Name: Vegan Almond-Yogurt Tzatziki
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean cuisine
Ingredients: 1.5 cup almond yogurt (unsweetened, plain almond yogurt); 1 pcs cucumber (medium (about 200 g), seeded and grated, excess moisture squeezed); 2 pcs garlic (cloves, finely minced); 1 tbsp lemon juice (freshly squeezed); 2 tbsp fresh dill (finely chopped); 1 tbsp olive oil (extra-virgin); 0.5 tsp salt (plus extra to taste; some salt used to draw moisture from cucumber)

Tzatziki

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
Course: Sauce or Dip
Complexity: Easy

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Ingredients

1 1/2 cup almond yogurt(unsweetened, plain almond yogurt)
1 pc cucumber(medium (about 7oz), seeded and grated, excess moisture squeezed)
2 pcs garlic(cloves, finely minced)
1 tbsp lemon juice(freshly squeezed)
2 tbsp fresh dill(finely chopped)
1 tbsp olive oil(extra-virgin)
1/2 tsp salt(plus extra to taste; some salt used to draw moisture from cucumber)

Instructions

Prepare the cucumber: halve lengthwise, scoop out seeds, then grate into a bowl.
Sprinkle 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.
In a medium bowl combine almond yogurt, minced garlic, lemon juice, chopped dill, olive oil and the remaining salt; stir until smooth.
Fold the drained cucumber into the yogurt mix, taste and adjust seasoning with more lemon or salt if needed.
Chill 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

Servings: 4
Serving size (imperial): 4.2 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	85.5 kcal	71.3 kcal	342 kcal
Protein	2.1 g	1.8 g	8.4 g
Fat	5.5 g	4.6 g	22 g
Carbs	7 g	5.8 g	28 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.

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Ingredients

1 1/2 cup almond yogurt(unsweetened, plain almond yogurt)
1 pc cucumber(medium (about 7oz), seeded and grated, excess moisture squeezed)
2 pcs garlic(cloves, finely minced)
1 tbsp lemon juice(freshly squeezed)
2 tbsp fresh dill(finely chopped)
1 tbsp olive oil(extra-virgin)
1/2 tsp salt(plus extra to taste; some salt used to draw moisture from cucumber)

Instructions

Prepare the cucumber: halve lengthwise, scoop out seeds, then grate into a bowl.
Sprinkle 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.
In a medium bowl combine almond yogurt, minced garlic, lemon juice, chopped dill, olive oil and the remaining salt; stir until smooth.
Fold the drained cucumber into the yogurt mix, taste and adjust seasoning with more lemon or salt if needed.
Chill the tzatziki at least 20 minutes to let flavors meld before serving; garnish with a sprig of dill and a drizzle of olive oil.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

85.5 kcal

71.3 kcal

342 kcal

Protein

2.1 g

1.8 g

8.4 g

Fat

5.5 g

4.6 g

22 g

Carbs

7 g

5.8 g

28 g