Non-dairy Remoulade Sauce

 
1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
3 T. olive oil
2 T. cider vinegar
1 T. unbleached cane sugar
1 T. Dijon mustard or Creole mustard
1 t. salt
1 t. Creole Seasoning
1 T. freshly chopped parsley
1 T. relish
1 T. capers, drained
 

In a food processor or blender, place the tofu, olive oil, vinegar, mustard, salt, and Creole Seasoning, and process until smooth. Add the remaining ingredients and pulse a few times to combine. Transfer to an airtight container and store in the refrigerator. Use as a spread on sandwiches or wraps, or as a sauce on steamed vegetables or grains.

Yield: 1 1/2 cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett