Vegan Tzatziki Sauce
The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Serve it with the Baked Eggplant Fries. It’s also good as a dip for warm pita bread or crunch pita chips, or as a spread for sandwiches.
peeled, seeded, and quartered
vegan sour cream
freshly squeezed lemon juice
chopped fresh dill
mint, or parsley
Salt and freshly ground black pepper
In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasoning if needed. Cover and refrigerate until needed.
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.