Vegan Tartar Sauce

Vegan Tartar Sauce

We all thought this made for pretty good dipping for our fish and chips.  I didn’t have any horseradish on hand…but the consistency and flavor were good even without it.  I am sure horseradish would have made it even better.



1 cup cashews soaked in water
1/2 cup water
1 Tbsp apple cider vinegar (malt vinegar if stage 1)
2 tsp horseradish powder
1 Tbsp pickle juice (or malt vinegar + fresh dill if stage 1)
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 cup minced sweet pickle (leave out if in stage 1.  You could add celery if you want the crunch)
2 Tbsp grated horseradish
4 green onions (whites only) minced


  1. Soak the cashews in 2 cups of water for at least 2 hours. They will swell and soften. After soaking drain and rinse them.
  2. Put them in the blender.
  3. Add the water, vinegar, horseradish powder, pickle juice, garlic powder, and salt. Blend until smooth. Depending on your blender this can take 1-5 minutes. Transfer into a bowl.
  4. Taste test the horseradish level before you proceed.
  5. Add the minced pickled, minced horseradish (if desired) and onions. Stir together.
  6. Store in an airtight container in the fridge for up to 5 days.

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