Creamy Yogurt Curry Sauce


Today let’s enjoy an alfresco lunch of cucumber on whole wheat pita drizzled with an easy, creamy dairy-free yogurt curry sauce…

Yogurt Curry Sauce

This curry sauce recipe was a favorite of my aunt’s years ago, and I decided to bring it back using So Delicious Greek Cultured Almond Milk Yogurt (though you can use the Greek Coconut Milk Yogurt if almond is a no go in your house). Parenthetically, are pitas out of fashion these days? Have they all been replaced by wraps and flatbread? I ask because I went on a bit of a search to find them, and my children were fascinated by the bread with a pocket in the middle.

This simple dairy-free curry sauce is good as a veggie dip or spread on a veggie sandwich. My mom serves it drizzled on her curried butternut squash soup along with toasted squash seeds. Yum. For the pita sandwich, fill half of a whole wheat pita with cucumber slices and top with yogurt sauce.

For a Discount on dairy-free Greek yogurt (almond or coconut!) to make this easy recipe, feel free to print this So Delicious Coupon

Vegan Yogurt Curry Sauce
Prep time
Total time
This is a time-tested family favorite that I modified for So Delicious Dairy Free.
Serves: 1 cup
  1. Whisk the yogurt, ¼ cup mayo, curry powder, and lemon juice until smooth.
  2. For a thicker, richer dip, whisk in up to ¼ cup more of the vegan mayo.
  3. Serve on a sandwich, on soup, or with vegetables for dipping.

About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at, and an intern at Mister Rogers’ Neighborhood.

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