Vegan Tzatziki
Prep Time
5 minutes
Prep Notes
Everyone loves a great dipping sauce, but with so many people avoiding dairy, creating a non-dairy vegan alternative has been key to helping my clients reduce inflammation. This vegan tzatziki was inspired by a version that my good friend Laura makes and is always a crowd pleaser. My kids love it as an after school snack, and I love the fact that the base of this tzatziki is an almond-based cream cheese that contains lots of healthy fats, fiber, protein, magnesium and vitamin E. The addition of cucumbers is also great because it is a great way to for you or your family to get in more vegetables. Serve with crudites or any other favorite dippers and enjoy!
Cooking Time
5 minutes
Yields
8 servings
Ingredients
1 - 8 ounce container of Kite Hill Almond Cream Cheese
1 persian cucumber, finely chopped
2 Tb. of each of the following: garlic paste, lemon juice, water, chopped chives
Directions
In a serving bowl, combine cream cheese, water, garlic paste, lemon juice, chives and cucumbers.
Mix together, and then cover and chill until ready to serve.
