Yields: about 200ml
Prep & Assembly: ≤5mins
Type: Sauce, Dip, Dressing
Tools: Measuring jug, fork or large spoon, silicone spatula, air-tight jar
Notes: This recipe contains*: B-Vitamins (thiamine, riboflavin, niacin and pantothenic acid/B5), Vitamins C & D, carbohydrates, protein, fibre, iron, calcium, phosphorus, potassium, zinc and per serving is low in added sugar, salt and sat fats. (*Dependent upon the type and quantity of yoghurt , preserved lemon paste and/or tahini used.)
We are always looking for fun ways to incorporate more calcium into our diet. Healthy dips and sauces are on the top of our list, especially as we transition into spring and summer and particularly when we can add some unsweetened and natural yoghurt into the mix! Our ‘yoghurt-y’ sauces have worked out so far well; more recently with our avocado cream and previously with our M. Eastern tahini sauce , peanut satay sauce, red kidney bean and lentil dip, broad bean and spinach dip and our butter bean and red pepper dip!
As we are always meal planning, we try to incorporate additions (aka homemade sauces and/or dips) that we can use in more meals than none and with the use of of some preserved lemon paste in a M.Eastern stew recently, it got us thinking that we wanted more, delicious lemony foods. This (lemony) sauce is delicious and will definitely come in handy during the next six to seven months! Plenty of salads and bowls or the addition of vegan burgers or bites come to mind!
This new sauce only has three ingredients and takes less than five minutes to make… hmmm, is that even a recipe?! We’ve called this ‘recipe’ lemon and tahini sauce, but it could equally be tahini and lemon instead; just use more tahini than lemon and presto; two new sauces for the price of one! 😀
A few other good things to note include:
- If you do not have any preserved lemon paste, try adding a pinch of salt and some fresh lemon juice and/or lemon zest (to taste) instead.
- It might be great with the addition of fresh herbs too; try a little mint, coriander or parsley!
- We made this sauce a day in advance; the next day the lemon flavour was a bit more concentrated (not gross, just more lemony than what we had originally preferred). If you want a more subtle taste, use it on the day of preparation or reduce the quantity of preserve; adding more the next day if necessary.
- If you put it in a sterilised and air-tight jar, if will keep for about 4-5 days, but it will only really stay as fresh as the yoghurt you use in it. NB: Our soya yoghurt was brand new!
- Annoyingly when we went shopping for natural soya yoghurt, the unsweetened brand was sold out. We would definitely prefer to make this with unsweetened yoghurt (take a hint Alpro!), as the overall flavour works better in savoury dishes. The sweetened version is tasty (don’t get us wrong), but because it was extra lemony, it tasted ‘almost dessert like’ (especially if you serve it with fruit), so really it just isn’t as versatile. But hey, try them both and see what you prefer!
We that hope you enjoy it and have a great weekend everyone! 🙂
165g Natural soya yoghurt (unsweetened & fortified) (*about 2/3cup)
22g Preserved lemon paste
20g Tahini paste
Need an easy-print recipe? Print here.:)
1. Place the yoghurt, preserved lemon and tahini into a large measuring jug or bowl.
2. Mix with a fork or large smooth until thoroughly combined and uniform in colour. Taste and adjust the flavourings as necessary.
3. Use a silicone spatula and transfer the sauce into a sterilised and air-tight jar. Refrigerate and consume within 4-5 days.
Try serving this sauce with: salads, bowls, tasty wraps or pitta bread sandwiches, sweet potato wedges, with rice dishes, plant-based burgers, falafels, or with some tasty veggie or fruit crudities!