Tzatziki sauce- a Greek yogurt based sauce/dip with cucumbers, dill, garlic and lemon. How simple and so amazing it is. It pairs so well on gyros of course, chicken souvlaki, and as a dip! I don’t stop there though, literally throw dollops of it on salad and veggies like a spread too. It’s so fresh and summery and I MISS IT!! Not eating Greek yogurt has left a hole in my heart when I see Tzatziki on the table.
I’m taking a stand.
So I’m saying yes to the fresh cucumber and dill today, sans yogurt. If you can eat Greek yogurt, simply do 1 cup of it with the rest of the ingredients. I instead subbed in 1/2 soaked cashews and 1/2 coconut cream for a smooth consistency that is a dairy-free version. You won’t taste the coconut, just the ‘tzatzeeks’ as I call it. And here I sit… Chopping on crudités dipped in it- YASSS! If you have access to a great non-dairy yogurt you love, toss that in for the probiotic benefit too.
Love this- hope you do too!!
- 1/2 cup soaked cashews
- 1/2 cup coconut cream (on top of refrigerated coconut milk can)
- 1 seedless cucumber
- Juice of 1/2 lemon
- 2 Tbsp fresh dill
- 2 cloves garlic
- Soak cashews for at least 4 hours or overnight and drain. Also, refrigerate a can of coconut milk or cream to thicken up.
- Slice a cucumber (preferably a seedless one) and remove any excess moisture with a paper towel. If there are seeds, discard.
- Mince or finely chop garlic.
- Add all ingredients to a food processor including the thickened coconut cream and blend until well combined. Serve immediately!