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Plant-based German “Green Sauce”

  • Author: Lynn
  • Total Time: 10 minutes
  • Yield: 8 1x


  • 1 bunch of “Green Sauce” herbs  (see text above)
  • 2 garlic cloves, peeled
  • 400 g of coconut yogurt
  • the juice of half an organic lemon + a bit of lemon zest
  • 1 tablespoon of dijon mustard
  • 2 tablespoons of extra-virgin olive oil
  • 1/21 tablespoons of apple cider vinegar
  • sea or rock salt and black pepper to taste


  1. Wash and dry the herbs.
  2. Place all ingredients into a food processor or mixer and finely puree everything. Season with lemon juice, salt, and black pepper and serve with roasted potatoes.


  • If you do not live in Germany or have access to the above-mentioned herbs, you can use different herbs. My favorite combination of herbs you find in all supermarkets is cilantro, mint, and parsley. Basil is also one of my favorites.
  • The bundels of herbs for German Green Sauce are quite large, which is why the recipe is enough for 8 portions. Half the recipe if you are using other herbs. You will need about a handful of each herb when you half the recipe (using 200 g of yogurt).
  • Prep Time: 10