Similar to Greek tzatziki dip, great for dipping veggies.
Makes about 1 ½ cups.
1 cup plain dairy free yogurt
½ cucumber peeled, seeded, diced
½ tsp. sea salt
¼ cup tofu sour cream
2 TBSP. fresh lemon juice
1 tsp. fresh dill, minced
3 cloves garlic, crushed
Fresh ground pepper, to taste
Line a strainer with cheesecloth and place over a small bowl. Add yogurt, cover and place in refrigerator for several hours.
When ready to assemble, place the drained yogurt in a medium bowl. Add the tofu sour cream, lemon juice, dill, and garlic. Mix well. Transfer the cucumber to a strainer and gently squeeze out any excess liquid. Add to yogurt mixture and mix well. Season with black pepper. Cover and refrigerate for at least 2 hours to allow flavor to meld.
Serve with pita wedges, crackers, bread, or raw vegetables.