Eggless Cajun Remoulade

Total time40 min

Prep time10 min

Cook time0 min

4.5

(14)

Classic remoulade is one of those sauces that sounds fancy but comes together in minutes — and this Cajun-spiced version is bold, creamy, and deeply satisfying. The trick here is vegan mayonnaise as the base, which delivers that rich, tangy body traditional remoulade is known for, completely without eggs. Creole mustard, prepared horseradish, and a hit of hot sauce layer in serious depth, while smoked paprika and cayenne give it that unmistakable Southern warmth. Finely minced celery and sliced green onion tops add a little fresh crunch that keeps every bite lively. A 30-minute rest in the fridge is the secret step — it lets all those spices and aromatics meld into something that tastes like it took much longer to make. This batch serves 8, so it's perfect for a cookout spread, a seafood platter, or keeping in the fridge all week for dipping, spreading, and drizzling on just about everything.

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Ingredients

8 servings

½ cup vegan mayonnaise
2 tbsp creole mustard
1 tbsp prepared horseradish
1 tbsp fresh lemon juice
1 tsp hot sauce
1 tsp worcestershire sauce
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
¼ tsp dried thyme
¼ tsp black pepper
¼ tsp salt
2 tbsp celery, finely minced
2 tbsp green onion tops (green parts only), thinly sliced
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
In a medium mixing bowl, whisk together the vegan mayonnaise, Creole mustard, horseradish, lemon juice, hot sauce, and Worcestershire sauce until smooth and fully combined.
2
Add the smoked paprika, garlic powder, onion powder, cayenne, dried thyme, black pepper, and salt. Whisk until the spices are evenly distributed and the sauce is uniform in color.

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