I had an abundance of red radishes recently and, after roasting a few and pickling a bunch, I needed a creative way to use up the rest of them.
Cool, creamy, tangy tzatziki is one of my favorite dips, and I’ve got a wicked dairy-free version in my first cookbook that has fooled many non-vegans into thinking they were eating the “real deal”. I decided to mix it up by swapping the cucumber for radishes, which add a nice peppery bite (and gorgeous pink hue) to this delicious condiment.
Radish Tzatziki pairs perfectly with my soy curl shawarma recipe from The Budget-Friendly Vegan Cookbook, and also works well as a veggie burger topping, a veggie platter dip and so much more. And since radishes are always in season, you can enjoy this condiment all year long.
Vegan Radish Tzatziki
6 red radishes, scrubbed clean and grated on a box grater
2/3 cup vegan sour cream (or unsweetened vegan Greek-style yogurt)
1/3 cup vegan mayonnaise
1 tablespoon fresh chopped dill
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 teaspoon salt
1 garlic clove, minced
½ teaspoon onion powder
Squeeze grated radishes to remove as much water as possible and place in a medium-size bowl. Add all remaining ingredients and mix well to combine. Refrigerate for 30 minutes to let the flavors meld. Serve or store in an airtight container in the fridge for up to a week.