks!
Bianca
Wednesday 28th of April 2021
my mustard of choice is dijon mustard :)
street view
Tuesday 4th of February 2020
This sounds wonderful, I can’t wait to try it!
Bob
Sunday 24th of March 2019
Good morning,
Is the dill fresh or dried?
What do you mean by relish?
Thanks
Bianca
Monday 25th of March 2019
I've used fresh dill. If you want to use dried I'd recommend using only 1/4 teaspoon or so. By relish, I meant finely chopped pickles. I'll update this in the post :)
devast io
Thursday 4th of October 2018
Tartar sauce you make very delicious and attractive. I love this dish.