Tzatziki with Plant-Based Yogurt
so creamy and flavorful, no one would ever suspect it’s dairy free
Don’t only use it on Gyros, it’s delicious on almost anything, or stir it into you cauliflower rice for a creamy finish. My family now prefers this version to its dairy counterpart. It’s lighter and the plant-based yogurt is neutral enough to carries the flavors.
Yield: 8
Tzatziki with Greek Almond Milk Yogurt
Prep time: 15 MinTotal time: 15 Min
Ingredients
- 10 ounces Greek style or thick plant-based yogurt
- 2 Tablespoons extra virgin olive oil (I recommend having a good quality, fruity olive oil when you'r eating it raw, as in this recipe, or on salads.)
- 2 cloves fresh garlic, minced
- 1/4 cup grated cucumber
- 1 lemon, juice and zest
- 2 sprigs fresh dill
Method
- Place the yogurt into a mixing bowl,
- Add the olive oil.
- Add the minced garlic. Or, using a box grater or zesting tool, grate the garlic into the yogurt. (This is the best method of ensuring the garlic is smallest size pieces and mixes into the yogurt, and doesn't leave you with a large, unpleasant pieces of garlic.)
- Grate the cucumber and drain the excess liquid. Add to the yogurt.
- Zest the lemon peel, then slice the lemon in half and squeeze the juice into the yogurt.
- Mix all ingredients together and taste, adjust dill to your preference.
- Finely chop the dill and add to taste.
- Season with salt and pepper.
- Keeps in the refrigerator for up to 4 days.
Nutrition Facts
Calories
70.41Fat (grams)
4.17Sat. Fat (grams)
0.54Carbs (grams)
8.29Fiber (grams)
0.40Net carbs
7.89Sugar (grams)
3.64Protein (grams)
0.38Sodium (milligrams)
10.45Cholesterol (grams)
0.00Nutrition Disclaimer: Nutrition is intended for informational purposes only. Any nutritional information on livingdelishandnutrish.com should only be used as a general guideline and is provided as a courtesy, there is no guarantee that it is completely accurate.
