Makes ∼3 tbsp | I love this mayo and it’s my go-to condiment anytime I feel like my sandwich needs a little something extra. I designed it to complement the Pinto Burgers, but it can be used as a condiment however you wish.
1⁄4 to 1⁄2 tsp chipotle powder
3 tbsp Vegan Mayo
1 tsp liquid smoke
1⁄8 tsp paprika
In a small bowl, whisk all ingredients together, starting with 1⁄4 teaspoon of chipotle.
Taste, adding another 1⁄4 teaspoon of chipotle (recommended) if desired, plus salt and pepper to taste.
CHEF’S NOTE: For a really spicy kick, add a little hot sauce or Asian hot sauce like Sriracha.
NUTRITIONAL INFORMATION (1 TBSP) 
10 Calories, 0.1g Fat, 1.5g Carbohydrates, 0g Fiber, 1.2g Sugars, 0.9g Protein
Makes 1⁄4 cup | Perhaps my favorite condiment, this slightly spicy and smoky mayo really adds oomph to any sandwich.
1⁄4 cup Vegan Mayo
2 tsp Cajun Seasoning
1 tsp liquid smoke
Mix all ingredients together and taste, adding more Cajun Seasoning or liquid smoke as desired.
Masala Mayo 
Makes 3 tbsp | Pictured here | A lovely Indian-spiced mayo designed for the Masala Burgers, but it’s also a great condiment on any sandwich that could use a splash of bold flavor.
2 tbsp ketchup
1 tbsp Vegan Mayo
1⁄2 tsp yellow mustard
1⁄4 tsp garam masala
1⁄4 tsp coriander
1⁄4 + 1⁄8 tsp ground cumin
drop of agave nectar (optional)
Mix all ingredients together.
Taste, adding another 1⁄4 teaspoon of garam masala if necessary (some blends are more potent than others) and agave nectar to taste if needed.
SMOKY CAJUN MAYO (1 TBSP) 9 Calories, 0g Fat, 1.2g Carbohydrates, 1.2g Sugars, 0g Fiber, 0.9g Protein
MASALA MAYO (1 TBSP) 9 Calories, 0g Fat, 1.2g Carbohydrates, 1.2g Sugars, 0g Fiber, 0.9g Protein
Makes 2 tbsp | Pictured here | This honey mustard has a slight kick to it. It’s great as a dipping sauce, condiment, or salad dressing. I keep a big batch of it in a small airtight container in my fridge, but it takes seconds to whip up when you need it.
1 tbsp Dijon mustard
1 tbsp raw agave nectar
hot sauce, to taste
dash of ground ginger
In a small bowl, whisk Dijon and agave nectar together.
Add a few drops of hot sauce (to your taste) plus a dash or two of ground ginger; mix again.
Taste, adjusting sugar, mustard, or hot sauce as needed.
Creamy Cajun Mustard 
Makes 1⁄3 cup | You can find commercial creamy Cajun mustards in Louisiana, but I prefer making it myself so it’s always available and I can adjust the heat to my preferences.
3 tbsp Dijon mustard
1⁄2 tsp Vegan Worcestershire Sauce
1⁄2 tsp hot sauce
1 tsp molasses
1 tbsp Vegan Mayo
1⁄4 tsp Cajun Seasoning
Combine all ingredients, adding more Cajun Seasoning if you like. I scaled it down here since some blends are hotter than others.
If your Dijon is too strong, you can add a bit more mayo to tone it down. You can also add a touch more molasses for a sweeter mustard.
“HONEY” MUSTARD (1 TBSP) 38 Calories, 0.3g Fat, 9.2g Carbohydrates, 0g Fiber, 8.7g Sugars, 0.4g Protein
CREAMY CAJUN MUSTARD (1 TBSP) 12 Calories, 0.4g Fat, 1.8g Carbohydrates, 0g Fiber, 1.1g Sugars, 0.6g Protein
Makes 1⁄4 cup | Pictured here | This recipe is compliments of my friend Jane who rules at all things lime-flavored.
