Saffron Yogurt Cream

Sides + Snacks
Written By Aubree Holmes

Made to top my Roasted Delicata Squash with Caramelized Onions, Mint (& Saffron Yogurt Cream), but also makes for a delicious crudité dip.

YOU WILL NEED

  • 15-17 saffron threads 

  • 3 tablespoons hot water 

  • 3/4 cup unsweetened, plain coconut yogurt or non-dairy yogurt 

  • 1 tablespoon honey or maple syrup  

  • 1/2 teaspoon fine sea salt 

  • 1/4 teaspoon ground cardamom  

TO MAKE

In a mortar and pestle, grind the saffron threads. If you don’t have access to a mortar and pestle, use your fingers to break the saffron threads up a bit. Pour the hot water over the saffron and let steep for 10-15 minutes. 

In a small bowl, whisk together the yogurt, saffron water, honey, salt, and cardamom. 

Use right away or store in a sealed container in the refrigerator for up to 1 week. 

Aubree Holmes
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Roasted Delicata Squash with Caramelized Onions, Mint & Saffron Yogurt Cream
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