Dairy-free Tzatziki sauce that I promise will leave you wanting more. The best part of this recipe is how quick and easy it is to assemble . It is perfect at a dip with chips and veggies, or as a sauce in a gyro and over falafel. This recipes does thicken with time so while it may be thin at first, if you want a thicker dip you can let it sit overnight. This dip will be best kept in the fridge for 3-5 days.
To start, grate a cucumber. Leave the skin on! No need to take off ahead of time. A whole cucumber grated will yield about 1 cup’s worth. I transferred the grated cucumber to a tea towel and squeeze out as much excess moisture as you can. It will be impossible to get all the liquid out, but just do the best you can to get the bulk of the liquid out. After squeezing, what started as 1 cup of grated cucumber will now be closer to 1/4 cup. Add the cucumber to a mixing bowl. Now add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil. Stir to combine.
Once all stirred up- you are done! See how fast that was? This is ready to serve immediately or let it rest in the fridge for 2 hours to let the flavors truly meld together. Enjoy!
Best Vegan Tzatziki
Ingredients
- 1/2 Cucumber dont peel, just grate finely
- 1 1/2 Cups Coconut Yogurt I just used the ‘so delicious’ plain coconut yogurt brand and I really liked it
- 1 Clove Garlic, Minced Note: I just used minced frozen garlic cubes from the freezer section
- 1/4 Cup Fresh Dill, finely chopped If you only have dried dill, use 2 tbsp dried dill
- 1 Pinch salt and pepper to taste
- 1 1/2 tbsp fresh lemon juice
- 1 tbsp Extra virgin olive oil optional but I recommend it to put it over the top for flavor in the best way
Instructions
- Finely grate cucumber with the skin on – it will give you about 1 cup. Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture (I used thin towel method). The remaining amount should be about 1/4 cup
- Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil. Stir to combine
- Ready to be served right away, or you can store in the refrigerator for 5 days. Note: it will thicken in the fridge
