Creamy Tzatziki
- Yield 6 servings
- Prep 10 minutes
- Cook 5 minutes
Creamy Tzatziki sits in the Vegetables section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 1 Persian cucumber, or ½ English cucumber, peeled and seeded
- 1 cup plain coconut yogurt, the cook like Cocojune or Culina brands the best
- 2 tablespoon minced fresh mint leaves, or dill
- 1 small garlic clove, minced
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons lemon juice
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Peel the cucumber and scoop out the seeds. Grate the cucumber on the large holes of a box grater or finely dice it. Set the grated cucumber in a clean dish towel and squeeze out the excess liquid.
In a medium bowl, mix together the coconut yogurt, mint (or dill), garlic, 2 tablespoons of extra virgin olive oil, and lemon juice.
Tip in the diced cucumbers and stir well. Salt to taste with salt and pepper.
Spoon the remaining tablespoon of extra virgin olive oil on top of the dairy-free Tzatziki sauce.
Kitchen notes
- The sauce can be kept in the fridge for up to 2 days.
