Creamy, tangy, and oh so delicious! This twist on a classic Greek sauce is perfect on wraps, sandwiches, salads, or even paired with some veggies. Introducing our newest obsession: Avocado Tzatziki!
A few years back, I was lucky enough to travel to the small Greek island of Santorini. I instantly fell in love with the people, the culture, and ultimately the food. From upscale restaurants overlooking the Mediterranean, to small shops selling French fries ,it was hard to get a bad meal. And, being true to myself, I found one type of food I loved and stuck with it for many of my meals in Greece. Tzatziki sauce.
The base of classic tzatziki is created with a dairy yogurt (usually goat or sheep) which is obviously not acceptable for vegans! So, to keep the creaminess, but nix the dairy, we used avocado! This non-traditional ingredient has taken this dish to new heights! At least that’s what we believe.
Avocado not only elevates the taste of this amazing dip, but it also adds some more nutrients! These green fruits are rich in vitamin K, folate, fiber, and potassium. So, even though I was left feeling guilty from eating so much tzatziki in Greece, I can now eat it somewhat freely and without guilt! Hooray!
We hope you’ll love our avocado tzatziki sauce as much as we do. We’ve been eating it as a dip and spreading it on everything. We’ll show you one of our favorite ways to eat it next week. Stay tuned!
Make our tzatziki sauce with avocado and let us know what you think. Don’t forget to take a picture and tag us @veganosity on Instagram so we can see your gorgeous culinary creation!
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Fresh, tangy and vibrant tzatziki sauce made with avocado instead of dairy. The perfect dairy-free alternative to your favorite Greek sauce.
- 2 avocados pits and skin removed
- 1/2 cucumber peeled
- 2 garlic cloves
- 1/2 lemon juiced
- sea salt and black pepper to taste
- 1/4 cup dill minced
Grate the cucumber and squeeze the water out with a dry cloth.
In a food processor or blender, puree the avocado, garlic, lemon juice, and salt and pepper until smooth and creamy.
Scrape the avocado mixture into a medium bowl and stir in the cucumber and dill until well combined.
The Nutrition Facts are an estimate only.
Store the tzatziki in a covered container in the refrigerator for up to 2 days.