1 cup any plain vegan yogurt (coconut, almond)
1/4 Cup cucumber shredded and drained (directions below)
Salt to taste
Coarsely grate the cucumber with the skin on. Then set in a mesh strainer over a small bowl and squeeze out the excess water until mostly dry. Set aside.
In a medium bowl add yogurt and Bittersweet Herb Farm Lemon Dill Seasoning. Mix well. Add the drained cucumber to your mixture and give it a good stir. Salt to taste. Let set in the refrigerator covered for at least 1 hour to let the flavors mingle.
Serve over baked vegetables, on falafels, pita chips or your favorite wrap.
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