1⁄4 c Sour Cream
1 tsp chili powder
1⁄2 tsp lime zest
1⁄4 tsp salt
Mix all ingredients until well-combined.
Taste, adjusting chili powder as needed or desired.
Chill for 5 minutes before using, giving the flavors a chance to blend.
Rémoulade
Makes 1⁄4 cup | Invented in France, this creamy condiment is a popular accoutrement to seafood, so it goes perfectly with the “Crab” Cakes.
1 tbsp Vegan Mayo
1 tbsp plus 1⁄4 tsp ketchup
1 tbsp dill relish
1⁄4 tsp yellow mustard
1⁄4 tsp Old Bay seasoning
juice of 1 lemon wedge
hot sauce, to taste
Mix all ingredients together, including a few drops of hot sauce.
Taste, adding more Old Bay seasoning or hot sauce as desired. If your relish isn’t very salty, you might want to add a pinch of sea salt.
CHEF’S NOTE: Minced dill pickle may be substituted for the relish.
LIME CRÈME (1 TBSP) 11 Calories, 0.1g Fat, 1.6g Carbohydrates, 0g Fiber, 1.2g Sugars, 1g Protein
RÈMOULADE (1 TBSP) 8 Calories, 0g Fat, 1.6g Carbohydrates, 0g Fiber, 1.5g Sugars, 0.3g Protein
Makes 1 cup | Nasoya makes a fat-free vegan mayonnaise, and some generic low-fat mayos are accidentally vegan. Here is my easy and inexpensive recipe for making your own low-fat vegan mayo at home.
1 12.3-oz pkg Mori-Nu tofu
2 to 3 tbsp Dijon mustard
2 tsp distilled white vinegar
lemon juice, to taste
agave nectar, to taste
In a blender or small food processor, blend tofu with Dijon and vinegar until smooth and creamy.
Add a few drops of lemon juice and a few drops of agave nectar and blend again.
Taste and add more lemon, agave nectar, or Dijon as needed or desired. Chill until you’re ready to use.
CHEF’S NOTE: In a pinch or for soy-free, substitute plain (preferably unsweetened) vegan yogurt.
NUTRITIONAL INFORMATION (1 TBSP) 10 Calories, 0.2g Fat, 0.3g Carbohydrates, 0g Sugar, 0g Fiber, 1.6g Protein
Makes 1 cup | This sour cream is quick and easy to make, with a fraction of the fat compared to dairy and commercial vegan sour creams.
1 12.3-oz pkg Mori-Nu firm tofu
2 to 4 tbsp lemon juice
1⁄2 tsp distilled white vinegar
1⁄8 tsp fine salt
1 tsp dry mustard powder
agave nectar, to taste
light dash of garlic powder (granulated)
1 tsp dried or fresh dill (optional)
Combine tofu with 2 teaspoons of lemon juice, vinegar, a pinch of salt, mustard powder, a few drops of agave nectar, and a light dash of garlic powder and blend until smooth and creamy.
Taste and add more lemon and/or sweetener if necessary or desired. Stir in dill (if using) before serving.
NUTRITIONAL INFORMATION (1 TBSP, WITH 1 TBSP AGAVE NECTAR) 13 Calories, 0.2g Fat, 1.4g Carbohydrates, 0g Fiber, 1.1g Sugars, 1.6g Protein
Makes 3⁄4 cup | Berberé, a spice blend, is a key ingredient in Ethiopian cooking. Although commercial blends exist, most of them are very hot and use cayenne pepper as the main ingredient. To keep control over the heat of the dish, I prefer blending a milder Berberé myself. With this spice blend you can safely add 1 teaspoon to any recipe, but if you choose to substitute a premade blend for convenience, be cautious when adding it.
