Vegan tartar sauce
1 cup vegenaise (regular mayo is fine if vegan-friendly is not the objective)
Juice of ½ lemon
1 tbsp pickle brine
2 tbsp dill, chopped
1 tbsp chopped capers or caperberries
Salt and pepper to taste
Combine all ingredients in a bowl, and serve with Tempeh “Crab” Cakes.