Vegan Tzatziki


  • 1 English Cucumber, peeled
  • ¼ tsp salt
  • 2 Follow Your Heart Dairy-Free Yogurt Plain (1 ½ cup/12oz)
  • 1 tbsp quality olive oil
  • 2 tsp white wine vinegar
  • 2 tsp finely minced garlic
  • 2 tsp minced dill (fresh)
  • ¼  tsp salt
  • 1/8 tsp pepper


  1. Using a cheese grater, grate the peeled cucumber. Transfer to a bowl. Add 1/4 tsp salt and mix. Let stand 10 minutes.
  2. In the meantime, in a separate bowl, mix the raining ingredients. Mix well. Set aside for now.
  3. Transfer the grated cucumber to a clean towel and squeeze out the liquid. Make sure to squeeze all of the liquid. Transfer the cucumber to the bowl containing the mixed sauce ingredients. Mix well.
  4. The sauce is ready to be served as a dip, as a sauce for souvlaki, or your favorite kebabs. For best results, chill the sauce for 4 hours or more in the fridge to develop even more flavor.

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