Low Sodium Vegan Bulgarian Tarator

Total time45 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

2 cups plain unsweetened dairy free yogurt
Forager Project Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative - 24 Oz Cocojune Pure Coconut Organic Cultured Coconut Yogurt Oui by Yoplait Coconut Dairy Free Yogurt Alternative Jar Kite Hill Greek Style Plain Unsweetened Plant-Based Yogurt GT's Cocoyo Pure Living Coconut Yogurt
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1 cup cold water
2 medium cucumbers (about 12 oz total), peeled, seeded, and finely diced
2 cloves garlic, minced
3 tbsp fresh dill, finely chopped
2 tbsp olive oil
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
⅓ cup walnuts, roughly chopped (optional)

Instructions

1
Peel, halve lengthwise, and seed the cucumbers, then finely dice them. Place in a large bowl and sprinkle with 1/4 tsp of the salt. Toss to combine and set aside for 5 minutes to draw out excess moisture, then blot dry with a paper towel.
2
Add the dairy free yogurt and cold water to the bowl with the cucumbers and whisk together until smooth and evenly combined.

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