Tzatziki Sauce
Tzatziki, that deliciously creamy yogurt-based sauce used in countless Mediterranean dishes, gets a plant-based makeover in our version.
Tips and Tricks
Can I use any yogurt alternative?
Tzatziki is usually made with Greek yogurt, which is thicker than other yogurts. Though you could technically use any alternative you have, I’d recommend something like Forager Project’s Greek Style yogurt (pictured left). It’s a blend of coconut and cashew cream, and the texture is just right for this dish.
What if I don’t have fresh dill?
I highly recommend fresh dill for this dish. Any other substitutions won’t create the same flavor.
But if it’s simply not available, your next best options are 2 tsp of dill seed or 2 tsp of dried dill weed.
Why are the cucumbers grated?
Grating your cucumbers will make them beautifully soft so they blend in well with the yogurt mixture. If you prefer your tzatziki sauce to have a crunchier feel to it, feel free to chop the cucumber up finely instead.
Ingredients:
1 ½ cups Greek-style yogurt alternative (like Forager Project’s Greek Style, or something similar)
2 tbsp fresh dill, chopped
2 garlic cloves, minced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp kosher salt
1 medium cucumber, peeled and grated (about 1 cups’ worth)
Directions:
In a small or medium-sized bowl, mix together your yogurt, fresh dill, garlic, olive oil, lemon juice, and salt. Taste test to be sure the flavors are the way you like them and adjust as needed.
Add your grated cucumber and stir gently. Enjoy immediately or refrigerate for up to a week for later enjoyment.
