This kebab sauce is
Eating this sauce just with kebab is not a must. It works perfectly fine with all sorts of different dishes…
I’m using it as a dip for my veggies. (Haha, who am I kidding? I mean chips, not veggies.) Dipping french fries, with baked tempeh, tofu, Buddha bowls, as salad dressing and many other dishes.
This sauce is a bit spicy. If you’re not a fan of spicy food, skip sambal oelek (chili relish), or try with less and taste before adding more. I’m a big fan of spicy in some dishes and can be pretty generous with my level of spicy.
Oatly has a cooking cream made of oats that I use all the time in my recipes. If you know any other brand with good tasting cooking cream, please let me know. Anyway, soy yogurt would be a decent substitute in this recipe. But I prefer cooking cream.
If you try this recipe let me know what you think. I would love to hear from you.
- 1/2 vegan cooking cream (soy yogurt)
- 1 Tbsp vegan mayo
- 1 tsp oregano
- 1 tsp smoked paprika,
- 1/2 tsp sambal oelek
- dash of garlic salt
- Combine all the ingredients in a bowl. Mix with a fork and mix well.
- Store in a fridge.