jackie’s famous vegan tzatziki
Simple and delicious plant-based tzatziki sauce that you can eat on its own or in a variety of dishes. We love it on falafel bowls, gyros, wraps, etc, etc!
1 large cucumber. Slice in half and do your best to remove the seeds. I use a small teaspoon. Note sometimes I peel the cucumber and sometimes not - totally up to you.
1/2 cup vegan sour cream
unsweetened coconut milk (as needed). Not canned coconut milk!!
3 cloves garlic (minced)
1/4 cup finely chopped fresh dill (or 2 Tbsp dried dill per 1/4 cup fresh)
1 pinch each sea salt and black pepper (plus more to taste). Bonus for fresh ground black pepper.
1 teaspoon apple cider vinegar or 1 1/2 tsp lemon juice
1/2 teaspoon each garlic and onion powder
Instructions
Dice cucumber into small squares. Wrap in a towel and squeeze out any excess water.
Add sour cream, garlic, dill, salt, pepper, acv, garlic powder and onion powder to a mixing bowl and stir to combine.
Mix in diced cucumber.
Add coconut milk until desired consistency.
Taste and adjust seasoning as needed.
I like to make this in advance and let the flavors marinate for about an hour before serving. Store leftovers in refrigerator for up to four days.
Note - unsweetened plain yogurt is also an alternative to sour cream.