Dairy-Free Tzatziki (Coconut Yogurt base)
: 4 cups
: 15 min
:
: 15 min
: Easy
Ingredients
- 1 large cucumber (unpeeled + finely grated
- 1 1/2 cups coconut yogurt (I use Anita's. See below)
- 3 cloves garlic (finely chopped/minced)
- 1/2 cup finely chopped fresh dill
- 1-2 pinches each sea salt and black pepper
- 2 Tbsp lemon juice
- 2-3 Tbsp extra virgin olive oil
Directions
- Step 1 Finely grate cucumber with the skin on. Then strain excess liquid out, using a fine-mesh strainer set over a small mixing bowl. OR strain through a cheese cloth.
- Step 2 Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil. Stir to combine.
- Step 3 Feel free to add more salt, pepper, lemon juice or olive oil to your liking.
- Step 4 Serve immediately, or store in the refrigerator (should keep for up to 5 days)
- Step 5 This goes GREAT with my “Cast-Iron Chicken Kabobs“, lamb meatballs, or an herbed rack of lamb.
