Vegan Almond-Yogurt Tzatziki
Vegan Almond-Yogurt Tzatziki
Classic DishTzatziki
Prep: 15 min • Cook: 0 min. A bright, dairy-free take on classic Greek tzatziki: creamy almond yogurt blended with grated cucumber, garlic, lemon, fresh dill and a drizzle of olive oil for a cool, tangy Mediterranean dip or sauce.
- Preparation time
- 15 min
- Cooking time
- Under a minute
- Total time
- 15 min
- Servings
- 4
Instructions
- 1Prepare the cucumber: halve lengthwise, scoop out seeds, then grate into a bowl.
- 2Sprinkle the grated cucumber with half the salt (about 1/4 tsp) and let sit 10 minutes, then press or squeeze firmly to remove excess liquid.
- 3In a medium bowl combine almond yogurt, minced garlic, lemon juice, chopped dill, olive oil and the remaining salt; stir until smooth.
- 4Fold the drained cucumber into the yogurt mix, taste and adjust seasoning with more lemon or salt if needed.
- 5Chill the tzatziki at least 20 minutes to let flavors meld before serving; garnish with a sprig of dill and a drizzle of olive oil.
Nutrition Information
- Calories
- 86 kcal
- Protein
- 2 g
- Fat
- 6 g
- Carbs
- 7 g
| Nutrient | Per serving |
|---|---|
| Calories | 86 kcal |
| Protein | 2 g |
| Fat | 6 g |
| Carbs | 7 g |
Tips
- Salt the grated cucumber and let it rest 10 minutes, then squeeze well to avoid watery tzatziki.
- No heat required; adjust garlic and lemon to taste for a milder or brighter final flavor profile.
- Chill before serving; pair with warm pita, grilled vegetables, or use as a sauce for bowls and sandwiches.
