Vegan Greek Yogurt Sauce is easy to make with only a few ingredients. This flavorful dairy-free sauce is delicious on salads, kebabs, and pilafs. It's similar to Tzatziki sauce but without the cucumber. Instead this tangy dip combines non-dairy yogurt with lemon, garlic, and mint.
This is a versatile sauce recipe you'll turn to again and again. Not only is it easy to make, it adds a tangy flavor and creaminess to all your favorite Mediterranean diet dishes.
- plain dairy-free yogurt (unsweetened): Look for your favorite variety made from coconut, cashews, soy, oats, or almonds.
- lemon zest
- lemon juice
- fresh garlic
- fresh mint leaves
- salt and pepper
In order to zest the lemon, I recommend using a Microplane zester/grater. But be sure to remove the zest before you squeeze the juice from the lemon. Otherwise this task will be a lot more difficult.
What I like about making this sauce is that all you need to do is mix the ingredients together and it's ready to serve.
This recipe makes about 4 servings if you are using it as a dressing or dip. But since it's so low in calories and really healthy, don't feel guilty about using more.
If you don't eat the whole bowl at once, you can cover and store the leftovers for up to 3 days in the refrigerator. For best results, do not freeze.
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Greek Yogurt Sauce (Vegan)
- 6 ounces plain dairy-free yogurt, (unsweetened)
- zest of one lemon
- 1 Tablespoon lemon juice
- 1 clove garlic, minced
- 1 Tablespoon fresh mint, chopped
- salt and pepper, to taste
- Place the ingredients in a small bowl and stir well to combine. Taste and adjust for the seasonings, as needed.
- Serve immediately or cover and refrigerate for later.
Nutritional information is an estimation only.