Creamy Yogurt Curry Sauce

Today let’s enjoy an alfresco lunch of cucumber on whole wheat pita drizzled with an easy, creamy dairy-free yogurt curry sauce…

This curry sauce recipe was a favorite of my aunt’s years ago, and I decided to bring it back using So Delicious Dairy-Free Yogurt. Parenthetically, are pitas out of fashion these days? Have they all been replaced by wraps and flatbread? I ask because I went on a bit of a search to find them, and my children were fascinated by the bread with a pocket in the middle.

This simple dairy-free curry sauce is good as a veggie dip or spread on a veggie sandwich. My mom serves it drizzled on her curried butternut squash soup along with toasted squash seeds. Yum. For the pita sandwich, fill half of a whole wheat pita with cucumber slices and top with yogurt sauce.

Sarah Hatfield

Vegan Yogurt Curry Sauce

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This is a time-tested family favorite that I modified for So Delicious Dairy Free.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 cup

Calories:

Ingredients Method

Ingredients

  

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• 1 6- ounce carton plain dairy-free yogurt preferably unsweetened
• ¼ to ½ cup vegan mayonnaise Vegenaise used here
• 1 teaspoon curry powder
• 1 teaspoon lemon juice

Method

 

1. Whisk the yogurt, 1/4 cup mayo, curry powder, and lemon juice until smooth.
2. For a thicker, richer dip, whisk in up to 1/4 cup more of the vegan mayo.
3. Serve on a sandwich, on soup, or with vegetables for dipping.

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