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
Ingredients
- 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
Instructions
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In a food processor, add cucumber, garlic, lemon juice and dill. Process until well blended.
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Put cucumber mixture into a fine mesh strainer and allow excess liquid to drain (about 20 mins).
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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).
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Place in the refrigerator for at least two hours before serving to allow flavors to blend.
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Before serving, drizzle olive oil over the top.
Recipe Notes
COYO is the brand I use and recommend
Enjoy and Christos Anesti to my fellow Greeks!