Vegan Nut-Free Tzatziki Dip




Yield 1 pint



1. Peel cucumbers and shred with a grater. Put them in a colander and sprinkle with the teaspoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 20 minutes. Drain well and squeeze dry with clean hands.

2. In food processor or high-speed blender, add sunflower seeds, lemon juice, vinegar, garlic, nutritional yeast and water. Blend until completely smooth.

3. Add grated cucumbers, dill, parsley, salt & black pepper to taste. Process until evenly combined. Taste before adding any extra salt.

4. Transfer to an air-tight container and place in the refrigerator for at least two hours before serving so flavors can intensify.


This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.

Courses Appetizer, Side

Recipe by The Plant Philosophy at