Coconut Lemon Sauce (Vegan + Oil-Free)

Tangy, thick and creamy – this yogurt-like Coconut Lemon Sauce is vegan and oil-free, only requires 2 ingredients and 5 minutes ! Use it as a base in your granola bowls, as a topping in desserts, in dips and as a yogurt substitute in baking.

I absolutely love yogurt, especially Greek yogurt but the vegan counterpart can be expensive and hard to find. If you want to make it yourself, you’d have to purchase live bacteria (which is even harder to find where I live). I’ve been topping my smoothie bowls with peanut butter, chocolate and the like, but sometimes I crave something tangy and creamy.

So that’s where this Coconut Lemon Sauce comes in ! I totally recommend letting it sit in the fridge for 30 minutes prior to serving so that the lemon and coconut can really get to know each other. It’s super similar to Greek yogurt in both taste and texture !

This Coconut Lemon Sauce Calls For:

• coconut cream: I use coconut cream from a carton, which is the most common form you can find in Malaysia. I assume coconut cream from a can will work, with minor adjustments in the freezing method.
• lemon

Method:

1. Blend frozen coconut cream and lemon juice in a food processor until smooth.
2. Let sit in the fridge for 30 minutes before using, or serve straightaway !

It’s that simple ! You can even flavour the sauce with different add-ins: fresh/frozen fruit, cocoa powder, lemon zest or sugar for a sweeter sauce. Also, note that the sauce will become more watery the longer you leave it out, similar to regular yogurt.

Hungry for more? Check out the breakfast recipes below !

• Peanut Butter Banana Overnight Oats
• Vegan Dragon Fruit Black Sesame Buns
• Classic Sandwich Loaf Bread (Vegan + Oil-Free)
• Vegan Chili Pan Mee 板面

If you make this Vegan Coconut Lemon Sauce, let me know ! Leave a comment and rating below, tag me on Instagram @eatwkriss or Facebook @Eatwkriss. Remember to use the hashtag #eatwkriss so that I can see your amazing recreations !

SAVE THIS PIN FOR LATER ⇓