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Close up of a glass bowl of vegan crab cake sauce on platter with crab cakes.

Vegan Crab Cake Sauce

This easy, delicious vegan crab cake sauce is made with a sour cream base. It’s rich and tangy, pairing perfectly with any vegan crabless cake!
Course Condiment, Sauce
Cuisine Vegan
Keyword Vegan crab cake sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 Servings
Calories 83kcal



Step 1: Prep Sour Cream (Optional)

  • If you need to, prepare a batch of homemade vegan cashew sour cream. Store-bought options also work well.
    ¾ cup vegan sour cream

Step 2: Mix Ingredients

  • Finely chop some parsley.
    2 tablespoon parsley
  • Add all ingredients into a small bowl or jar and stir until well combined.
    ¾ cup vegan sour cream, 2 tablespoon parsley, 1 tablespoon Dijon mustard, ½ tablespoon apple cider vinegar, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper, hot sauce

Step 3: Chill and Serve

  • You can serve the sauce immediately if you need to, but it’s best to chill in a refrigerator for at least an hour. If possible, let sit overnight so that the flavors to come together.
  • Serve alongside some delicious vegan crabless cakes!



Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (¼ of recipe) | Calories: 83kcal | Carbohydrates: 6g | Fat: 8g | Saturated Fat: 2g | Sodium: 276mg | Potassium: 29mg | Fiber: 3g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 67mg