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?


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

%d bloggers like this: