Remoulade is a classic French mayonnaise based sauce. It's spicy and tangy and generally just a great accompaniment to many dishes. 

This is a creamy vegan version. It doesn't use store bought vegan mayo. I can't eat all the lemon juice concentrate in the pre-made stuff. 

It's easy to make. It's still creamy, tangy, and a perfect sauce to go with anything that needs a little extra pizzazz. 

Vegan Remoulade Ingredients
1/2 package silken firm tofu
1/2 can dark red kidney beans, drained and rinsed
1 jalapeno, deseeded and chunked
1 long hot, deseeded and chunked
3 cloves garlic
1 tbl nutritional yeast
1 tbl red wine vinegar
2 tbls olive oil
2 tsps salt
1 tsp Aleppo pepper flakes
1 tsp ras el hanout

Just puree until smooth in your kitchen appliance of choice. I used a food processor. 

The ras el hanout does not make it taste Indian. It just to gives it an earthy and mysterious backbone. I use Indian curry blends often in dishes not intended to be Indian in flavor. A little can work a charm to create unexpected depth.

Try it. You'll see.