A quick, delicious tartar sauce made with soy sour cream, spicy brown mustard and dill pickle relish! Use on veggie sandwiches and veggie and soy chicken burgers!

Makes 1-1/4 cups

1 c. soy sour cream (I used Tofutti brand)

1-2 T. spicy brown mustard

2 T. dill pickle relish

2 t. light brown sugar

1/2 t. onion powder

1/2 t. salt

1/4 t. red cayenne powder

Combine all ingredients in small bowl. Stir well to evenly distribute. Cover and refrigerate till ready to use.

Notes: Tartar sauce will thicken up when refrigerated several hours or overnight, but you can use it right away as well.

When you don’t have any veggie mayo in the house, this makes a great substitute. In many regions veggie mayo isn’t available, but Tofutti is easy to find in large, mainstream markets so why not make your own using Tofutti Sour Cream?

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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