You're in luck!  It's hard to find a decent dairy-free recipe for tzatziki but let me tell you from experience, this one is a clear winner.


  • 1 cup Tofutti sour cream
  • 1 cup cucumber, peeled and grated
  • ½ teaspoon garlic, minced
  • ½ teaspoon fresh dill, chopped
  • ¼ teaspoon mustard (optional)
  • ¼ teaspoon garlic powder
  • 1 lemon, juiced
  • 1 tablespoon fresh mint, chopped
  • 1 teaspoon sugar
  • ½ teaspoon sea salt


  • Combine ingredients and chill before use.

Ready in about 5 minutes
Makes 2 cups

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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