Updated: Jun 25, 2020
It doesn't get much easier than this! And it's soo delicious!
5 oz container Kite Hill Plain Unsweetened Almond Milk Yogurt
2 mini organic cucumbers--finely grated (I use the smallest grater)
2 organic garlic cloves--crushed
pinch white pepper
pinch of Himalayan sea salt
If you have time, I highly recommend you "thicken" the yogurt beforehand. I used to make my lebneh (Lebanese version of Greek yogurt) by straining yogurt in a cheesecloth. Double-layer cheesecloth and place in a bowl. Pour the yogurt into the cheesecloth, tie into a ball and hang it from the kitchen faucet over sink for 4-6 hours to drain the water out. Instant Lebneh/Greek Yogurt!
Put vegan yogurt in a bowl, add the grated cucumbers (I do NOT recommend squeezing out the water because those of us who juice covet our living plant liquids), crushed garlic, salt and pepper. Give it a good stir--you'll have the best vegan tzatziki sauce ever made!
Option: add fresh dill