AFC Macaroni Salad Sauce


Vegan sour cream has about half the calories of vegan mayonnaise, and it’s thicker, so you can add more to it without watering it down too much. For that reason, at least in some salads, vegan sour cream has become my new ‘go to’ base for mayonnaise replacement!

Makes approx. 2 cups

12 oz. pkg. vegan sour cream – I used Tofutti brand

1/2 c. prepared yellow mustard

1 t. garlic powder

1 t. ground coriander

2 T. vegan yeast (nutritional yeast)

1 t. anchovy-free Worcestershire sauce, I used PAMPA brand

2 T. light brown sugar

1/2 t. malic acid

1 t. salt or to taste

Combine all dressing ingredients in bowl, stirring well after each addition. Cover and refrigerate till ready to use.

The vegan yeast and Worcestershire sauce enrich the overall flavor achievement of this sauce.

The sauce is thick which better binds the ingredients in the salad. Can also be used for coleslaw.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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