sunday sauce

GARLIC-TURMERIC SAUCE by Lindsey | Dolly and Oatmeal

happy sunday! i hope you’re having a good weekend so far. it’s chilly, cloudy, and a little misty here in LA on this first june weekend, which is kind of a bummer. i’m also heading into my 30th week of pregnancy which is taking its toll on my physical mobility at the moment. everything is way slower, and my lower back is way more sore. i’m beyond grateful that this little babe is so active, but i’m also trying to stay chill at the thought that he may grow up to be just like his very active big brother. time will obviously tell, but the idea of another little guy making his way into our home very soon is so very thrilling while simultaneously causing me to have pangs of anxiety. so some warm and brightness by way of this turmeric-y sauce is just what this up coming week needs!

this garlicky turmeric sauce is a constant in our house. i’ve been making it for years, and have found so many uses for it. smothered over roasted potatoes, drizzled over a lunch or dinner bowl, surrounded by a bed of vegetables for a wholesome dip/snack situation, or served over your protein of choice (i love how it pairs with grilled fish personally). the base of this sauce is plant-based yogurt (although you could definitely use a greek yogurt if that’s your preference), a bit of tahini paste, and some vinegar. these 3 ingredients are the cornerstone of a lot of sauces i make, bringing substance, flavor, creaminess, and a tangy punch. from there it’s easy to layer in whatever flavors you’re looking to incorporate. in this case we add fresh turmeric root, and fresh garlic for a super bright but earthy sauce. plus, its vibrant color will perk any meal up, and impress any dinner guest.

i hope you love this one 💛

garlic-turmeric sauce

print the recipe


  1. in a medium-sized bowl, whisk together the yogurt, tahini, vinegar, turmeric, garlic, and maple syrup. season with salt and pepper. taste and adjust if necessary.

  2. store sauce in a lidded jar or container in your refrigerator for up to 1 week.


| makes just over 1/2 cup |

  • 1/2 cup plant-based unsweetened yogurt (i prefer using this one)

  • 2 teaspoons tahini

  • 1 1/2 teaspoons apple cider vinegar

  • 2 teaspoons freshly grated turmeric root (or 1/2-1 teaspoon ground turmeric)

  • 1 garlic clove grated over a microplane

  • splash of maple syrup

  • fine salt & freshly ground pepper