Vegan tzatziki made with 6 simple ingredients! Creamy, tangy, and the perfect dairy-free alternative to traditional tzatziki.
Ingredients
1/2 cucumber(s)
Cucumber
(large)
1 1/2 cup
Yoso Plain Unsweetened Coconut Yogurt
3 clove(s)
Garlic
(minced)
1/4 cup
Dill, fresh
(finely chopped)
1 pinch
Salt and pepper
(to taste)
1 1/2 tbsp
Lemon juice
(Tbsp)
1 tbsp
Olive Oil, Extra Virgin
(optional)
Instructions
Finely grate cucumber with the skin on - should yield about 1 cup. Set grated cucumber in a fine-mesh strainer over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. 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 (optional). Stir to combine.
Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.
Serve immediately, or store in the refrigerator for up to 5 days.
Notes:
This Tzatziki is delicious on its own with pita bread, but also pairs well with Greek-inspired recipes like falafel, tabbouleh, shawarma, or buddha bowls.
