This plant-based tartar sauce brings the classic seafood companion to your vegan table without compromise.
Creamy, tangy and packed with dill and capers, it pairs perfectly with crispy fish alternatives and stays fresh for 5 days in the fridge.
Ingredients for Vegan Tartar Sauce
Nine simple ingredients create this tangy, creamy plant-based sauce with bold dill and caper flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Vegan Mayonnaise 🥄 | 1 cup | Use unsweetened variety |
| Dill Pickles 🥒 | ½ cup | Finely chopped, about 4-5 pickles |
| Capers 🌿 | 2 tbsp | Drained and chopped |
| Fresh Dill 🌿 | 2 tbsp | Finely chopped, stems removed |
| Yellow Onion 🧅 | 2 tbsp | Finely minced, about 1/4 whole |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, no seeds |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed preferred |
| Apple Cider Vinegar 🍏 | 1 tsp | Adds tangy brightness |
| Sea Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The mayo is non-negotiable—Hellmann’s Vegan or Just Mayo are my go-tos for that classic creaminess without the eggs. For the pickles, Claussen or Grillo’s have the right crunch (the good stuff, not the pre-shredded kind). Capers can be tricky to find—check the olive bar at Whole Foods or the canned aisle near the tuna. Fresh dill is worth hunting down at the farmers market, but dried works in a pinch.
No capers? Chopped green olives at half the amount get you close. Out of fresh dill? Dried dill at one-third the amount works, but add a touch of parsley for color. The Dijon can be swapped for yellow mustard, but you’ll lose some depth. If you’re missing apple cider vinegar, white wine vinegar or more lemon juice will do (don’t skip this part).
This keeps 5 days in the fridge—perfect for meal prep. The flavors actually improve after a day. Freezing isn’t ideal (texture changes), but if you must, portion into ice cube trays and thaw as needed. Stir well before using.
Why You’ll Love This Recipe
- 5-Minute Mix: I just dump everything in one bowl and stir—no cooking, no fuss.
- Tangy Crunch: The pickles and capers give it that bright, briny kick I crave with every bite.
- Weeknight Hero: Here’s what sold me—it’s equally good on tofu fish sticks or a simple veggie burger.
- Stays Fresh: Honestly, it tastes even better the next day and keeps for a week in the fridge.
Step-by-Step Instructions for Vegan Tartar Sauce
This no-cook method comes together in minutes with bright, briny flavors that elevate any dish.
Step 1: Prepare All Aromatics and Pickles
Finely chop the 0.5 cup Dill Pickles until you have uniform ⅛-inch pieces. I find that stacking a few pickle slices and rocking my chef’s knife through them gives the best control and consistency.
Next, drain and chop the 2 tbsp Capers—a quick pulse in a food processor works if you prefer a finer texture. Follow with finely mincing the 2 tbsp Yellow Onion until it’s nearly paste-like. This ensures no harsh raw onion bite in the final sauce.
Finally, finely chop the 2 tbsp Fresh Dill, discarding any thick stems. The goal is a confetti of herbs that distributes evenly throughout the sauce.
Step 2: Combine Wet Ingredients for Creamy Base
In a medium bowl, add the 1 cup Vegan Mayonnaise—make sure it’s unsweetened, as sugar would clash with the tangy elements. Stir in the 1 tbsp Dijon Mustard until fully incorporated. The mustard adds depth and a subtle sharpness that balances the richness.
Next, whisk in the 1 tbsp Lemon Juice and 1 tsp Apple Cider Vinegar. The lemon brightens the flavor immediately, while the vinegar adds a mellow tang that lingers. You’ll notice the mixture lighten slightly as the acids react with the mayo.
Step 3: Fold in Prepped Vegetables and Herbs
Add the chopped Dill Pickles, Capers, Yellow Onion, and Fresh Dill to the wet mixture. Gently fold everything together with a spatula until just combined. Overmixing can break down the pickles and capers, turning them mushy instead of pleasantly briny and textured.
At this point, the sauce should look speckled with green and white bits, and the aroma should be vibrant and fresh. If it seems too thick, resist the urge to thin it—this consistency is ideal for clinging to food.
Step 4: Season and Rest for Flavor Harmony
Sprinkle in the 0.5 tsp Sea Salt and 0.25 tsp Black Pepper, then fold once more to distribute. Taste and adjust the salt if needed, but remember the pickles and capers already contribute a fair amount of salinity.
Cover the bowl and refrigerate for at least 30 minutes. This resting period allows the flavors to meld and mellow. The raw onion sharpness will soften, and the herbs will infuse the sauce with their essence. For the best results, I recommend letting it sit for up to 2 hours before serving.
Pro Tips For Making Vegan Tartar Sauce
- Drain the Pickles: Always finely chop and drain your dill pickles on a paper towel first—I learned this the hard way after a watery batch ruined my sauce.
- Soak the Onion: Tame the sharpness by soaking your minced yellow onion in cold water for 5 minutes, then pat dry before mixing.
- Skip the Stems: Use only the leafy parts of fresh dill, as the stems can be bitter and tough, even when chopped.
- Chill Before Serving: Let the sauce sit in the fridge for at least 30 minutes so the flavors meld—sounds weird, but it actually changes the outcome.
Make-Ahead Tips for This Dish
Prep Ahead Strategy
I always chop the Dill Pickles, Capers, Yellow Onion, and Fresh Dill the night before. Store them in separate airtight containers in the fridge. This saves 10 minutes of prep time when you’re ready to assemble. 💡
Mix and Store
Combine all ingredients except the vegan mayo, then refrigerate the mix. The next day, stir in the 1 cup Vegan Mayonnaise for freshness. This method keeps the sauce vibrant for 5 days without texture loss.
Batch for Later
Double or triple the recipe and store in mason jars. The flavors deepen over 24 hours, making it taste even better. Just give it a good stir before using, as the herbs may settle.
Freezing Tips
While not ideal, you can freeze this sauce in ice cube trays for up to 1 month. Thaw in the fridge overnight and whisk vigorously to restore creaminess. The texture may change slightly, but the flavor remains intact.
Quick Assembly
For the fastest prep, use a food processor to pulse the pickles, capers, and onion together. This cuts chopping time in half while maintaining consistent texture. Add herbs last for better control.
Flavor Boost
If making ahead, add the Lemon Juice and Apple Cider Vinegar just before serving. This preserves their bright, tangy notes for maximum impact. The difference is noticeable, trust me.
Frequently Asked Questions
What can I use instead of capers?
Chopped green olives work well as a substitute. Use half the amount since they’re saltier.
How long does this keep in the fridge?
It stays fresh for up to 5 days in an airtight container. Stir before using.
Can I make this without fresh dill?
Yes! Use 1 tsp dried dill instead. Add a pinch of parsley for color.
Why rest the sauce before serving?
Resting for 30 minutes lets flavors meld and softens the onion’s bite.
Nutrition Facts
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