Vegan lemon dill yogurt sauce is creamy, tangy, herby, and a refreshing condiment that is ridiculously easy to whip up and makes everything it touches 100% more delicious. Whether you’re spooning it over chickpea stew, bowls, roasted veggies, or dunking falafel into it, you'll love this sauce.
It's made with vegan yogurt, garlic, fresh dill, zesty lemon, and briny capers.
This vegan yogurt dill sauce is a year-round favorite, but it especially shines during spring and summer when dill is at its peak. It’s perfect for light, refreshing dishes at picnics, barbecues, and holiday gatherings like Easter or Mother’s Day.
Just like Vegan Tzatziki Sauce, this sauce is amazing with dishes like Falafel Pita Sandwich, Vegan Falafel Wrap, Instant Pot Vegetable Pearl Couscous, or Tomato Chickpea Stew - basically, anything.
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Why I Love This Recipe
- It’s super quick and easy and ready in just minutes.
- Just 5 ingredients and some optional salt are needed to make it!
- It’s versatile and can be used as a dip, spread, or drizzle.
- Works well with so many dishes, from falafel to grain bowls.
Ingredients
Yogurt: Reach for an unsweetened vegan yogurt. I use Forager.
See the recipe card for quantities and a full list of ingredients.
Variations
- Roast the garlic cloves for a milder, sweeter garlic flavor instead of using raw garlic.
- Thin it out with some water or plant-based milk to use as a salad dressing.
How To Make Vegan Lemon Dill Yogurt Sauce
There is only one step in this recipe, making it a quick sauce you can throw together anytime. Just mix everything together in a bowl and taste to adjust the flavors.
Top Tip
For the best flavor, let the yogurt sauce rest in the fridge for at least 15 minutes before serving. This gives the garlic, dill, and capers time to meld together for an even more delicious, tangy kick!
Serving Suggestions for Yogurt Sauce
- Use it to dip crispy falafel, veggie fritters, or Baked Vegan Panko-Crusted Zucchini Fries.
- Spoon over Sheet Pan Oven Roasted Vegetables.
- Spread on wraps, pita bread, or vegan burgers.
- Serve with raw veggies, flatbreads, crusty bread, or Air-Fryer Fries.
Recipe FAQS
Yes! This sauce tastes even better after resting in the fridge for a few hours, allowing the flavors to meld.
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Fresh is highly recommended, but yes, you can. Substitute 2 teaspoons of dried dill for the fresh dill. Start small and add more if needed, as dried herbs are more concentrated.
Got a minute? I'd love for you to comment and rate Vegan Lemon Dill Yogurt Sauce. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Lemon Dill Yogurt Sauce
Ingredients
- 1-2 cloves garlic grated or minced
- zest of 1 lemon
- juice of 1 lemon
- 2 tablespoons fresh dill finely chopped
- 3 teaspoons capers drained
- 1 cup vegan unsweetened yogurt
- ⅛ teaspoon salt optional; adjust to taste
Instructions
- Mix the Ingredients: In a bowl, combine all the ingredients.
- Season: Taste and adjust flavors.
- Chill and Serve: Let the sauce rest in the fridge for 10–15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Reg says
This vegan lemon dill yogurt sauce is so vibrant and versatile—I’ve been drizzling it over roasted veggies, using it as a dip, and even adding it to wraps. It’s ridiculously easy to whip up, too!