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!
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vegänsch. 
Sicher gut zum Dippen!
Jep, perfect zum Dippen: Gerade mit Tofu gedippt und als Wrap-Sauce verwendet ;)
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 ;)