Vegan Tzatziki Sauce
This creamy, garlicky and dairy-free vegan tzatziki sauce calls for simple and healthy ingredients. It's perfect for dipping or served with toasted pita bread, falafels, olives, crudites or grilled vegetables. You can eat tzatziki with almost anything!
Servings: 4
Ingredients
- 1 cup unsweetened coconut yogurt
- 1 cup grated cucumber (but once it's squeezed and drained it's about ¼ cup)
- 1 medium-sized garlic clove, grated
- 2 tablespoon fresh dill, chopped (or sub ½ Tbsp dried dill)
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- salt and pepper, to taste
Instructions
- If you have a large cucumber, cut it in half and remove the seeds. Next, using a box grater or a coarse grater with large holes, coarsely grate the cucumber with the skin on. Set the mixture in a mesh strainer over a small bowl and squeeze out the excess water until it is mostly dry (this step is essential to avoid a watery tzatziki sauce!). Alternatively, you can squeeze the remaining juice out of the cucumber by hand - whatever method works best for you. Set aside.
- Add the grated cucumber and the remaining ingredients to a mixing bowl, and stir well to combine. You should have a sauce with a thick consistency.
- Taste and adjust the seasoning according to your taste. You might want to add more garlic, sea salt or lemon juice.
- If you have time, it's best to chill the tzatziki in the refrigerator for at least an hour before serving, allowing the flavors to mingle. Serve with a drizzle of extra-virgin olive oil and accompany with crispy pita bread, crackers, grissini, vegetables, or any other dippable accompaniment on the side. Enjoy!