Dairy-free tzatziki
Making your own tzatziki sauce is super easy and quick to prepare. This fresh, creamy sauce is made with cucumber and Greek yogurt.
Servings: 2 cups
Calories: 90kcal
Equipment
Ingredients
- ½ cucumber
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon dill
- 1 cup vegan yogurt
- 1 clove garlic pressed
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
Instructions
- Wash the cucumber and cut it in half lengthwise.
- Remove the seeds with a spoon, grate the cucumber, and add salt to help drain the moisture.
- Place the cucumber in a sieve or a tea towel and let it drain until most of the moisture is gone. This can take a few hours so I reccomend placing the grated cucumber in the fridge.
- Add the drained cucumber to a bowl and mix the rest of the ingredients.
- Season with salt and pepper and serve with your favorite Greek dishes or as a dip for vegetables.
Notes
- To make dairy-free tzatziki it is important to use a thick, Greek style vegan yogurt. If your yogurt is too thin you can drain it overnight in a piece of cheesecloth or a clean kitchen towel.
- This is also why it is so important to drain the moisture out of th egrated cucumber. You don't want a runny tzatziki sauce.
- You can store dairy-free tzatziki in the fridge for upto four days.
Nutrition
Serving: 1g | Calories: 90kcal | Carbohydrates: 10g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 101mg | Sugar: 10g