This creamy non-dairy yogurt dill sauce perfectly pairs with couscous, rice, or quinoa and even on top of crispy breaded tofu or zucchini burgers. This sauce is extremely universal and can even be used on warm pita falafel sandwich. Another alternative for this is to thin it with a tad of water for a diary-free dressing. Whatever you chose, it’ll be great either way!
Yield: 5 servings
1 cup plain non-dairy yogurt
1/2 cup vegan mayonnaise
1 Tbsp. cloves garlic, minced
2 Tbsp. fresh dill, minced add 2 Tbsp. more
1 Tbsp. chives, minced
1/2 tsp. Himalayan pink salt
2 Tbsp. lemon juice
- In a small mixing bowl, combine the above ingredients and stir until everything is incorporated. Store in refrigerator until ready to use.
- Serve and enjoy!
Chef’s tip: You can turn this into a tzatziki sauce by adding cucumber.