Dairy-Free Tzatziki
This dairy-free tzatziki recipe is just as delicious as the traditional version! It's also naturally gluten-free, vegan, and low-carb.
Servings: 6 servings
Ingredients
- ⅔ of a large cucumber
- 1 ½ cups Greek style vegan yogurt
- 1 ½ tablespoons lemon juice
- 2 cloves garlic minced
- ¼ cup fresh dill finely chopped
- ¼ teaspoon sea salt
- pinch of freshly ground coarse black pepper
Instructions
- Peel half of the cucumber lengthwise, leaving strips of peel on the other half. Grate or finely chop the cucumber, then squeeze out any remaining liquid from the cucumber.
- In a medium bowl, combine the dried cucumber, vegan yogurt, lemon juice, garlic, dill, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.
Notes
-
- Use a thick Greek-style vegan yogurt for the best results. Don't use one that has added flavors or sweeteners.
- Drain the cucumbers after grating to avoid a watery sauce.
- Fresh dill can be substituted for ½ a tablespoon of dried dill.
- This sauce can be made up to 2 days ahead of time.
- To Store: Keep refrigerated in an airtight container for up to 3 days. Stir well before serving.
- Mama says, “Check your labels!”
Nutrition
Serving: 1serving | Calories: 38kcal | Carbohydrates: 3g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 117mg | Potassium: 138mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 0.3mg