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