Tzatziki is a tasty Greek-inspired staple that can be used for a variety of things. It’s creamy, cucumber taste is great on toast, roasted vegetables, as a dipping sauce, or sandwich sauce. Typically it’s made with Greek yogurt and it’s a simple thing to make on your own. We used to eat it often, but since going totally dairy-free as well, we’ve been without it for a bit. That’s until I came up with this modification that not only keeps it gluten-free, but makes it safe for those on a dairy/casein-free diet like us. It is just as simple to make, just as tasty, and who can complain about that?
- 1 package soft tofu
- 1 cucumber, peeled + grated, juice squeezed out
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon dill (optional)
- salt and pepper to taste
- In a blender, combine all ingredients (making sure the grated cucumber is well squeezed, removing a lot of liquid).
- Process until tofu is creamy and all ingredients are well blended.
- Transfer to a separate dish and chill in the refrigerator for at least an hour (the cooler the tastier)
Want more dairy-free recipes?
- Gluten-Free, Dairy-Free Cheesecake Recipe
- Low-Carb Mashed Cauliflower with Bacon + Parsley
- Apple Cinnamon Breakfast Quinoa