Green Tzatziki Dressing
vegan ~ gluten-free ~ dairy-free
Serves: 2 1/2 Cups
Total Time: 10-15 minutes (includes prep)
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams
This Green Tzatziki dressing gets its beautiful color from the parsley, mint, and dill, which are all blended together in this recipe. This dressing can easily transition back to a traditional Tzatziki dip too. Wonderfully paired with the Mediterranean Lentil Salad. Enjoy!
Ingredients:
1 (16oz Package) Silken Tofu
1/4 Cup Extra Virgin Olive Oil
3 Tbsp Apple Cider Vinegar
1 Tbsp (8-grams) Fresh Dill
1 Tbsp (8-grams) Fresh Mint
1 handful/bunch Fresh Parsley (about 1 cup/29grams)
1 Tsp Garlic Powder or 1 Tbsp Fresh Minced Garlic
1 Tsp Onion Powder
1 Tsp Salt
1/2 Tsp Ground Pepper
1/2 English Cucumber, grated
Directions:
-Grate the cucumber and set aside.
-In a high-speed blend – combine the tofu, olive oil, vinegar, dill, mint, parsley and seasonings.
-Fold in or shake up in a jar the cucumber and the blended dressing. Store in refrigerator for 2-3 days.
-Enjoy!
Green Tzatziki Dressing
Serves: 2 1/2 Cups
Cook Time: 10-15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 (16oz Package) Silken Tofu
1/4 Cup Extra Virgin Olive Oil
3 Tbsp Apple Cider Vinegar
1 Tbsp (8-grams) Fresh Dill
1 Tbsp (8-grams) Fresh Mint
1 handful/bunch Fresh Parsley (about 1 cup/29grams)
1 Tsp Garlic Powder or 1 Tbsp Fresh Minced Garlic
1 Tsp Onion Powder
1 Tsp Salt
1/2 Tsp Ground Pepper
1/2 English Cucumber, grated
Directions:
-Grate the cucumber and set aside.
-In a high-speed blend – combine the tofu, olive oil, vinegar, dill, mint, parsley and seasonings.
-Fold in or shake up in a jar the cucumber and the blended dressing. Store in refrigerator for 2-3 days.
-Enjoy!
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