Name: Creamy Vegan Tzatziki
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Ingredients: 10 oz plant based yogurt (plain-flavored thick and tart); 8 oz persian cucumber (unpeeled); 3 tbsp fresh dill (minced); 2 clove garlic cloves (grated or crushed); 2 tsp red wine vinegar (good quality); 0.5 tsp sea salt (plus more to taste); 1 sprinkle cracked black pepper (to taste); 1.5 tbsp extra virgin olive oil (good quality); 1 handful pita chips (homemade or store-bought); 1 handful vegetable crudites (optional)

Creamy Vegan Tzatziki

This restaurant-worthy Vegan Tzatziki is a creamy cucumber and garlic sauce that is quick to prepare and incredibly rich in flavor. Made with thick plant-based yogurt and fresh herbs, it is the perfect cooling accompaniment for Mediterranean bowls, falafel, or as a vibrant dip for fresh vegetables and pita.

Instructions

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1

Grate the persian cucumber (8 oz) using the wide holes of a box grater.
2

Transfer grated cucumber to a thin towel or cheesecloth. Squeeze out as much water as possible into the sink.
3

In a medium bowl, combine plant based yogurt (10 oz), the drained cucumber, fresh dill (3 tbsp), garlic cloves (2 clove), red wine vinegar (2 tsp), sea salt (0.5 tsp), cracked black pepper (1 sprinkle), and extra virgin olive oil (1 tbsp). Mix thoroughly.
4

Chill in the refrigerator for at least 15 minutes to allow flavors to marry.
5

Drizzle with remaining extra virgin olive oil (0.5 tbsp) and serve with pita chips (1 handful) or vegetable crudites (1 handful).

Nutrition Facts

Per portion

Divide into portions:

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 0 g

Monounsaturated Fat 1 g

Polyunsaturated Fat 0 g

Fiber 0 g

Sugars 2 g

Micronutrients

iron

0mg

4% DV

sodium

131mg

45% DV

calcium

53mg

32% DV

potassium

46mg

8% DV

vitamin a

41mcg

36% DV

vitamin c

6mg

53% DV

vitamin k

2mcg

13% DV