Non-Dairy Remoulade Sauce

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Non-Dairy Remoulade Sauce

 

1 package silken style tofu, 12.3 ozs, firm

3 tablespoons olive oil

2 tablespoons cider vinegar

1 tablespoon unbleached cane sugar

1 tablespoon Dijon mustard or Creole mustard

1 teaspoon salt

1 teaspoon creole seasoning

1 tablespoon freshly chopped parsley

1 tablespoon relish

1 tablespoon 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.

Makes 1 1/2 cups.