As Spring and Summer are nearing us here in good old Buffalo, NY I tend to steer away from the warm chili and soups and into something a bit more cooling.
Here lies, vegan tzatziki, which takes five minutes to whip up and can be served along side cut up crisp veggies or drizzled on top of a falafel pita wrap. It can even be used as a dressing on top of a chef salad too.
This is truly a plant-based alternative as it doesn’t have any type of vegan filler as in vegan mayo or vegan yogurt. It is completely unprocessed. Not to mention that Hemp Seed Hearts
I would’ve paired the picture with a beautifully sliced cucumber but life happens and we ate them all before I could snap a picture so this pretty Spring flower will have to do!
I recommend making this a few hours prior to serving as it tastes better chilled.
We hope you enjoy this refreshing dairy-free dip and the spring weather which we’ve been patiently awaiting!
Vegan Tzatziki
Ingredients
- 1/2 cup hemp seed hearts
- 4 slices cucumber (peeled)
- 1.5 tbs dried dill
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- 4 tbsp unsweetened almond milk
- salt & pepper to taste
Instructions
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Add all ingredients into a small food processor and blend
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Store in an air tight container for at least 3 hours before serving
Our favorite brand to use is Bob’s Red Mill Hemp Seed Hearts
If you decide to make this tzatziki, tag @whiteglovedvegan on Instagram or Facebook so we can see!
