Vegan Tzatziki Sauce
A dairy-free, creamy Mediterranean dipping sauce
Equipment
- food processor
Ingredients
- 1 block extra-firm silken tofu
- 1 tbsp lemon juice
- 1-1/2 tsp white vinegar
- 1 tbsp olive oil
- 1 tbsp fresh dill
- 1 tsp fresh mint
- 3 garlic cloves (about 3 tsp minced)
- ½ tsp salt
- ¼ tsp pepper
- ½ cucumber scored & seeded (about ½ cup chopped)
Instructions
- Place all ingredients besides cucumber in a food processor and blend well. Transfer to a bowl.
- Peel (or score) half of a cucumber and remove seeds. Dice and then mix with the rest of the sauce.
- Chill in the refrigerator before serving. Store in an airtight container for 3–4 days.
Notes
- Tzatziki sauce is traditionally very light in flavor, but feel free to add more seasonings than recommended. I sometimes add in some more dill and garlic!
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