When you are ditching dairy, there are some things that are easily replaceable and some things that just don’t make the cut. I will be the first to admit that there is NOTHING quite like that wonderful sharp-golden-orange-block of cheesy goodness. BUT this tzatziki is something that actually makes that cut and is here to stay!
Its very very simple to make, sometimes I even just throw the ingredients inside with the yogurt in the yogurt cup and stir. We have been eating this with our hummus plates, our sweet potato “burgers” (Ive been wanting to share this wonderful recipe because its been a favorite lately), and whatever else you can imagine tzatziki is good with.
When you are looking for the coconut milk yogurt: be sure to get unsweetened and not the plain one, the plain still has sugar. I made that mistake last week and it was not pretty (well to be honest my husband grabbed the wrong yogurt not me ha). The unsweetened has that real yogurt taste that makes this recipe work.
Having different plant based sauces and dips to easily whip up, definitely helps a plant based recipe out! You definitely don’t miss that dairy and you’ll feel better anyway!
Dairy Free “Tzatziki”
(Dairy Free, Gluten Free, Vegan)
5 oz. Coconut Milk Yogurt (unsweetened)
2 TBSP finely chopped cucumber
1/2 tsp fresh or dried dill
1/4 tsp salt
1/4 tsp garlic powder
Pepper to taste
Mix all of the ingredients in a small container. Serve with fresh veggies or your favorite dish and enjoy!
Cucumber: Cucumbers are known to contain lariciresinol, pinoresinol, and secoisolariciresinol—three lignans (types of polyphenol) that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.