Vegan tartare sauce
- Whizz all of the ingredients (except the gherkins, capers and oil) together in a blender until smooth.
- VERY slowly add the oil while continuing to blend, to avoid separation.
- Stir through the chopped capers and gherkins.
- Store in a glass jar in the fridge for up to two weeks.
The water from a can of chickpeas (this is called aquafaba)
Around 20 chickpeas
3/4 tsp salt
1/2 tsp sugar
2 tsp dijon mustard (works well without)
Juice of a lemon
2-3 pickled gherkins, chopped
1/2 cup capers, finely chopped
1 1/2 cups of rice bran oil (or other vegetable oil)
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