Introduction
Classic tartar sauce gets its creamy, tangy character from egg-based mayonnaise, which puts it off-limits for anyone following a plant-based diet. The good news? A homemade vegan version comes together in just 5 minutes using simple pantry staples you probably already have. No eggs, no dairy, no compromises on flavor.
This recipe delivers the same rich, tangy punch you expect from tartar sauce, at a fraction of the cost of store-bought vegan brands. Plus, it's endlessly customizable to match your exact taste preferences.
TLDR — Why You'll Love This Vegan Tartar Sauce
- Ready in 5 minutes with zero cooking
- Uses affordable, accessible ingredients
- Plant-based, gluten-free, and egg-free
- Costs far less than store-bought vegan versions
- Easily tweaked to suit any flavor profile
What's in Vegan Tartar Sauce? Ingredients Breakdown
Vegan Mayo — The Essential Base
Vegan mayonnaise is the foundation of this sauce, delivering the creamy, rich texture that traditional mayo provides. Reliable store-bought options include:
- Hellmann's Plant Based
- Just Mayo
- Chosen Foods
- Primal Kitchen
- Sir Kensington's
If you have trouble finding vegan mayo locally, NoPigNeva carries plant-based pantry staples delivered nationwide, including JUST Mayo Vegan.
Dill Pickle Relish or Chopped Pickles
Dill pickle relish (or finely chopped dill pickles) gives tartar sauce its signature tangy crunch. Dill relish is acidic and herbaceous, cutting through the richness of fried foods, while sweet relish adds more sugar and warming spices. Stick with dill for the classic flavor.
If using relish, drain excess liquid first—too much water in the mayo base will thin the sauce and ruin its texture.
Fresh Lemon Juice
Fresh lemon juice brightens the overall flavor and balances the richness of the mayo. Bottled lemon juice works as a substitute, but fresh delivers noticeably better results.
Fresh or Dried Dill
Dill adds the classic herbal note that defines tartar sauce. If substituting dried dill for fresh, use the standard 3:1 conversion ratio: 1 tablespoon fresh dill = 1 teaspoon dried dill.
Optional Flavor Boosters
These additions elevate the sauce from good to exceptional:
- Minced capers for briny depth
- Dijon mustard for subtle tang and mild heat
- Garlic powder or onion powder for savory backbone
Adjust each to taste.
How to Make Vegan Tartar Sauce
Ingredients List
- Vegan mayo — 1/2 cup
- Dill pickle relish — 2 tablespoons, drained (or finely chopped dill pickles)
- Fresh lemon juice — 1 tablespoon
- Fresh dill — 1 tablespoon (or 1 teaspoon dried dill)
- Capers — 1 tablespoon, minced (optional)
- Dijon mustard — 1 teaspoon (optional)
- Garlic powder — 1/4 teaspoon
- Onion powder — 1/4 teaspoon
- Maple syrup or sugar — 1/2 teaspoon, to balance acidity
- Salt and pepper — to taste
Step-by-Step Instructions
Mix all ingredients in a small bowl using a fork or whisk. No blender needed.
Taste and adjust to your preference: more relish for extra pickle punch, more lemon for brightness, more sweetener if too sharp, or more capers for brine.
Chill for at least 20 minutes before serving. This lets the flavors meld — and the difference is noticeable. Serve immediately if you're short on time.
Customization Tips and Flavor Variations
Lighter, Lower-Fat Version
Substitute half or all of the vegan mayo with unsweetened plain non-dairy yogurt (almond, oat, or soy-based). The result is tangier and less rich, with fewer calories and less fat. These brands work well:
- Silk Plain Soy Yogurt
- Kite Hill Plain Unsweetened Almond Yogurt
- Oatly Oatgurt Plain Unsweetened
Spicy Variation
Stir in a pinch of cayenne pepper or swap Dijon for spicy brown mustard. Either option adds heat without overpowering the classic tartar sauce profile.
Gourmet Version
Swap standard dill pickles for cornichons or mini gherkins — they're less watery and deliver more concentrated flavor. A pinch of dried tarragon adds herbal depth that rounds out the sauce with a distinctly French-bistro character.
What to Serve with Vegan Tartar Sauce
What to Serve with Vegan Tartar Sauce
Classic Vegan Seafood Pairings
This sauce was made for vegan seafood dishes: vegan fish sticks, plant-based crab cakes, fish tacos, and breaded fish fillets. NoPigNeva carries plant-based seafood alternatives including Vegan Lobster and Plant-Based Vegan Scallops—both ideal candidates for pairing with tartar sauce.
Beyond Seafood
This sauce works as:
- A dipping sauce for French fries, onion rings, and fried cauliflower
- A spread on veggie burgers, sandwiches, or wraps
- A creamy salad dressing thinned slightly with extra lemon juice
- A fun alternative topping for baked potatoes
- A dip for crudités
How to Store Your Vegan Tartar Sauce
Transfer the sauce to an airtight jar or container and refrigerate. The USDA recommends storing mayonnaise-based salads for 3 to 5 days, which applies to this recipe as well. Label the container with the date made for easy tracking.
Do not freeze this sauce: the mayo base will separate and the texture will be ruined when thawed, leaving you with a watery, curdled mess.
Frequently Asked Questions
Is there vegan tartar sauce?
Yes, vegan tartar sauce exists both as a homemade recipe (using vegan mayo as the base) and in select store-bought brands like Follow Your Heart Tartar Sauce Vegenaise. Homemade is fresher, cheaper, and easier to find than commercial vegan versions.
What is in vegan tartar sauce?
The core ingredients are vegan mayo, dill pickle relish or chopped pickles, fresh lemon juice, and dill. Optional additions include capers, Dijon mustard, garlic powder, and onion powder for extra depth.
Are capers used in tartar sauce?
Capers are an optional but popular addition to tartar sauce, adding a briny, tangy punch. You can swap them for finely chopped green olives in a 1:1 ratio if needed.
What is a good replacement for tartar sauce?
The closest substitutes are vegan aioli, vegan sriracha mayo, or a simple mix of vegan mayo + lemon juice + fresh dill.
How long does homemade vegan tartar sauce last?
It keeps in an airtight container in the refrigerator for up to 5 days. Do not freeze it—the mayo base will separate and become unusable.
