Authentic Tzatziki Sauce is full of dairy so for years, I did not indulge in it, although I really wanted to! The dairy in the recipe comes from the yogurt, and yes, dairy-free yogurt does exist, however, I really don’t care for it on its own or as a savory ingredient.
I decided to replace the yogurt with a combination of mayonnaise (mm, mayo!) and dairy-free sour cream, the Simple Truth brand that I love so much. I added a few additional ingredients to beef up the depth of flavor, and the result was a deliciously decadent sauce that everyone I served it to had no idea it was dairy-free.
Not just for Greek dishes, this sauce/dressing is cool and refreshing and the bits of cucumber give it a terrific texture.
Watch the blooper at the end of the video to see what NOT to do in the making of this sauce!
discover. cook. enjoy.
Luscious and Creamy Dairy-Free Tzatziki Sauce
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The Ingredients
- 1/2 large english cucumber, grated
- 3/4 cup mayonnaise
- 3/4 cup Simple Truth plant based sour cream
- 2 cloves garlic, large ones
- 1 tbsp olive oil, extra virgin
- 1 tsp lemon juice, fresh
- 1 tsp white wine vinegar
- 1/2 tsp Worcestershire sauce
- 1 dash fish sauce, Red Boat
- 1 tbsp dill, fresh, minced
- Kosher salt and pepper to taste
The Process
The Cucumber
- Leaving the skin on, use the flat grater to grate the cucumber into a mesh strainer set atop a small bowl. Once the cucumber is grated. and using a paper towel on top, begin to press down on the cucumber in the strainer to release the moisture. Empty the water in the bowl as needed and keep pushing down on the cucumber with a clean paper towel if needed, until you feel you have as much of the moisture removed from the cucumber. Set aside to let drain more while you make the sauce.
The Sauce
- Measure the rest of the ingredients into a small mixing bowl. Mix to combine.
- Add the grated, strained cucumber to the bowl and mix well. Taste and add kosher salt and pepper as needed.
Serving and storage
- Put the Tzatziki Sauce in the fridge for at least an hour to let the flavors meld. More time in the fridge equals more melding and more flavor.
- Drizzle olive oil and fresh dill on top, if desired, for serving. Serve with dolmas, lamb kafta, gluten-free crackers, and any other greek dish. Can also be used as a salad dressing and veggie dip.
- Store the leftovers in the fridge for up to 3 days.
- Enjoy!
