The other day, I was telling my coworker about where I use vegan yogurt and he winced as soon as I used the words savory and yogurt in the same sentence. To him, yogurt is something you put on granola or freeze for froyo. He is not alone, most of my friends who grew up in the Western world share the same sentiment. Likewise, when I first went into an American grocery store I was shocked to discover how 90% of the yogurt fridge was filled with sugary and flavored yogurts instead of a few varieties of plain ones like I’m used to. I can’t wait until we shift this perspective and open the doors to a myriad of delicious Mediterranean and Middle Eastern dishes! Let’s start with a classic vegan Turkish carrot dip: havuç tarator.
Mostly, I find myself preparing this carrot dip as part of a mezze spread, but it can certainly be used with a variety of vessels including crostini, chips, and vegetables— yes, even carrot sticks!
However you choose to enjoy this vegan Turkish carrot dip, you will not regret the additional minutes spent grating those carrots. Because if they aren’t thin enough, they will not soften. The end result will not be the same creamy dip we have here. Alternatively, you can make a big batch of grated carrots with a food processor.
Nutrition Optimization for Vegan Turkish Carrot Dip
This should be pretty simple. To make this recipe whole-food-plant-based-friendly:
- remove the oil
- forgo salt, replace with dulse flakes for added iodine
If you decide to remove the oil, just sautée the carrots in water instead of olive oil. See? I told you it would be simple.Print
This quick, 5-ingredient vegan Turkish carrot dip is perfect for crostini, chips, and vegetables- yes, including carrots! Dairy-free, gluten-free, and vegan.
- 2 tbsp extra-virgin olive oil (I use California Olive Ranch)
- 4 large carrots, grated (use 5 if medium or 6 if small, weighs ~250g after cooking)
- 1 cup dairy-free yogurt*
- 2 cloves of garlic, minced
- 2 tbsp crushed walnut
- pinch of salt
- Preheat olive oil in a pan. Add the grated carrots and sautée until softened. Add the crushed walnut sautée for one more minute. Leave to cool.
- In a bowl, thoroughly mix the yogurt with minced garlic and salt.
- When carrot and walnut mixture is no longer hot, add it into the bowl with yogurt and mix.
- Serve as is or with a drizzle of olive oil and dill.
*I used Kite Hill plain unsweetened yogurt for this recipe. Its Greek version would work even better. Just make sure to use one without a distinct flavor and you’ll be all set. Coconut, even when unflavored, may overpower this recipe.
*Best when consumed within three days.
Keywords: carrot, yogurt dip, vegan, gluten-free
Other Turkish Dips
Looking for other dip ideas to entertain or for those days when you want a ‘lil bit of everything? Check these out:
Let me know in the comments if you try any of them.