Peel the garlic cloves, finely chop or press them. 1 - 2 cloves of garlic, depending on taste. Separate the fine branches of the dill from the main stem, cut finely. Place in a bowl with the cashew yogurt. Add cayenne pepper and / or paprika powder depending on the degree of spiciness you want. Mix until everything is evenly distributed.
Add the vegan tartar sauce and mix. Season again as needed.
With 15 ml per serving, results in 23 servings with 54 Kcal each.
Tips:
Half of the sauce can be put back into the glass of the vegan tartar sauce to add the residues of the vegan tartar sauce. Close the jar, shake and return the contents to the bowl. Mix the contents into the sauce. The glass can then be refilled and used for storage.
The sauce will get better the longer it is left to rest. (e.g. one day of rest). Storage in the refrigerator.
The sauce is inspired by pizza with kebab sauce. I wouldn`t use the sauce on a very good pizza. Mediocre pizzas, for example inexpensive self-filled frozen pizzas, add value to this sauce.
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