Vegan Tzatziki Sauce
Photography by Liz Murphy for Edible San Diego
Photography by Liz Murphy for Edible San Diego
Ingredients
Serves 2-4
- 2 cups vegan yogurt
- 1 cucumber, finely chopped and pressed
- ⅛ cup fresh dill, finely chopped
- 2 cloves of garlic, minced
- ½ lemon, juiced
- ½ teaspoon salt
Instructions
- Using a cheesecloth, or dish towel, squeeze liquid from the finely chopped cucumber. Add all ingredients to a small bowl and mix together. Taste and adjust seasoning as desired. Make ahead and refrigerate before serving so that the flavors can combine.
Liz Murphy
Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops. Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition or follow her on Instagram at @santoshanutrition for creative tips and storage ideas. More sustainable gifts from the writer of The Sustainable Foodist: Guide to Giving Planet-Friendly Gifts. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.
