Vegan Tzatziki Dip

By mjensen

Dip

Ingredients

• 2 cups shredded English cucumber
• 1 can full fat coconut milk (14 oz/398 ml)
• 2 tbsp. fresh dill, chopped (or 2 tsp. dried)
• 1 tbsp. fresh mint, chopped (or 1 tsp. dried)
• 2 tbsp. fresh lemon juice
• 4 cloves garlic, minced
• salt, to taste (omit for healthier version)

Details

Servings 3
Preparation time 30mins
Cooking time 30mins
Adapted from vintagekitchennotes.com

Preparation

Step 1

1. Shred cucumbers, squeeze out juice, pat dry with paper towels and leave to dry for 2 hours.

2. Add cucumbers and remaining ingredients in a bowl and mix well. Refrigerate at least 2 hours before serving so coconut milk can set and thicken.