A few weeks back I decided to try Dairy-Free Tzatziki from one of my all time favorite brands, and sadly, I was VERY disappointed.
I didn’t know if it was tzatziki I didn’t care for, or just the way they happened to make it.
So, I decided to give it another try and made it myself.
And boy oh boy am I glad I did!
I’ve been putting this tzatziki sauce on everythingggg!
Let me explain, when it starts to get warmer out all I want to do is NOT cook.
It just feels like such a hassle in the summer, ya know?
This is the perfect addition to so many non cooked meals.
Sooo, I’ve been putting it on all of them.
Pitas, salads, sandwiches, the list goes on!
Just be sure that when you make tzatziki that the cucumber has been squeezed dry and drained of it’s water.
If you don’t it will be too runny and you don’t want that.
Let’s get to the recipe so you can put it on everything too!
Dairy-Free Tzatziki Sauce
- 1/2 cup finely grated cucumber (strained + dried)
- 10.5 oz unsweetened plain coconut yogurt
- 2 tbsp fresh dill
- 1 1/2 tbsp lemon juice
- 3 tsp extra virgin olive oil
- 1 1/2 cloves minced garlic
- 1/2 tsp pink salt
- 1/4 tsp black pepper
How to make…
Step 1: In a medium size bowl combine all your ingredients, stir until everything is completely combined. *
Step 2: Cover the bowl and let sit for 1-2 hours in the fridge allowing the flavors to soak in.
Step 3: Put in an airtight container and store in the fridge.
- I store mine in an airtight container in the fridge for up to 7 days.