Vegan Garlic Yogurt Sauce with Turmeric & Lemon

Total time25 min

Prep time10 min

Cook time0 min

Vegan Garlic Yogurt Sauce with Turmeric & Lemon

This bright, garlicky sauce gets its golden hue from a pinch of turmeric and its punch from fresh lemon juice, zest, and plenty of grated garlic. A good drizzle of olive oil whisks everything into a smooth, creamy base with warm notes of cumin and a fresh flecking of parsley on top. Letting it rest for fifteen minutes is the real trick here — it gives the raw garlic time to mellow and lets all those flavors settle into something rounded and balanced rather than sharp. Spoon it over roasted vegetables, grain bowls, or crispy potatoes, or use it as a dip for warm flatbread. It comes together in minutes with just a whisk and a bowl, no cooking required, making it an easy staple to keep on hand for a plant-based kitchen.

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Ingredients

6 servings

1 cup whole-milk greek yogurt
Planet Oat Oatmilk Original - 52 fl oz Chobani Original Oatmilk - 52 fl oz Chobani Oatmilk Extra Creamy 52 fl oz Planet Oat Original Extra Creamy Oatmilk 52 fl oz Califia Farms Dairy Free Extra Creamy OatMilk 48 FL OZ
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Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
Chef's tip
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
2 cloves garlic, finely grated or minced
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp ground turmeric
¼ tsp ground cumin
¼ tsp kosher salt, plus more to taste
⅛ tsp black pepper
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Zest and juice the lemon, then finely grate or mince the garlic cloves.
2
Add the Greek yogurt, olive oil, lemon juice, lemon zest, turmeric, cumin, salt, and black pepper to a mixing bowl and whisk until smooth and evenly combined.

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