[Twisted] Tzatziki Sauce


Tzatziki is a sauce traditionally served with grilled meats or as a dip. Tzatziki is made of yogurt, cucumbers, garlic, olive oil and herbs. I love tzatziki! It’s cool, it’s fresh and tastes so good on everything it marries with. This no-cook, pass-the-bowl-and-spoon recipe is perfect for, and just in time for, summer! My recipe does not include yogurt, not even vegan yogurt because I do not enjoy the taste of it. Something about the smell and sour taste don’t sit well with me (I’m sure many disagree with me!).

My version of tzatziki is oil-free and I use vegan sour cream.  I love sour cream but I am transitioning to a fully plant-based diet. I was really surprised to find that Tofutti sour cream tastes so good! Give it try. I feel like using sour cream gives this recipe a lighter, more airy flavor to it. If you love yogurt, go for it, replace the sour cream with, perhaps, unsweetened coconut yogurt. It’s your kitchen, I’m just the assistant! 



  • 6 oz [Tofutti] sour cream
  • ½ medium English cucumber, diced
  • 1 clove garlic, peeled & minced
  • 1 scallion, diced small
  • 1 tbsp fresh dill
  • 1 tbsp lemon juice
  • ¼ tsp sea salt & pepper


  1. Add all ingredients to a bowl and serve immediate.
  2. Refrigerate in a tightly sealed container (like a glass mason jar) when not in use.

Note: Lasts about 1 week.

How to use tzatziki:                      

  • Add on a sandwich or [veggie] burger, as a spread
  • Dip tortilla chips or pita bread
  • Dip raw veggies


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