Celeriac Remoulade

This recipe is a favourite of ours that we always had in France pre-vegan days. Also known as Celery Remoulade in France.. but I thought it would be confusing if I called it that in English because it’s got nothing to do with celery! It was always a mission of ours to veganise it, and Michael absolutely nailed it. I may say it’s even better than the original (in taste but also in the fact it’s cruelty-free)

We love to make this to have with sandwiches, as a side salad, or for buddha bowls.. it’s soooo moorish and very simple. Just a little bit of work to grate it, we like to use the grater adaptor on our trusty food processor.. so if you have one of those I’d highly recommend it as it saves a lot of time!

Let me know if you make this!

Ingredients :

• One whole celeriac peeled

• 1 heaped tbsp of Dijon mustard

• 250ml of vegan cream (either oat or soy)

• 1 tbsp of vegan mayo

• 1 crushed garlic clove

• Juice of 1 lemon

• 1/2 tsp of nutmeg

• 1 tbsp of nutritional yeast (optional)

• Salt & Pepper to taste

Method :

• Peel and grate your celeriac using a grater (we like to use the grater adapter in our food processor)

• Then place in a big bowl and add all other ingredients, and mix well until combined.

• Season to taste. You might like yours sharper with more lemon, or creamier, or saltier.. taste and have a go!