This recipe requires no cooking, so you don’t have to worry about lifting a finger or a pan! And, its simple six-ingredient combination creates an exciting and versatile way to add flavor to any dish.
Unlike traditional tzatziki sauces, this recipe is completely dairy-free. Instead, I added coconut, which is full of healthy, medium-chain fatty acids! Try it on ground lamb for a take on a Greek gyro, or as a salad dressing to jazz up your greens!
Tzatziki Sauce
Course:
Protocol:
Servings
4
Ingredients
- 13.5 oz 399.25 ml full fat coconut milk or coconut cream (depending on preferred thickness)
- 1/2 cucumber diced
- 1 tbsp NaN ml lemon juice
- 2 tbsp NaN ml apple cider vinegar
- 2 tbsp NaN ml dill dried or fresh
- 2 cloves garlic minced
Instructions
- Place all ingredients in food processor or blender and pulse until combined. Do not over pulse so cucumbers are still slightly intact.
