This vegan Tzatziki sauce is super simple to make and tick all the dietary boxes. Soy free, dairy free, paleo and whole 30 approved. It is thick and creamy with lovely garlic and fresh cucumber flavor. It is a perfect dairy free Tzatziki sauce recipe to add with vegan platter appetizers or to use in falafel sandwiches.
1 cup (250 ml )dairy free coconut yogurt (if not vegan use low fat greek yogurt)
1 clove garlic, crushed
10 fresh mint leaves, finely chopped
1/4 large cucumber, unpeeled
2 tablespoon olive oil
Slice the cucumber in half and scrape out the seeds. This part has to be removed to avoid water into the dip.
Grate the remaining cucumber part. Squeeze out the extra liquid with your hands. Discard the liquid.
Place the grated cucumber into a small bowl.
In another bowl combine olive oil, crushed garlic clove, finely chopped mint, lemon juice, salt and pepper.
Stir into the grated cucumber and finely stir in the dairy free coconut yogurt until it forms a thick dip.
Cover the mixing bowl with plastic wrap and store in the fridge for at least 2 hours to let the flavor blend.
Serve with falafel sliders or as a dip for appetizers.