Vegan Tzatziki
Made with dairy-free yogurt, this homemade vegan tzatziki is a versatile sauce that can be used as a dip, dressing, or a delicious topping for burgers. It's creamy texture and flavorful combination of ingredients make it a perfect accompaniment to various dishes.
Equipment
- Box Grater
Ingredients
- 2-3 Persian cucumbers or ½ of English cucumber grated
- 5 oz dairy-free plain yogurt recommend Culina
- ½ lime juiced
- ¼ teaspoon sea salt
- 1 garlic clove grated
- handful fresh dill finely chopped
- handful fresh mint finely chopped, optional
- 1 tbsp olive oil optional for garnish
Instructions
- Use the large holes of a box grater to grate the cucumber onto a dry paper towel or kitchen towel.
- Wrap the grated cucumber in the paper towel and squeeze firmly to remove excess juice, discarding it into a sink or separate bowl for disposal.
- Transfer the grated cucumber to a small or medium-sized bowl, then add yogurt, lime juice, salt, garlic, fresh dill and/or mint. Mix all the ingredients.
Notes
- Serve right away or cover and chill in the fridge for 30 minutes prior to serving
- Plate as a dip and drizzle extra virgin olive oil and some fresh herbs as garnish
- You do not have to peel the skin of the cucumber, unless you are using thick-skinned or waxy cucumbers
- For traditional tzatziki - use full fat greek yogurt like Fage
- Can be stored in airtight container for about 3 to 5 days