I would use one of two options - vinaigrette with your preferred oil and vinegar or a tahini sauce. Both will obviously change taste and texture from the original, but are good. Miso also sounds good, but I’ve not yet made it using that.
And there are plant-based mayos if it's the dairy you are looking to avoid like Primal (https://www.primalkitchen.com).
Also, I have begun adding a little miso to dressings based upon the suggestion of someone in the Hotline and it does balance the acid in a vinaigrette well (and add umami)!
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Both will obviously change taste and texture from the original, but are good.
Miso also sounds good, but I’ve not yet made it using that.
Also, I have begun adding a little miso to dressings based upon the suggestion of someone in the Hotline and it does balance the acid in a vinaigrette well (and add umami)!
includes various creams, yogurt, mustard, tzatziki.
https://clockworklemon.com/mayonnaise-substitutes-for-coleslaw/