1400 700 vegan yogurtdip hero 3

Golden Yogurt

with Crudite and Pita Chips

dinner

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
2 2
PREP & COOK TIME
10 min
CALORIES
25
FAT
2g
CARBOHYDRATES
1g
PROTEIN
0g

MAIN INGREDIENTS

  1. 1 cup plain unsweetened vegan yogurt
  2. 2 tsp ground coriander
  3. ¾ tsp ground cumin
  4. ½ tsp ground turmeric
  5. ¼ tsp cayenne pepper
  6. 1 clove garlic
  7. 2 tsp sherry vinegar
  8. 1 tsp agave
  9. 4 radishes
  10. 1 Persian cucumber
  11. 1 carrot
  12. Pita chips
  13. 1 tbsp olive oil
  14. Salt and pepper
Allergens: tree nuts, wheat

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.