Vegan Tzatziki
Use plain or lemon-flavored vegan soy yogurt to make this classic Greek dip, which is best served very cold. A nondairy sour cream may be used instead of the soy yogurt, if you prefer.
Difficulty: Easy
Hands-on: 10 minutesTotal: 1 hour 10 minutes
Serves: 12
Ingredients
- 1½ cups plain vegan soy yogurt
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 4 cloves garlic, peeled and minced
- 2 medium cucumbers, grated
- 1 Tbsp. chopped fresh mint
Directions
- Whisk together yogurt with olive oil and lemon juice until well combined. Combine with remaining ingredients.
- Chill for at least 1 hour before serving to allow flavors to mingle. Serve cold.
| Amount per serving | |
|---|---|
| Calories | 50 |
| Total Fat | 2g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 5mg |
| Total Carbohydrate | 5g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Protein | 2g |
Recipe Information
Serves: 12
Ingredients
- 1½ cups plain vegan soy yogurt
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 4 cloves garlic, peeled and minced
- 2 medium cucumbers, grated
- 1 Tbsp. chopped fresh mint
Directions
- Whisk together yogurt with olive oil and lemon juice until well combined. Combine with remaining ingredients.
- Chill for at least 1 hour before serving to allow flavors to mingle. Serve cold.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 50 |
| Total Fat | 2g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 5mg |
| Total Carbohydrate | 5g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Protein | 2g |