Tzatziki is an authentic Greek sauce often known for being smothered on gyros. The flavors of yogurt, cucumber, dill and garlic all come together perfectly.
I think tzatziki is incredibly versatile and is delicious on lamb, chicken, veggies, as a dip (with chips/carrots, etc), and just about on anything else you can think of!
With Greek (Orthodox) Easter being this weekend, and since I will for sure be making it, I thought I’d share it with you today.
Since I no longer eat dairy, I experimented with many different types of yogurt (almond, cashew, coconut, etc) and hands down the coconut one is the best! I was really surprised that the coconut one was best because I was expecting it to taste like coconut (of course!)… but shockingly it doesn’t!
Last Easter we only made dairy-free tzatziki and served it to everyone… and no one knew (or asked about it!).
You want to make sure your coconut yogurt is a thick one, so the brand I use and recommend is COYO.
If you want to make this with dairy, just substitute the coconut yogurt for Greek yogurt (don’t get fat free or low fat).
Dairy-Free Tzatziki Sauce
- 1 cup of plain coconut yogurt
- 1 Tbsp lemon juice
- 1 garlic clove
- 1 small cucumber peeled and deseeded
- 1 1/2 Tbsp fresh dill
- Salt & pepper to taste
- Olive oil
In a food processor, add cucumber, garlic, lemon juice and dill. Process until well blended.
Put cucumber mixture into a fine mesh strainer and allow excess liquid to drain (about 20 mins).
In a bowl, add mixture to yogurt. Add salt and pepper to taste, and stir everything together (this needs a good amount of salt, so taste as you add).
Place in the refrigerator for at least two hours before serving to allow flavors to blend.
Before serving, drizzle olive oil over the top.
COYO is the brand I use and recommend
Enjoy and Christos Anesti to my fellow Greeks!