Vegan Tzatziki

Ingredients:   ¾ cup English cucumber, peeled, and grated  ½ cup unsweetened plain coconut yogurt  ½ cup vegan sour cream - I used Tofutti

Ingredients:   ¾ cup English cucumber, peeled, and grated  ½ cup unsweetened plain coconut yogurt  ½ cup vegan sour cream - I used Tofutti

Ingredients continued:   2 tablespoons chopped fresh dill 2 teaspoons extra virgin olive oil 1 clove garlic minced 1 tablespoon lemon juice Salt and pepper

Ingredients continued:   2 tablespoons chopped fresh dill 2 teaspoons extra virgin olive oil 1 clove garlic minced 1 tablespoon lemon juice Salt and pepper

Place the peeled and grated cucumber into a cheesecloth or clean towel and strain out the excess liquid. After the cucumber is strained, it will measure ½ cup.

Place the peeled and grated cucumber into a cheesecloth or clean towel and strain out the excess liquid. After the cucumber is strained, it will measure ½ cup.

Add the rest of the ingredients and put in the fridge for 1 - 2 hours so that the flavors combine.

Add the rest of the ingredients and put in the fridge for 1 - 2 hours so that the flavors combine.

Click to get  the recipe @ createmindfully.com