Vegan Taziki is a tangy dip for a bowl, sandwich, vegetables, or on your favorite Meditteranean dishes. Loaded with fresh dill, onions, vegan yogurt, garlic, and red onions, you won't be able to get enough.
Servings: 12 servings
- 10 ounces Kite Hill Plain Almond Milk Yogurt or yogurt of choice yield 1 ¼ cups
- ½ cup diced red onion
- 1 cup diced cucumber drained on paper towels
- 1 Tablespoon red wine vinegar
- 1 Tablespoon fresh lemon juice
- ¼ cup fresh dill chopped
- 2 cloves garlic minced
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon fresh ground pepper
Dice cucumber first. I used the small chopper on my vegetable chopper.
Place the chopped cucumber in a colander lined with paper towels and place it in the sink.
Toss cucumbers every couple of minutes, so the paper towel absorbs the extra moisture.
Chop onion using the same small chop, so the cucumber and onion are the same sizes.
Place all ingredients in a bowl.
Cover and refrigerate at least 30 minutes before serving.
- Use English Cucumbers. They have fewer seeds and contain less water than normal cucumbers.
- Slice the cucumbers lengthwise and remove the seeds by cutting a thin slice down the center of the cucumber. Discard seeds.
- Use a vegetable chopper to cut small, uniform pieces of cucumber.
- Lining a colander with a paper towel is a great way to remove any excess moisture from the diced cucumber.
- Remember to choose unsweetened, plain plant yogurt.
- I suggest using fresh garlic, lemon, and herbs for the best flavor.
- Mince the garlic finely.
- Add the salt and pepper last, and taste to adjust your presence of flavor.
- Tzatziki will last 5 days in the refrigerator.
Serving: 0.25cup | Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 199mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 0.2mg