Cooling Vegan Tzatziki

sweet potato wedges

A cooling vegan tzatziki dip that accompanies so many side dishes. I use coconut yoghurt so this recipe is perfect for those who suffer with dairy allergies or are vegan but still looking for that tzatziki taste. I created it to accompany my Smokey Sweet Potato Wedges recipe.

Give it a try and let me know what you think!

Portions: 2

Prep: 2 mins

GF,DF,VG,V,RSF

Ingredients:

  • 4 heaped tablespoons of natural unsweetened coconut yoghurt such as Coyo
  • 1 inch piece of cucumber, finely grated including the juice from it
  • 8-10 fresh mint leaves finely chopped
  • Juice of 1/2 a lime
  • pinch of salt

Method:

  1. Meanwhile make the tzatziki by placing all the ingredients into a small mixing bowl and combine until smooth
  2. Simply serve with fresh lime, coriander and mint

TIP: Using thicker coconut yoghurts works better for this recipe.

Try my “Smokey Sweet Potato Wedges” with this Tzatziki

Creating this dish? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW

Smokey Sweet Potato Wedges

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