Vegan Cocktail Sauce with Harissa
Smooth vegan cocktail sauce made with plant-based yogurt, wholegrain mustard, and harissa paste. Tangy and slightly spicy, this sauce works equally well as a dip for raw or fried vegetables, veggie patties, and tofu, or as a salad dressing.
Ingredients
- 2 cups plant-based yogurt, unsweetened preferredcoconut yogurt1:1vegan
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- 1 tsp mustard, wholegrain preferred
- ½ tsp harissa paste, from Turkish supermarket, or chili paste or flakessriracha0.5:1veganspicy
milder heat, different spice profile
- 1 tsp white vinegar
- 1 tsp lemon juice
- pepper
- salt
- paprika powder
- garlic powder(optional)
Instructions
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Mix all ingredients together until smooth.
Tips
Use unsweetened plant-based yogurt for better balance with savory ingredients.
Adjust vinegar quantity to taste for desired acidity level.
Good to Know
Refrigerate in airtight container for up to 7 days.
Can be made up to 1 day in advance. Mix again before serving if any separation occurs.
Serve as dip for raw or fried vegetables, veggie patties, and tofu. Use as salad dressing.
Common Mistakes
Use sweetened plant-based yogurt to avoid overly sweet sauce with savory components.
Add harissa gradually to avoid overwhelming spice level.
Substitutions
Vegan Options
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