Vegan Remoulade Sauce

Nutrition Facts

Serving Size 1 OZ

Calories 151

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 16.6g

26%

Sat. Fat 1.7g

- - -%

Trans Fat 0g

Cholesterol 0mg

- - -%

Sodium 261.8mg

11%

Amount/Serving

%DV*

Tot. Carb. 0.5g

Dietary Fiber 0.2g

Sugars 0.1g

Includes 0g Added Sugars

Protein 0.1g

Vitamin D - 0mcg - 0%

Calcium - 3mg - 0%

Iron - 0.1mg - 1%

Potassium - 11.8mg - 0%

INGREDIENTS: VEGAN MAYONNAISE (canola oil, water, soybean oil, sugar, distilled vinegar, salt, contains 2% or less of each of the following: modified food starch (corn, potato), lemon juice concentrate, natural flavor, calcium disodium edta (used to protect quality), paprika oleoresin.), SHALLOTS, PARSLEY, CAPERS (capers, water, salt and wine vinegar.), HORSERADISH (horseradish, distilled vinegar, water, soybean oil, salt, and artificial flavor.), PEPPER SAUCE (vinegar, aged peppers (peppers, salt, vinegar), water, xanthan gum and benzoate of soda (to preserve freshness and flavor). manufactured on a line that produces products with a soy allergen.), LEMONS, GARLIC PEELED, OLD BAY SEASONING (celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika. ), DIJON MUSTARD (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, fruit pectin, sugar, spices.), PAPRIKA (paprika and silicon dioxide (added to make free flowing) ), CAJUN SEASONING (garlic, salt, onion, paprika, oregano, white pepper, red pepper, and spice.)

ALLERGENS: Soybeans

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.