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–+ servings
Vegan Cauliflower Fish Tacos

Vegan Crack Sauce

A vegan cream sauce so good you can serve with your old work boots
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: Tacos, Vegan
Servings: 20 servings
Calories: 73kcal
Author: James Strange

Ingredients

  • 1/4 cup Aquafaba I used from canned chickpeas
  • 3/4 cup oil neutral flavored
  • 2 Tablespoons lime juice freshly squeezed
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground cumin
  • 1 clove garlic finely chopped
  • 1 teaspoon cilantro

Instructions

  • To a tall vessel add, aquafaba, oil, lime juice, dijon mustard, sea salt and ground cumin. Blend with a stick blender to create an emulsion
  • When everything starts to come together add one clove of garlic that has been chopped up and chopped cilantro. Then blend some more. Place into the refrigerator overnight. 

Nutrition

Calories: 73kcal | Carbohydrates: 0.2g | Protein: 0.02g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 51mg | Potassium: 3mg | Fiber: 0.02g | Sugar: 0.03g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 0.2mg
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