Vegan Indian Mint Sauce
Elevate your meals with this vibrant Vegan Indian Mint Sauce, a refreshing twist on a traditional favorite that's entirely plant-based. Bursting with fresh mint and cilantro, this creamy, zesty condiment combines the tanginess of lemon juice, the warmth of cumin, and the subtle kick of green chili for a perfectly balanced flavor. Coconut yogurt adds a velvety texture, making it an ideal vegan alternative to the classic yogurt-based version. Ready in just 15 minutes, this versatile sauce pairs beautifully with samosas, curries, rice dishes, or even salads and wraps. With its rich aroma and bright green hue, this easy-to-make mint sauce is a must-have for your next Indian-inspired feast! Perfect for vegans and spice lovers alike, it's a delicious way to add bold flavors to your cooking repertoire.
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Recipe Information
Ingredients
- 1 cup, packed fresh mint leaves
- 1 cup, packed fresh cilantro leaves
- 1 medium green chili
- 2 tablespoons lemon juice
- 1 teaspoon cumin powder
- 1 inch piece, peeled ginger
- 0.5 cup coconut yogurt
- 0.5 teaspoon salt
- 2 tablespoons, optional water
Instructions
Start by washing and preparing the herbs. Rinse the fresh mint and cilantro leaves thoroughly under cold water to remove any dirt or pesticides. Gently pat them dry with a clean towel or use a salad spinner.
Roughly chop the mint and cilantro leaves, removing any large stems. Place the chopped herbs in a blender or food processor.
Add the medium green chili, ensuring it's washed, with the stem removed. If you prefer less heat, you can deseed the chili before adding.
Peel a 1-inch piece of ginger and roughly chop it. Add the ginger to the blender.
Add the lemon juice, cumin powder, and salt to the blender.
Add 1/2 cup of coconut yogurt to the mixture. This will add a creamy texture to the sauce while keeping it vegan.
Blend all ingredients until smooth, scraping down the sides as necessary. If the mixture is too thick or not blending well, add 1 to 2 tablespoons of water to achieve your desired consistency.
Taste and adjust salt or lemon juice as needed, blending again briefly to mix any adjustments.
Transfer the sauce to a bowl or jar and refrigerate for at least 30 minutes to let the flavors meld together. This sauce will keep well in the refrigerator for up to five days.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
