Vegan lemon dill sauce with capers is light, bright, and so simple to make. This tangy dip comes together in minutes with just six ingredients.
I originally created this recipe to serve with my vegan crab cakes, but it works equally well alongside roasted asparagus spears, breaded artichoke hearts, or other fried appetizers.
Crunchy fried appetizers always feel like a fun indulgence. There’s something instantly decadent about them.
However, to take an appetizer from good to great, it’s all about the dipping sauce served with them. The right dip cuts through the fat with bright, zingy flavor.
That’s where this lemon dill sauce really shines. This simple, vegan mayo-based dip is made by stirring together a few simple ingredients – including lemon juice for acidity, capers for brininess, and fresh dill for a taste of summer.
Give this easy vegan lemon dill sauce a try with crabless cakes, roasted veggies, or your favorite fried appetizers. It’s a simple way to make every bite a little more delicious.
In this post:
Ingredients
Here are the ingredients you will need to make this recipe.
Vegan mayonnaise: Eggless mayo is used as the base of the sauce. Vegenaise is my preferred brand.
Lemon: Freshly squeezed is best for flavor.
Capers: Tangy capers are unripened green flower buds from a caper bush, which have been pickled in brine. Look for them near the olives in the grocery store.
Granulated onion and salt: Granulated onion adds bite. It can be replaced with onion powder. Salt brings the flavors to life.
Dill: Fresh dill really brightens the sauce. If necessary, it can be replaced with ⅛ to ¼ teaspoon of dried dill.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Put the following in a small bowl:
- Vegan mayo
- Lemon juice
- Capers
- Granulated onion
- Freshly chopped dill
- Salt
2. Combine. Serve right away, or transfer to an airtight container & store in the fridge.
Make it your own
Feel free to adjust the amounts of lemon juice, capers, dill, and salt to suit your palate.
You can make this tangy lemon & dill sauce your own by varying the ingredients:
- Instead of fresh dill, use ⅛ to ¼ teaspoon of dried dill in the sauce
- For garlicky bite, grate in a small garlic clove or ¼ teaspoon granulated garlic
- Add a little zest from an organic lemon for even more lemon flavor
- In addition to salt, add a dash of black pepper
- If you don’t like capers, omit them
Serving suggestions
Serve this dairy-free dipping sauce with any of the following:
Storage instructions
Store this easy dipping sauce in an airtight container in the fridge, where it will keep for about a week.
I don’t recommend freezing it.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Easy vegan lemon dill sauce with capers
Ingredients
- ½ cup vegan mayonnaise
- 1 teaspoon lemon juice
- 2 teaspoons capers drained
- ½ teaspoon granulated onion
- 2 teaspoons chopped fresh dill plus more for garnish
- Pinch of salt plus more to taste
Instructions
- In a small bowl, combine vegan mayonnaise, lemon juice, capers, granulated onion, fresh chopped dill, and a pinch of salt.
- Taste & adjust salt as needed. Serve right away, or transfer to an airtight container and store in the fridge.
Notes
- Fresh dill can be replaced with ⅛ to ¼ teaspoon of dried dill
- For garlicky bite, add a small, grated clove of garlic or ¼ teaspoon granulated garlic
- If you don’t have or don’t like capers, omit them
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