Frankfurt Green Sauce – vegan

Pretty much the first thing I tried when I moved to Frankfurt a few years ago (after the apple wine), was the „Green Sauce“, or as the Hessians say „Grie Soß“.

Traditionally, it is served the first time on Holy Thursday (before easter) and then actually you find it everywhere throughout the summer. It consists of 7 herbs, of which up to then I did not really know the half: parsley, chives, borage, salad burnet, chervil, cress and sorrel. Luckily you can buy this ready made mixture fresh in every supermarket. So you do not have to collect all the different herbs from different stores or markets.

The green sauce is served cold with boiled potatoes and half (hard boiled) eggs or sometimes boiled beef.

Of course, everyone has the absolute only correct and original recipe and there are small „religious wars“, whether Mayo and chopped eggs need to be in it or not, etc.

Since I use neither eggs nor Mayo, I don’t join this discussion. Instead, I have created two vegan versions that are really delicious and refreshing and I am no Hessian anyway, so I guess I might be fine ;-)

Here are the recipes for my two versions:

I’ve used soy yogurt in one version and secondly made a version with cashew creme.

Honestly, I can not say which one I like better. First I found one better then the other and vice versa. So I suggest, you just give both a try!

The ingredients for the yogurt-version:

• 1 pack. Green Sauce herbs (contains approximately 50g of each of the above mentioned herbs)
• 500 g soy yogurt
• 150 g silken tofu
• juice of one lemon
• 1 tsp mustard
• 1 tsp salt
• 1 tsp vinegar
• 1 tsp coconut blossom sugar (or sweetener of your choice)
• pepper

The ingredients for the cashew-version:

• 1 1/2 cups cashews (soaked for 2 hours, then drained)
• 1 cup water
• 250 g silken tofu
• 1 1/2 tsp salt
• 1 tsp mustard
• juice of one lemon
• pepper

Preparation:

1. Wash herbs and remove the coarse stems.
2. Then first blend the yogurt or cashew and silken tofu with the herbs in your blender until it is a nice and smooth mass.
3. Then season with the remaining ingredients. According to taste you can of course use more or less of one or the other spice.
4. That’s it. Serve with boiled potatoes, and if in season, asparagus also fits great. Just be creative ;-)

Enjoy!

Cheers, Steffi