Vegan Cocktail Sauce


Another simple and easy standard recipe today: Vegan cocktail sauce. Usually, store-bought cocktail sauce is stuffed with yoghurt, cream and sometimes egg, but this one is free from additives and plant-based. It’s whipped up in three minutes and tastes great with raw veggies or crackers as a dipping sauce, with cooked potatoes as a kind of sour-cream and with all kinds of tofu and barbecue items – perfect summer sauce, I’d say!

  • 500 g soy-yoghurt
  • 1 tsp mustard
  • 0.5 tsp Harissa paste (get it at the Turkish supermarket or just use chili paste or flakes)
  • 1-2 tsp white vinegar
  • 1 tsp lemon juice
  • pepper, salt and paprica powder to taste
  • optional: some garlic or garlic powder

Put all ingredients in a small bowl and stir until well combined. Enjoy!

Vegane-Cocktailsauce_vegänsch (2)

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4 thoughts on “Vegan Cocktail Sauce

  1. Is German mustard similar to French or English? Would English be too ‘strong’ for this (and the previous) recipe? I suppose I should try it.

    • Hey Karol, I guess every mustard works – I’ve used a medium strong mustard, but English and French should work fine as well. It could be that you have to use a big more curry powder than as the mustard weakens the taste a bit. Guten Appetit ;)

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