Vegan Remoulade
Classic remoulade is one of those bold, tangy sauces that makes everything it touches taste like a New Orleans street-food dream — and this version delivers every bit of that magic without any animal products. The base is vegan mayonnaise whisked together with Creole mustard, prepared horseradish, hot sauce, and a squeeze of fresh lemon juice, so the flavor is punchy, layered, and anything but flat. Chopped capers, fresh flat-leaf parsley, and sliced green onion tops get folded in at the end, adding little bursts of briny, herby freshness throughout. Smoked paprika, garlic powder, onion powder, celery salt, and black pepper round everything out into a sauce that tastes like it took serious effort — but really just needs a whisk and a bowl. The hardest part is waiting the 30 minutes in the fridge while the flavors meld into something truly spectacular. Spoon it over po'boys, plant-based crab cakes, or roasted vegetables, and watch it disappear fast. This recipe makes 8 servings, so you'll have plenty on hand all week for dipping, spreading, and drizzling.
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Learn more →Ingredients
8 servings
- 1 cup vegan mayonnaise
- 2 tbsp creole mustard
- 1 tbsp capers, drained and roughly chopped
- 1 tbsp fresh lemon juice
- 1 tbsp hot sauce
- 2 tsp prepared horseradish
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp green onion tops, thinly sliced
- ¼ tsp celery salt
- ¼ tsp black pepper
Instructions
- 1
Combine the vegan mayonnaise, Creole mustard, capers, lemon juice, hot sauce, horseradish, smoked paprika, garlic powder, onion powder, celery salt, and black pepper in a mixing bowl and whisk until smooth and uniform.
- 2
Fold in the parsley and green onion tops until evenly distributed.
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