Tangy, zesty, sweet, and spicy, this Harissa Yogurt Sauce is sure to be your new favorite condiment! Only 5 ingredients needed and you can whip it up easily in a bowl with a whisk in under 5 minutes!
This delicious dip can be made as spicy or mild as you like. It’s so versatile. It can be used as a sauce, drizzle, or dressing, too. Get this vegan Harissa Yogurt Sauce on your menu today!
Ingredients you need
Ingredient notes and substitutions
Yogurt ~ My favorite vegan yogurt these days is Trader Joe’s Creamy Cashew Cultured Yogurt Alternative. However, any unsweetened, plain dairy-free yogurt will work.
Harissa ~ Harissa is a paste made from dried red chiles, roasted red peppers, and spices. You’ll find it in the condiment aisle or the International aisle of most grocery stores. And it generally comes in both mild and spicy varieties.
If you have a spicy harissa paste, start with just one tablespoon and add more as needed to suit your tastes. If you have a mild harissa, you’ll probably need 2-3 tablespoons.
As a substitute garlic chili paste, sriracha, hot sauce, or salsa may be used. The flavors will obviously change a bit based on which option you choose, but all will bring a spicy kick of heat.
Orange ~ A little citrus juice brings a touch of tang to the sauce. I like orange paired with the peppers, but lemon juice or lime juice will also work.
Sweetener ~ This is an optional ingredient. I find the orange juice adds enough sweetness. If you use lemon or lime juice instead of orange, you may need a teaspoon or two of pure maple syrup to balance the flavors.
Garlic and salt ~ For flavor. Adjust as needed.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Add all ingredients to a bowl (1) and stir well until combined and smooth (2).
Meal prep: You can make this sauce ahead of time. It will keep for up to a week in the fridge.
Fridge: Store leftover harissa yogurt sauce in an airtight container, like a mason jar, in the fridge for up to a week.
Freezer: I don’t recommend freezing it.
As a sauce: I love pairing this sauce with roasted cauliflower steaks. It would also be a great accompaniment for burgers, black bean patties, potato fritters, grain bowls, roasted carrots, or baked tofu.
Pro tips and tricks
~ If your harissa paste is spicy (most brands will say on the label if it’s spicy or mild) start with just one tablespoon and adjust as needed after tasting.
~ If your harissa paste is mild, you may need 2 to 3 tablespoons.
~ If you use orange juice, you probably won’t need any sweetener. If you use lemon or lime juice instead, you may need a teaspoon or two of pure maple syrup to balance the flavors.
~ Always taste and adjust the seasoning to your tastes!
Harissa is chili paste made from red chili peppers, roasted red peppers, garlic, and spices.
The spice level of harissa depends on what kind of chili peppers are used. Most brands are labeled either mild or spicy. The spicy ones can be quite fiery and a little goes a long way.
Harissa paste and harissa sauce are basically the same thing. Sauce generally has more olive oil add for a thinner consistency.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Harissa Yogurt Sauce
- ½ cup unsweetened, plain vegan yogurt
- 1-3 tablespoons harissa paste see notes
- 1 clove garlic mashed or minced
- 1 tablespoon fresh squeezed orange juice or lemon juice or lime juice
- ½ teaspoon salt or to taste
- 1-2 teaspoons pure maple syrup optional
- Add all ingredients to a bowl and whisk or stir until well combined
- Taste and adjust seasoning to your liking.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.