2 tbsp cayenne powder, or to taste
4 tbsp sweet paprika
1 tsp ground fenugreek
3⁄4 tsp ground cardamom
1⁄2 tsp ground coriander
1⁄2 tsp ground cumin
1⁄2 tsp ground nutmeg or mace
1⁄2 tsp ground ginger
1⁄4 tsp ground cinnamon
1⁄4 tsp ground allspice
1⁄4 tsp turmeric
1⁄8 tsp ground cloves
Whisk all spices together in nonstick skillet and toast over medium heat, stirring frequently to avoid burning.
Once the spices are fragrant and smell toasty, turn off the heat and use a mortar and pestle to grind down into a fine powder.
Store spice blend in an airtight container.
CHEF’S NOTE: If you like spicy and hot food, feel free to add more cayenne powder to this blend or simply add more cayenne powder or hot sauce to the dish.
CHEF’S NOTE: Although not the same, in a pinch you can substitute cayenne powder for Berberé.
NUTRITIONAL INFORMATION (1 TBSP) 10 Calories, 0.4g Fat, 1.8g Carbohydrates, 1.1g Fiber, 0g Sugar, 0.5g Protein
Makes 1⁄4 cup | This savory herb mixture is my favorite seasoning. You can substitute store-bought poultry blends for convenience; just be sure it’s not powdered. The consistency should be like dried basil. In a pinch, Italian seasoning may be substituted.
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp rubbed sage (not powdered)
1 tbsp dried marjoram or oregano
1 tbsp dried parsley or basil
Grind herbs together in a mortar and pestle until coarse like the consistency of sea salt, but not powdered.
Store in an airtight container.
CHEF’S NOTE: If you can find granulated (not powdered) poultry seasoning that isn’t a rub, feel free to use it instead for convenience instead of blending your own. I like Cost Plus World Market’s generic brand.
NUTRITIONAL INFORMATION (1 TBSP) 10 Calories, 0.4g Fat, 2.0g Carbohydrates, 1.3g Fiber, 0g Sugar, 0.3g Protein
Makes 1⁄2 cup | Commercial Cajun seasoning blends are often inconsistent when it comes to heat. Some brands are hotter than others, and the spices used in each can also vary. For these reasons I prefer blending my own.
2 tbsp sweet paprika
2 tbsp garlic powder (granulated)
1 tbsp cayenne powder
1 tbsp chili powder
1 tbsp pepper
1 tbsp dried oregano or marjoram
1 tbsp onion powder (granulated)
1⁄2 tsp ground nutmeg or mace (optional)
Combine all spices and herbs thoroughly.
Store in an airtight container.
CHEF’S NOTE: If you want to substitute a commercial blend for convenience, I like McCormick’s Cajun Seasoning from their Gourmet Collection and Badia’s Louisiana Cajun seasoning.
NUTRITIONAL INFORMATION (1 TBSP) 24 Calories, 0.6g Fat, 4.9g Carbohydrates, 1.9g Fiber, 0g Sugar, 1.1g Protein
Serves 4, makes 2 cups | This recipe uses a hefty amount of avocado, making it not-even-kind-of-fat-free. (Sorry!) But I just had to include it in my cookbook. This “salad” is basically a condiment. It’s a bit like the Caribbean’s pico de gallo and it’s a great addition on top of any Caribbean or island-inspired meal.
1 c cubed avocado
1 c cubed papaya
1 to 2 tsp onion flakes
juice of 1 lime
Toss the avocado and papaya together and sprinkle generously with onion flakes. Squeeze lime juice over the top until everything is well coated with it.
Mix again and chill until serving.
CHEF’S NOTE: The big melon-sized avocados with the smooth, soft, and green outer shell are best here, rather than the smaller (Hass) avocados with a hard and wrinkled dark brown shell. I find the greener avocados have a more mellow flavor (almost a “watered-down” avocado taste) which keeps them from overpowering the sweet papaya.
CHEF’S NOTE: Minced red onion can stand in place for the onion flakes, but I really like the flavoring of onion flakes.
NUTRITIONAL INFORMATION (1⁄2 C) 75 Calories, 5.4g Fat, 7.5g Carbohydrates, 3.1g Fiber, 2.6 Sugars, 1g Protein
