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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tzatziki Sauce (Vegan) Recipe

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This recipe for Tzatziki Sauce (Vegan) is from Sharing the Apron, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium cucumber peeled, seeds scooped out, and cut into large chunks
1 1/2 tsp salt to drain the cucumber
1 1/2 c. plain Greek-style yogurt
1 small clove of garlic, grated
1 T. lemon juice
1 1/2 tsp chopped fresh dill
Directions:
Directions:
1. Place the cut up cucumber in a colander and sprinkle with salt, and let drain for 30 minutes.
2. Dry very well with paper towels, then finely chop the cucumbers
3. Combine the finely chopped cucumber with the vegan yogurt, garlic, lemon juice, and dill. Keep in fridge for at least 2 hours before serving and kept for up to three days.
Number Of Servings:
Number Of Servings:
2 cups total
Personal Notes:
Personal Notes:
This refreshing sauce is just that - refreshing. Using vegan yogurt opens up the opportunity to make meat-based dishes like souvlaki, kibbe, stuffed grape leaves. You can keep this in the fridge for up to three days, so adjust quantities as needed.

 

 

 

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