This creamy dairy free tzatziki is naturally gluten free and is perfect as a sauce or dip! This tzatziki recipe is also vegan and easy to make Makes 1 cup of tzatziki, 8 2-Tablespoon sized servingsGluten free, vegan; Free of: tree nuts (except coconut), soy, eggs, peanuts
Course Appetizer, Dip, sauce
Cuisine greek, Mediterranean
Keyword dairy free tzatziki, vegan tzatziki
Prep Time 10minutes
Total Time 10minutes
Author Sarah Jane Parker
1/2cupshredded unpeeled cucumber, strained
3/4cupFollow Your Heart dairy free sour cream(or other brand of thick dairy free sour cream)
Leave your cucumber unpeeled and shred it using a coarse microplane or a regular cheese grater. Measure out 1/2 cup of grated cucumber.
Squeeze out the excess water from the shredded cucumber by pushing it into a sieve or putting it in cheesecloth and squeezing out the excess liquid. You don't have to remove every bit of liquid, just make sure that you get most of it out.
Add the shredded cucumber and the sour cream to a medium sized bowl and stir until it is smooth and creamy.
Add the garlic powder, onion powder, salt, and black pepper, and stir until combined. Serve immediately or store in an airtight container for serving after it has chilled.
Store in an airtight container in the fridge for up to 3 days.