Cooked - Spiced Yogurt Sauce

Tip: click step to get into cook mode

1 ¼ teaspoons cumin seeds

1 large red chili pepper (or 3 small bird’s eye chili peppers, minced)

½ cup unsweetened nondairy yogurt (cashew, coconut, Greek, soy, or oat)

3 tablespoons tahini

1 small lemon (zest and juice)

Fresh cilantro (chopped, for garnish (optional))

Heat a large skillet over high. Add a few drops of water and they should sizzle when the pan is ready. Or heat a drizzle of oil instead. Add cumin seeds and red chili pepper. Toast them for 1 to 2 minutes, until fragrant.
Transfer the yogurt and tahini to a medium bowl. Add the toasted seeds with red chili peppers.
Add lemon zest and juice. Mix well to combine, adding water until the desired consistency. Garnish with cilantro.

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