Vegan Shawarma Sauce

Easy & High-Protein Plant-based Shawarma Sauce

This creamy, tangy high-protein vegan shawarma sauce comes together in minutes and adds the perfect cool, garlicky balance to spiced shawarma, wraps, or grain bowls. This creamy, high-protein vegan shawarma sauce pairs perfectly with my flavorful vegan shawarma recipe or a quick and easy homemade pita bread for a complete, satisfying meal.

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High-Protein Vegan Shawarma Sauce

If you love the bold, spiced flavors of shawarma, you know the sauce is what truly brings it all together — creamy, tangy, and perfectly cooling against all those warm, smoky spices. This high-protein vegan shawarma sauce is everything you want in a drizzle or dip: rich and garlicky like a traditional yogurt sauce, but completely dairy-free and packed with plant-based protein.

Whether you’re spooning it over shawarma wraps, roasted veggies, or grain bowls, this sauce adds the perfect balance of flavor and creaminess to any dish.

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🌿 Why You’ll Love This Recipe

• Protein-Packed: Thanks to a high-protein vegan yogurt (12g per serving from Save-On-Foods), this sauce isn’t just a topping — it’s a nutritional boost.
• Fast & Easy: Comes together in under 10 minutes with simple ingredients you probably already have in your fridge.
• Incredibly Versatile: Use it as a dressing, dip, or sandwich spread — it works beautifully anywhere you’d use tzatziki or garlic sauce.
• Light but Satisfying: It’s creamy without being heavy, and it pairs perfectly with spicy dishes like vegan shawarma or roasted chickpeas.

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🛒 Finding the Ingredients

Most of the ingredients for this sauce are pantry staples, but a couple might require a little searching — here’s where to find them:

• High-Protein Vegan Yogurt: Look for the 12g protein plant-based yogurt available at Save-On-Foods (often near the dairy-free alternatives). This version is unsweetened and thick — perfect for savory sauces. If you can’t find it, unsweetened soy yogurt is the next best thing since it’s naturally high in protein and has a neutral flavor.
• Tahini: You can find tahini (sesame seed paste) in the international foods aisle or at most health food stores. It adds richness and a nutty depth to the sauce.
• Fresh Garlic & Lemon Juice: Essential for that authentic Mediterranean tang!

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🥄 How It Comes Together

This sauce couldn’t be easier to make — you’ll just need one bowl and a whisk (or a blender if you prefer it extra smooth).

1. Combine the Base: In a medium bowl, add your high-protein vegan yogurt and tahini.
2. Add Flavor: Stir in minced garlic, fresh dill, fresh lemon juice, salt, and a pinch of cumin or paprika if you like a little extra warmth.
3. Adjust Texture: If you prefer a thinner sauce, add 1–2 teaspoons of water until you reach your desired consistency.
4. Taste & Chill: Taste and adjust salt or lemon to your liking. Refrigerate for at least 30 minutes before serving to let the flavors meld.

That’s it — creamy, garlicky shawarma sauce ready to elevate anything you put it on.

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🔁 Substitutions & Variations

• Yogurt Swap: Use unsweetened soy or almond yogurt if the high-protein version isn’t available. Avoid coconut yogurt for this recipe — it can overpower the savory flavor.
• Oil-Free Option: Skip the tahini for a lighter sauce and add an extra tablespoon of yogurt or a splash of aquafaba (chickpea liquid) for creaminess.
• Add Herbs: For a fresher twist, blend in chopped parsley, cilantro, or mint.
• Spicy Version: Add a dash of cayenne or a spoonful of harissa for a kick.

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❓ FAQ

How long does this sauce last?
Store it in an airtight container in the fridge for up to 5 days. Give it a quick stir before using — it may thicken slightly as it chills.

Can I freeze it?
Not recommended. The yogurt base may separate once thawed. It’s best made fresh or refrigerated short-term.

Can I make it thicker or thinner?
Absolutely. For a thicker spread (like for wraps or sandwiches), reduce the lemon juice slightly. For a drizzle-style sauce, whisk in 1–2 teaspoons of water.

Can I use this on other dishes?
Yes! It’s perfect with falafel, roasted vegetables, Buddha bowls, or as a dip for pita.

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