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Non Dairy Remoulade Sauce




Source of Recipe


Chef R.W. Miller


List of Ingredients




1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
3 T. olive oil
2 T. cider vinegar
1 T. unbleached cane sugar
1 T. Dijon mustard or Creole mustard
1 t. salt
1 t. Creole Seasoning
1 T. freshly chopped parsley
1 T. relish
1 T. capers, drained

Recipe



In a food processor or blender, place the tofu, olive oil, vinegar, mustard,
salt, and Creole Seasoning, and process until smooth. Add the remaining
ingredients and pulse a few times to combine. Transfer to an airtight
container and store in the refrigerator. Use as a spread on sandwiches or
wraps, or as a sauce on steamed vegetables or grains.
Yield: 1 1/2 cups