TRIO OF YOGURT SAUCES

SERVES 1 CUP (250ml) EACH

FOR THE AVOCADO AND CILANTRO YOGURT

1 avocado, halved, pitted and peeled

1/2 bunch cilantro

3/4 cup (180g / 6oz) vegan yogurt

1 1/2 tbsp. lime juice

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 529kcal
Fat: 39.3g(8.2g S.Fat)
Carbs: 37.8g
Protein: 9.3g
Sugar: 15.9g
Sodium: 1269mg

FOR THE TAHINI AND YOGURT

1 cup (200g / 7oz) vegan yogurt

3 tbsp. tahini

1 1/2 tbsp. lemon juice

1 tbsp. cold-pressed olive oil

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 536kcal
Fat: 38.4g (5.6g S.Fat)
Carbs: 34.7g
Protein: 14.3g
Sugar: 18.9g
Sodium: 1330mg

FOR THE MINT, CUCUMBER AND YOGURT

1/4 cucumber

1 1/2 tbsp. chopped fresh mint

1 1/2 tbsp. chopped fresh dill

3/4 cup (175g / 6oz) vegan yogurt

1/2 tsp. salt

NUTRITIONAL VALUES

Calories: 109kcal
Fat: 0.3g (0.1g S.Fat)
Carbs: 20.3g
Protein: 5.5g
Sugar: 11.8g
Sodium: 1240mg

METHOD

AVOCADO AND CILANTRO YOGURT
Combine all the ingredients in a blender and process until smooth.

TAHINI AND YOGURT
Mix all the ingredients together.

MINT, CUCUMBER AND YOGURT
Core and dice the cucumber.

Mix all the ingredients together.

RECIPE NOTES

Although there are many vegan yogurt options available, for the recipes in this book, we recommend using unsweetened soy yogurt.