As the weather warms up and days become longer, I’m beginning to transition from warm, comforting, earthy roasted dinners to lighter more refreshing dishes. And if you followed me last summer you know my go-to dinner was salmon (shocker) with some mix of vegetable and rice and ALWAYS globs of tzatziki. The Turkish got it right with this one.
The vegan version of this really comes down to the base. I tried to find a vegan yogurt most similar to plain Greek yogurt (or Skyr) in both flavor and texture, which is no easy task. Many dairy free yogurts are incredibly watery, tangy or sweet. I ended up using New Earth Superfoods Unsweetened Coconut Yogurt which you can only get it in California. I know I know, I’m sorry! I’ll add a recipe for homemade coconut yogurt soon, but for now you could also try the Coconut Cult although it is way too tangy for my liking. Anyway, the rest of the recipe is pretty intuitive and can be altered depending on preference, so this is just a base on which you can customize.
1 jar of coconut yogurt
1 large cucumber
2 cloves garlic
salt and pepper
Peel cucumber and squeeze excess water out using cheesecloth (or paper towels)
Salt cucumber and let sit 15 minutes
Mix yogurt and cucumber
Add 2 cloves of garlic, finely chopped
Add fresh juice of 1/2 lemon
Add 2-3 sprigs of dill
Blend on pulse just enough to mix and chop up the cucumber into smaller pieces
Add salt and pepper to taste
PRO TIP AND THIS MADE A HUUUUGE DIFFERENCE: let sit in refrigerator as long as possible, ideally overnight!