This Yum Yum sauce is tangy, creamy, flavor-packed, and a wonderfully versatile drizzle, dressing, marinade, or dipping sauce for tons of meals. Use just a few minutes of your time to whip up a batch to enjoy for the week to come. Plus, this recipe is dairy-free, gluten-free, refined sugar-free, vegan, and can be made keto!
Watch the video in the post for easy visual instructions.Add all ingredients to a small-medium bowl and stir with a whisk until combined. Start with 1 tbsp of water and add more if you want a runnier sauce.
Taste it and adjust seasonings as needed. I also like to add a little hot sauce for some heat.
Cover the bowl and chill for a few hours (or overnight) which will help the flavors to mend.
Store leftovers in an airtight container in the refrigerator for up to 6 days.
Video Of The Recipe
I used homemade vegan sour cream, but feel free to use vegan mayonnaise instead.
Sweetener: Use Erythritol or any other keto sweetener for a low-carb sauce.
A pinch of Kala Namak (black salt) will add an "eggy flavor". You can skip it if using store-bought vegan mayo.
You can add 1 tbsp of melted vegan butter for a more authentic flavor, however, I prefer to keep it healthier.
Optional Add-Ins: Add a little mirin for extra tang and depth of flavor. White miso can be also added for more ‘umami’ and flavor balance.
Vegan Yum Yum Sauce
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.