Description
The pairing of cilantro and mint in this creamy vegan yogurt sauce gives it a bright and punchy herbal flavor. Ready in just 5 minutes, it’s an easy way to perk up abundance bowls, roasted veggies, sandwiches, and more!
Ingredients
Scale
- 1 bunch of cilantro
- 1 loosely packed cup of fresh mint leaves
- 1 lime
- 1 small serrano pepper, roughly chopped
- 1 small shallot, roughly chopped
- 1 5–ounce container plain vegan yogurt (this one is my favorite)
- 1 tbsp extra virgin olive oil
- 2 tsp honey or maple syrup
- sea salt to taste
Instructions
Roughly cut the leaves off the bunch of cilantro and add them to a blender or food processor along with the remaining ingredients. Add pinch of salt and blend to your desired consistency. I prefer it smooth but you can leave it chunkier if you like! Once blended, taste your sauce and add more salt as needed.
Store your sauce in an airtight container in your fridge and make sure to use it within a week.
Notes
- If you don’t care for the taste of cilantro, you can substitute a bunch of parsley or basil!
- You can control the heat level of the sauce by how many seeds from the serrano pepper you add. If you want it mild, make sure to cut the flesh of the pepper away from the seeds, adding only the flesh to the sauce.
- Prep Time: 5 minutes
- Category: sauce