Vegan Herb & Ginger Schug
This vibrant Yemeni-inspired condiment is punchy, herby, and layered with warmth — the kind of sauce that makes everything it touches taste more alive. Fresh cilantro and flat-leaf parsley form the bright green backbone, while garlic, ginger, turmeric, and Ceylon cinnamon add a complexity that goes well beyond your average herb sauce. Everything comes together in a food processor in just a few pulses, so you get a coarse, spoonable paste with real texture rather than a smooth, featureless purée. Because every single ingredient here is whole and plant-based, there's nothing to swap or second-guess — no hidden dairy, no honey, no animal-derived anything. The lemon juice lifts the earthiness of the spices and keeps the color gorgeous, while the olive oil ties it all into something silky and cohesive. A short rest in the fridge before serving is the only patience required, and it's absolutely worth it as the flavors deepen and meld. Drizzle it over roasted vegetables, stir it into grain bowls, or just use it as a dipping sauce — it's the kind of recipe you'll find yourself making on repeat.
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Learn more →Ingredients
8 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
Instructions
- 1
Combine the cilantro, parsley, garlic, ginger, turmeric, Ceylon cinnamon, and salt in the bowl of a food processor. Pulse 8–10 times until the herbs and garlic are roughly broken down and the mixture looks coarsely chopped.
- 2
Add the lemon juice and pulse 3–4 more times to incorporate.
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