Cashew Tartar Sauce – vegan

Whole Food Plant Based and Vegan, this tasty cashew tartar sauce is sure to please your palate and impress your dinner guests. You could pair this with our Blackened Tofu Fillets for a tofu sandwich. Or you could pair it with our Chickpea “Crab” Cakes either in a sandwich or a bowl. So many tasty options for this vegan tartar sauce.


Grab your cashews and let’s whip this up.

Cashew Tartar Sauce


Cashew Tartar Sauce

Yield: 6

Vegan and Whole Food Plant Based this is the perfect recipe for your sea inspired dishes! Crabless cakes or tofu fillets, this pairs perfectly.


  • 1 cup Cashew Garlic Aioli
  • 1/4 heaping cup finely diced dill pickles
  • 3 heaping tablespoon minced capers
  • 2 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 2 teaspoons lemon juice


  1. Mix all ingredients. Keep refridgerated until ready to serve (tastes even better when prepared earlier in the day or the night before serving).
Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Raw Cashews

We use raw cashews in the base of a lot of our recipes: this tartar sauce, our Cashew Garlic Aioli, and our Better than Cheddar Chedda Cheese Style Spread. You will also find that they are the base of our Whole Food Plant Based Deviled Potatoes.

We love the creaminess that raw cashews provide and the flavor is subtle enough that we can manipulate it to get it to taste the way we want. And, they are nuts, a whole food option without the oil and processed stuff. Perfect!

Let’s Eat

Whip this whole food plant based tartar sauce up and let’s eat. We loved pairing this with our Blackened Tofu Fillet Sandwiches and our Chickpea “Crab” Cakes – which we tried as a sandwich and as a bowl. PERFECTION!

chickpea cake with tartar sauce vegan

Be sure to snap a pic and tag us on Instagram and Facebook #veginspiredfoodie!

Until Next Time, Eat More Plants & Live VegInspired.

XO, Kathy