6-Ingredient vegan tzatziki, simply made, creamy, refreshing with a pleasant spiciness from freshly pressed garlic. The perfect dairy-free alternative to the Greek classic.
Prep Time 1 minuteminute
Cook Time 4 minutesminutes
Total Time 5 minutesminutes
Servings 2Cups
Calories 168kcal
Ingredients
150gCucumber with peelgratinated (snake cucumber) *
400gCoconut yogurtI use the private brand of Alnatura
2PieceGarlic clovespeeled and pressed or very finely chopped **
15gfresh dillfinely chopped or 2 tablespoons dried
Finely grate cucumber including peel with a kitchen grater. It should yield about one cup. Line a bowl with a clean kitchen towel, pat dry the guaranteed cucumber inside layers to take away excess liquid. When finished, it should yield about ¼ cup of dry patted cucumber au gratin.
150 g Cucumber with peel
Place coconut yogurt in a large bowl, add cucumber au gratin, garlic, dill, salt, pepper, lemon juice and olive oil (optional) and mix well with a spoon. Alternatively: Instead of dill, add fresh mint and a pinch of cumin.
150 g Cucumber with peel, 400 g Coconut yogurt, 2 Piece Garlic cloves, 15 g fresh dill, ¼ tbspn Sea salt and pepper, 22 ml freshly squeezed lemon juice, Optional: 15-30ml extra virgin olive oil, Optional: 2-3 sprigs fresh mint, a pinch of cumin
Taste and enjoy!
Store leftovers in an airtight container in the refrigerator for up to 5 days.