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Vegan Tzatziki

by Betsy Carter • from the video Vegan Dips 4 Ways

Ingredients

for 4 servings

  • 12 oz
    coconut yogurt (340 g)
  • 1 lemon, juiced
  • 1 tablespoon
    white wine vinegar
  • 1 teaspoon
    salt
  • ΒΌ teaspoon
    pepper
  • 2 cloves garlic, chopped
  • 2 tablespoons
    olive oil
  • 1 cucumber, grated
  • 1 tablespoon
    fresh dill, chopped

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Preparation

  1. In a blender or food processor, combine coconut yogurt, lemon juice, vinegar, salt, and pepper. When creamy, add chopped garlic and oil. Blend again.
  2. Seed and grate cucumber and wrap in towel.
  3. Squeeze excess water out of cucumber.
  4. Add cucumber to coconut yogurt dip, and stir to blend.
  5. Cover and chill 2-3 hours.
  6. Garnish with dill.
  7. Serve with chips, crackers, or veggies.
  8. Enjoy!
 

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