Cashew Tartar Sauce
From when I was in the 7th or 8th grade to about sophomore year of high school my family ate Thanksgiving dinner in the cafeteria at a local private university (which happened to be a vegetarian campus). After my Oma and Opa passed away there was only 5 members of my family left in the area so we loved to eat at the cafeteria because they had an amazing catering service, the food was FANTASTIC, and there were a lot of other families who ate there too. It made us feel like we weren't alone. It was a formal dinner and you had to purchase tickets, they decorated the place really nice, and had a large variety of food so that you got everything you could have dreamed of without hours of cooking or dishes. It made the whole day very relaxing for everyone. The number ONE reason, however, that we ate at the cafeteria was for THE Sam's Chicken. This is a deep fried vegetarian delectable of which I've never had the likes of anywhere else. Other places make it, but not as good. It was a battered and deep fried vegetarian chicken piece that came piping hot with a delicious tartar sauce on the side. This is why we ate at the cafeteria. This is what I was thinking about when I made the Oatmeal Croquettes last week and this was what I was thinking about when I made the vegan cashew tartar sauce. I personally make the sauce plain but I've added several optional add-ins that would make it even fancier. You choose. The possibilities are endless.
Recipe adopted from: Vegan Cashew Caesar Dressing and designed as a dipping sauce for the Oatmeal Croquettes
Ingredients
- 1/2 c cashews (raw, roasted, etc.)
- 1/2 c water
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1/2 tbsp spicy brown mustard
- 1/2 tsp garlic powder
- 1 garlic clove
- 3 small green olives (with pimentos)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dill (optional)
- 1 tbsp chives, fresh, finely chopped (optional)
- 2-3 tbsp dill relish (optional)
- 2 tbsp capers (optional)
- 2-3 tbsp green olives, chopped (optional)
Directions
- Add all ingredients (except the “optional ingredients”) to a high-powered blender, and blend for 1-2 minutes until creamy and smooth. At this time add the “optional ingredients” if using.
- Use as a dipping sauce for croquettes or raw veggies, pour over salads or baked potatoes, spread on a sandwich as mayo, or use as a sauce for cooked vegetables, etc.
- Store in the refrigerator for up to a week.
Delicious. Used olive tapenade as I had no other olives. Great recipe
I made this with only chopped fresh dill as an add in and it was great! I did add a few more cashews to thicken it up a little and to tone down my very potent clove of garlic. Thank you so much for the recipe!