Simple vegan all-purpose sauce

Ingredients for 1 servings:

• 250 ml remoulade, vegan
• 100 g yogurt substitute (cashew yogurt), fermented, natural
• ¼ bunch dill
• 2 cloves garlic
• e.g. Paprika powder, hot
• e.g. cayenne pepper

Instructions

Working time approx. 5 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 5 minutes

suitable as doner sauce, burger sauce or as a base for salad dressings

Peel the garlic cloves and chop very finely or press them. Add 1-2 garlic cloves to taste. Separate the fine branches of the dill from the main stem and chop finely. Place in a bowl with the cashew yogurt. Add cayenne pepper and/or paprika powder, depending on the desired spiciness. Mix until evenly distributed. Add the vegan remoulade and mix. Season again if desired. At 15 ml per serving, this makes 23 servings with 54 kcal each. Tips: Half of the sauce can be poured back into the jar of vegan remoulade to add the remaining vegan remoulade. Close the jar, shake, and return the contents to the bowl. Mix the contents into the sauce. The jar can then be refilled and used for storage. The sauce improves with longer resting time (e.g., one day). Store in the refrigerator. The sauce is inspired by pizza with doner sauce. I wouldn’t use this sauce on a very good pizza. It enhances mediocre pizzas, such as inexpensive homemade frozen pizzas.