Celeriac Almost Remoulade

Introduction

If you are a fan of crunchy and tangy salads, then celeriac remoulade is the perfect dish for you. It is a French classic that is traditionally made with mayonnaise, mustard, and capers. In this recipe, we will make a healthier version of the classic remoulade that is vegan, low-fat, and gluten-free. Instead of mayonnaise, we will use a mixture of cashews and tofu that brings a creamy texture to the dish. Let’s get started!

Ingredients

• 1 large celeriac, peeled and julienned
• 1/4 cup raw cashews
• 1/4 cup silken tofu
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a small bowl, soak the cashews in hot water for 30 minutes.
2. Drain the cashews and transfer them to a blender.
3. Add the silken tofu, Dijon mustard, apple cider vinegar, maple syrup, smoked paprika, garlic powder, sea salt, and cayenne pepper to the blender.
4. Blend until the mixture is smooth and creamy. Set aside.
5. Julienne the celeriac and add it to a large mixing bowl.
6. Pour the cashew-tofu mixture over the celeriac and toss to coat evenly.
7. Add fresh parsley and toss again.
8. Let the salad sit for 10 minutes to allow the flavors to meld.
9. Serve the celeriac remoulade chilled.

Verdict

This celeriac almost remoulade is a refreshing and healthy twist on a French classic. The cashew-tofu dressing brings a creamy and tangy flavor to the dish, while the celeriac adds a crunchy texture. The smoked paprika and cayenne pepper bring a subtle heat to the salad that makes it a perfect side dish for a summer barbecue.

Serving Suggestions

Serve this celeriac almost remoulade as a side dish to grilled chicken, fish or tofu. It would also be a great salad to bring to a potluck or a picnic. You can make it ahead of time and keep it in the fridge until you are ready to serve. Enjoy!