1 cup vegan mayonnaise
1 tablespoon ketchup
1 tablespoon fresh squeezed lemon juice
1 tablespoon dijon mustard
2 teaspoons minced bell pepper
2 teaspoons capers, chopped (or more)
1 1/2 teaspoons minced shallot
1 teaspoon hot sauce
1 teaspoon parsley, chopped
1 teaspoon vegan worcestershire
salt, to taste
1. Place all ingredients in food processor or blender.
2. Blend on high until thoroughly combined.
3. Store covered in fridge.
Source of recipe: A combination of gathered recipes to make a fabulous sandwich spread, toss with pasta or raw vegetables, or even on vegan crab cakes.