The tzatziki sauce is typically made with yogurt and features flavors like mint and cucumber. But in this recipe, you will not find any dairy. Instead, I use my recipe for vegan mayonnaise, which only has four ingredients, as the base and then I add energizing lemon, refreshing mint, and crunchy cucumber. Any Greek dish would benefit immensely from the addition of dairy-free tzatziki sauce. HOW TO MAKE THIS RECIPE The preparation of homemade mayonnaise is the initial step in the process of making dairy-free tzatziki sauce. If you do not feel like making it from scratch, it is not difficult to find your preferred mayonnaise in the condiment section of your local supermarket. Put the mayonnaise in the bottom of a low-sided mixing bowl. The next step is to peel an English cucumber and then scoop out its seeds. It is important to remove the seeds to ensure a thick sauce. After chopping it up into very small pieces, place the cucumber in the bowl with the mayonnaise. 
After that, chop the fresh mint and dill to a very fine consistency and add them to the bowl with the cucumber. In the end, season to taste and combine everything thoroughly. Put the sauce in a container that won't let air in, and then put it in the refrigerator for an hour so that the flavors can meld together. Use over your favorite meat or vegetables. Enjoy When I gave up dairy, it was a pretty big blow to my self-esteem when I found out I couldn't eat yogurt anymore. The majority of my breakfasts during the week consist of Greek yogurt, granola, and various types of fresh fruit. After eliminating dairy from my diet for almost a month and a half, I finally stopped having cravings for it. Although there are times when I think to myself, "this would be so much better with genuine cheese," or "this yogurt isn't as creamy as cows milk yogurt," I no longer have these crazy moments where I need dairy and my life won't go on without satisfying my cheese yearning. Believe me when I say that life will go on and the cravings will eventually go away. 
I won't tell you it's simple if you are just starting on a diet that excludes dairy products or if it's something you've thought about but haven't committed to doing just yet. I will be honest and tell you that it will take some time to feel less compelled to snack, but I can assure you that it will happen. If you choose to eliminate dairy from your diet, you will quite soon become proficient in the art of preparing meals without using dairy ingredients. Homemade mayonnaise sauce and coconut milk are what I use in place of traditional thick sauces like my tzatziki sauce. Changing up the components of a recipe will require some adjustment time on your part, but in time, it will become second nature. Once you have decided to stop eating cow, goat, and sheep, having a decent stockpile of dishes that you can turn to will make the transition less difficult. Alongside my Mediterranean lamb meatballs or rosemary lamb gyro meat, this tzatziki sauce that does not include dairy is one of my favorite sauces. 
This sauce is also used as a dip in our household, and it goes particularly well with sliced bell peppers, cherry tomatoes, and carrots. In most cases, I need to make twice as much of the sauce because both my husband and my daughter like to pour it liberally over their meals. I have high hopes that it will become a regular feature on your table as well. USING DRIED DILL: For the best results, make sure to use fresh dill in this recipe. Dill that has been dried out can be used effectively, but fresh dill has a flavor that is more lemony, bright, and aromatic. GREEK YOGURT: If you do not like mayonnaise, you can use plain yogurt that has not been sweetened. I recommend Cocojune plain yogurt. HOW TO STORE: Any leftover dairy-free tzatziki sauce can be kept in the refrigerator for up to three days if it is sealed tightly in an airtight container. 
Ingredients
- One cup of homemade mayonnaise (or vegan mayo for a vegan option)
- ¼ cup fresh cucumber
- 3 tbsp lemon juice
- 2 tablespoonfuls of fresh mint
- 1 garlic clove, finely chopped
- 14 teaspoons of dill, either dried or fresh (I prefer fresh dill)
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- The cucumber should be peeled, and the seeds should be removed. The pulp in the middle of the cucumber has a high concentration of water, which will dilute the sauce.
- After removing the cucumber's peel and seeds, they should be chopped very finely and placed in a bowl.
- If you are using fresh dill, chop it along with the mint leaves, and add it to the dish with the cucumber.
- Put the remaining components into the bowl, and give it a thorough stir. Try it out, and then add extra salt if you think it needs it.
- Before serving, cover the dish and set it in the refrigerator for one hour. This will allow the flavors to meld together. You can serve this recipe with chicken, fresh vegetables, or your other food of choice.
What other ingredients can I use in place of the cucumber in the tzatziki sauce? What Can I Use Instead of Cucumber in This Tzatziki Recipe? Put the garlic cloves, olive oil, lemon juice, salt, and pepper into a blender. Add the Greek yogurt to the blender. Blend at the lowest speed possible until all of the elements are thoroughly combined. Put the yogurt sauce in a bowl, then add the chopped kale and the fresh dill, and toss to combine. Does tzatziki have lactose? Tzatziki is created from yogurt. However, many people with lactose intolerance can stomach yogurt better than milk since the majority of yogurts include live cultures that help break down lactose. This allows yogurt to be digested better than milk. Greek yogurt and full-fat yogurt both include less whey (a byproduct of milk) than other types of yogurt.