LCD isn’t just about your TV or some “Soundsystem,” friends. It’s the what makes this yogurt sauce….BANGIN’! Lemon, dill and cucumber really make for a lovely cooling combination in a dipping sauce!
We had a few requests come from Instagram about this “white sauce” we’ve been putting on our plates lately. A couple of folks asked us about the yogurt we use and how is this all possible. Vegan yogurt is available in many stores. It’s not really some holy grail, but it can lend itself to some culinary magic, like our LCD Lemon Cucumber Dill Yogurt Sauce.
It’s tzaziki meets raita with a slight reminiscence of ranch. There’s a little heat, thanks to crushed red pepper. It’s got a whole lotta cool cucumber action.
For the yogurt, we prefer to use a cashew base. If that’s not your thing, go with your favorite non-dairy brand. The key factor is for it to be unsweetened plain variety. One time, we mistakenly used a sweet plain…oh my…NOPE. Yeah, stick with unsweetened plain…please!
We love pouring our LCD Lemon Cucumber Dill Yogurt Saucer over soy curls, scooping corn chips and raw veggies, and using it as a lighter dressing.
Here’s the recipe. Give it a go, and let us know what you think in the comments!
- 1-1/2 c. non-dairy yogurt, unsweetened plain*
- 1/2 c. cucumber, peeled & chopped
- 2 Tbsp lemon juice
- 1 tsp. dried dill weed
- 1 tsp. onion powder
- 1 tsp. ground black pepper
- 1/2 tsp. crushed red pepper
- 1/4 tsp. lemon zest
- Pinch of sea salt, to taste (optional)
- In a medium bowl, mix all ingredients.
- Serve and enjoy
- Makes approximately 2 cups
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- *For this recipe, we use cashew yogurt, but you can use any non-dairy yogurt, as long as its unsweetened plain
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- For Weight Watchers, it's 0 pts for 1 Tbsp (1 pt for 2 Tbsp)