Coconut Yogurt Tzatziki
Makes approximately: 4 servings
Total time: 10 minutes
Who knew that Coconut Yogurt Tzatziki could be so delicious? Until now! This is a plant-based version of the commonly served dip/sauce in Greek cuisine yet is equally cool and creamy. The nutritious seasonings add a delightful, zesty and herby flavour that compliments many recipes. It’s especially enjoyed as an accompanying dip snacks such as raw carrot sticks, celery stalks and gluten free seed crackers. Make it in bulk and have enough to enjoy throughout the week at any time of the day!
Ingredients
- Half a long cucumber (140g)
- 1 cup (250g) unsweetened coconut yogurt
- 1 garlic clove, minced (adjust amount as per your liking)
- 1 Tbsp Extra Virgin Olive Oil
- 1 tsp apple cider vinegar or lemon juice
- Pinch salt (adjust to taste)
- 2 Tbsp fresh dill or mint leaves, chopped
Method:
- To a medium bowl add the coconut yogurt, minced garlic, apple cider vinegar (or lemon juice), olive oil, salt, chopped herbs and mix well until combined. Set aside.
- Prepare your cucumber by cutting it in half and scooping out the seeds with a spoon.
- Grate each half of the cucumber using the coarse side of the grater.
- Put the grated cucumber in a sieve placed over a bowl or sink and press out as much liquid as you can, using the back of the spoon to do so.
- Add the squeezed, grated cucumber into the prepared yogurt mixture and stir all together until well combined.
- Serve the dip in a serving bowl, with optional garnishing’s of an extra drizzle of olive oil or more freshly chopped herbs.