1 cup any plain vegan yogurt (coconut, almond)
1/4 cup cucumber shredded and drained (directions below)
1 Tbsp. lemon juice
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.
Add yogurt and Bittersweet Herb Farm Lemon Dill Seasoning in a medium bowl. Mix well. Add the drained cucumber to your mixture and give it a good stir. Add the lemon juice and 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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