Vegan Tzatziki recipe

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Ingredients

3 cucumbers
¾ teaspoon salt
6 tablespoons extra-virgin olive oil
4 ½ tablespoons red wine vinegar
3 tablespoons minced red onion
6 cloves garlic, minced
¾ teaspoon dried dill weed
¼ teaspoon salt
ground black pepper to taste

Nutrition Info

55.1 calories
carbohydrate: 2.3 g
cholesterol: : -
fat: 5.1 g
fiber: 0.3 g
protein: 0.4 g
saturatedFat: 0.7 g
servingSize: -
sodium: 146.5 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line a bowl with a clean, sturdy towel. Grate cucumbers into the bowl. Gather towel around cucumber and squeeze as much liquid from the cucumbers as possible. Transfer cucumber to a colander and sprinkle 3/4 teaspoon salt over cucumber. Stir to evenly coat cucumber and allow to drain, 10 to 30 minutes.

  2. Mix cucumber, olive oil, vinegar, red onion, garlic, dill, 1/4 teaspoon salt, and ground black pepper together in a bowl.

Recipe Yield

4 cups

Recipe Note

After eliminating dairy, I wondered how I could get all of the flavor of the traditional Greek put-that-on-everything topping and this is what I came up with!

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