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Vegan Tzatziki Recipe

Recipe by: Kameron

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In25 m
  • 1Line 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.
  • 2Mix cucumber, olive oil, vinegar, red onion, garlic, dill, 1/4 teaspoon salt, and ground black pepper together in a bowl.
Footnotes
  • Cook's Note:
  • Shallots can be used in place of the red onion, if desired.
Ingredients
  • 16 servings
  • 55 cals
  • 3 cucumbers
  • 3/4 teaspoon salt
  • 6 tablespoons extra-virgin olive oil
  • 4 1/2 tablespoons red wine vinegar
  • 3 tablespoons minced red onion
  • 6 cloves garlic, minced
  • 3/4 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    55
    3%
  • Fat:
    5.1
    8%
  • Carbs:
    2.3
    < 1%
  • Protein:
    0.4
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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