When I gave up dairy I thought that my days of enjoying creamy things were over. And they were, for a time. If you’re living a dairy-free existence like me, you know – most dairy-free alternatives leave a lot to be desired. They’re often nothing like the thing they’re supposed to be mimicking, and loaded with less-than-desirable ingredients (think Daiya cheese). But my friends, I have great news from my kitchen – it is possible to make a dairy-free sauce that actually tastes delicious, and it’s called Tzatziki.
I absolutely love Tzatziki, so when I discovered this recipe I was over the moon. Though the consistency is slightly different than the dairy-full version of the sauce, it still tastes fantastic and is the perfect condiment to grilled chicken, beef kabobs or falafels.
Enjoy! I’m confident that you will. 🙂
Source: Clean Eats cookbook
1 cup raw sunflower seeds, soaked for 2 hours in 4 cups of water, strained and rinsed
2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 to 3 teaspoons of sea salt
1/4 cup roughly chopped fresh parsley
1/4 cup roughly chopped fresh cilantro
1 cup minced cucumber **I recommend sprinkling the cucumbers with sea salt and letting them sit for 30 minutes, then drain and rinse. This additional step helps release some of the water from the cucumbers so it will make your dip less watery
- In a blender, puree the sunflower seeds, olive oil, lemon juice and sea salt until the mixture is creamy, about 30 seconds.
- If your sauce is too thick, add some water to thin it out. However be careful not to add too much. Your sauce should be nice and thick.
- Transfer the sunflower seed puree to a bowl and fold in the parsley, cilantro and cucumber.
- Viola! Your dairy-free Tzatziki is ready to enjoy.
Note: This sauce will last up to a week in your fridge. Try it as a dip for veggies, roasted yams or with any grilled meat.