2 Serving
Dinner
Golden Yogurt
with Crudite and Pita Chips
Vegan yogurt can be made many ways, be it coconut, cashew, or almond based. As long as you’re using a plain unsweetened version, this recipe will be a hit. The spices warm up the dip, and a hint of vinegar, or lemon if you’d prefer, brighten the whole dish up.
SERVINGS
PREP & COOK TIME
10 min
CALORIES
25
FAT
2g
CARBOHYDRATES
1g
PROTEIN
0g
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INGREDIENTS
- 1 cup plain unsweetened vegan yogurt
- 2 tsp ground coriander
- ¾ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 clove garlic
- 2 tsp sherry vinegar
- 1 tsp agave
- 4 radishes
- 1 Persian cucumber
- 1 carrot
- Pita chips
- 1 tbsp olive oil
- Salt and pepper
Allergens: tree nuts, wheat
SERVINGS
PREP & COOK TIME
10 min
CALORIES
25
FAT
2g
CARBOHYDRATES
1g
PROTEIN
0g
Get Recipes Delivered
INSTRUCTIONS
1
Make the yogurt dip
In a medium bowl, combine the vegan yogurt, coriander, cumin, turmeric, and cayenne pepper. Blend on high with the agave, 2 tbsp olive oil, ½ tsp salt and ¼ tsp pepper. Whisk the yogurt until smooth. Transfer to a serving bowl and drizzle with remaining olive oil.
2
Prepare the vegetables
Trim the radishes and cucumber and slice into thin rounds. Peel the carrot and cut into sticks about 2” long and ½” thick. Serve the golden yogurt with crudite and pita chips.
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