Almond Tzatziki (Dairy-free)

October 20, 2018 • Appetizers • dairy-free, paleo, plant-based, vegan • No comments

Traditional tzatziki is made with Greek yogurt, and in this dairy-free version I’ve used an almond-milk based yogurt. If you can find a Greek-style vegan yogurt I would use that if you want a thicker consistency. This is great served as a dip for raw veggies or pita chips, and could also be perfect for a salad dressing, especially with falafel! I love putting this out when friends come over, because not only is it a crowd-pleaser, but it is colorful when served with veggies, making for an eye-catching spread, and it takes little time to pull together!

Ingredients

• 16 oz Kite Hills plain unsweetened almond milk yogurt
• 1/2 of an organic cucumber
• 1 tbsp minced garlic
• 1/4 cup finely chopped fresh dill
• 1/8 tsp Himalayan pink salt
• 1/8 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp olive oil

Instructions

1. Finely grate half a large cucumber, and then use a paper towel to ring out excess water from cucumber.
2. Add grated cucumber to a medium sized bowl and add in the yogurt, minced garlic, dill, salt, pepper, lemon juice and 1 - 2 tbs olive oil.
3. Then store in the fridge for at least an hour before serving. This step is optional but it helps the flavors marry together so I highly suggest it! The dip will keep up to five days in a tightly stored container in the fridge.