Are the clear blue waters and sandy beaches of the Mediterranean calling your name? Whether you’re planning your vacation itinerary or simply traveling in your mind’s eye, this vegan tzatziki sauce recipe will bring a bit of the Mediterranean to your own home. Prep a vegetable platter or pack a pita, then add this savory 10-ingredient dip that uses sunflower seeds in place of Greek yogurt. Opa!
1 cup raw sunflower seeds, soaked
1/2 tsp. nutritional yeast
1 tsp. apple cider vinegar
1 cup seedless cucumbers, peeled and grated
3 Tbsp. fresh dill, chopped
1 Tbsp. fresh parsley, chopped
1 clove garlic, quartered
1-1/2 cups water, add more if needed
4 Tbsp. fresh lemon juice
- In a colander, sprinkle grated cucumber with teaspoon of salt. Cover with a plate and add heavy object (like a can of food) to help drain out water for 20 minutes. Squeeze out remaining juice with your hands.
- In blender or food processor, combine sunflower seeds, nutritional yeast, apple cider vinegar, garlic and water. Process until smooth.
- Add drained, grated cucumbers and herbs. Season to taste with salt and pepper. Blend again until combined and smooth. If necessary, add more water to reach desired texture.
- Before serving, refrigerate for a minimum of 2 hours.