Vegan lovers: Try these yogurt hacks!
What's the story
Plant-based yogurt is a secret weapon in the kitchen, turning basic meals into delicious flavor explosions.
This article shares five game-changing ways to use vegan yogurt in sauces and dips, elevating both taste and nutrition in your meals.
Think zesty dressings and dreamy spreads - these ideas are super easy and cover all taste bases.
Tzatziki twist
Creamy vegan tzatziki
You can easily achieve a dairy-free version of classic Greek tzatziki! Just combine one cup of vegan yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill.
Perfect as a dip for pita or alongside grilled veggies, make sure to let it sit in the fridge for an hour before serving to let the flavors meld.
Mango heat
Spicy mango yogurt dip
If you like the combo of sweet and spicy, you will love this mango yogurt dip.
Just blend one ripe mango with half a cup of vegan yogurt, add a tablespoon of lime juice, and kick it up a notch with minced jalapeno or chili flakes to taste.
Perfect with tortilla chips or to top off your veggie burger with a twist.
Caesar's secret
Vegan Caesar dressing
Revolutionize your salads with this creamy vegan Caesar dressing.
Start with half a cup of plant-based yogurt, then add two tablespoons of nutritional yeast for a cheesy flavor, one tablespoon of capers or nori flakes for umami, garlic powder, lemon juice, Dijon mustard, and season with salt and pepper.
Perfect over romaine lettuce or as a dip for crudites.
BBQ bliss
Smoky barbecue yogurt sauce
To make a smoky barbecue sauce, mix three-quarters cup of vegan yogurt with two tablespoons each of tomato paste and apple cider vinegar, one tablespoon smoked paprika, maple syrup for sweetness (adjust to taste), garlic powder, onion powder, salt, and liquid smoke if you have it.
This sauce is a game-changer for grilled veggies or tofu steaks.
Refreshing relish
Cucumber mint chutney
This cucumber mint chutney is super refreshing and packed with flavor - ideal for sweltering days.
Just blend one large cucumber (peeled and diced) with a bunch of finely chopped mint leaves, half a cup of vegan yogurt, juice of half a lemon, a teaspoon of cumin powder, and a pinch of salt.
Delicious with Indian snacks like samosas or pakoras, or as a zesty spread for sandwiches and wraps.