Raw Vegan Tzatziki (Greek Cucumber Yogurt Sauce) made with cucumber juice pulp! Crazy delicious and simple recipe that takes a minute to make. Seriously, just 1 minute to throw this together. 🙂
In this recipe I use leftover cucumber juice pulp, so it’s a great excuse to enjoy some refreshing & mineralizing cucumber juice. Cucumber juice also helps the body to cool itself off, so much so, it’s said to be helpful during a fever. So enjoy your cuke juice this summer and then make this chilled and creamy sauce!
This is so versatile, you can use it on all kinds of dishes. You can use this tzatziki sauce with veggies as dip, as a salad dressing, in lettuce wraps, on greek pizza, with raw falafels or raw burgers, and more. YUM 😋
Make sure to use Greek-style or European-style unsweetened plain dairy-free yogurt as your base in this recipe. It will be thick, creamy & a little sour. In America our yogurt tends to be runnier and sweet. You can easily make yogurt at home, but I’ll save that for another recipe. Today I used Kite Hill artisan traditionally cultured almond milk yogurt.
Raw Vegan Tzatziki
- 1 cup cucumber juice pulp
- 2 cups dairy-free plain unsweetened yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1 finely grated clove of garlic
- 1/2 lemon, juiced
- Save cucumber juice pulp or grate some cucumber and squeeze out the juice.
- Add the cucumber pulp to the yogurt and stir to combine.
- Add your spices & lemon juice, mix well to incorporate.
- Serve with veggies to dip, on salad or lettuce wraps, and more. Enjoy!
If you make this ceviche, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
And don’t forget to subscribe to my YouTube channel for a lot more regular content, recipes, and to see my ‘what I eat in a day’ vlogs: Subscribe to Cultivator Kitchen on YouTube.