Garlic Parmesan Yogurt Sauce
Creamy garlic Parmesan yogurt sauce whisked in five minutes. High-protein vegetarian sauce for bowls, wraps, and roasted vegetables; easy vegan swap with nutritional yeast.
Ingredients
For the sauce
- 1/2 cup Greek yogurt or thick plain dahi chilled
- 2 tablespoons Parmesan cheese freshly grated
- 1 teaspoon lemon juice
- 1/2 teaspoon black pepper
- 1 tablespoon cold water plus more if needed
- 2 cloves garlic finely grated or minced
- 1/2 teaspoon garlic powder
- pinch fine salt to taste
Instructions
Whisk and serve
- Whisk yogurt in a bowl until smooth. Thin with cold water if very thick.
- Add Parmesan, lemon juice, black pepper, garlic, garlic powder, and salt. Whisk until creamy.
- Rest 5 minutes for flavors to meld. Spoon over bowls, wraps, or roasted vegetables.
Notes
Vegan swap — Use thick plain coconut or cashew yogurt and replace Parmesan with 2 tablespoons nutritional yeast plus an extra pinch of salt.
Make-ahead — Keeps 3–4 days refrigerated in an airtight jar; stir before using.
Kid-friendly — Use 1 garlic clove and skip black pepper for a milder version.
Serving — Lovely on roasted cauliflower, millet bowls, and open toast with sautéed mushrooms.
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