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 radishes, scrubbed clean and roots removed
- 2/3 cup vegan sour cream (or unsweetened vegan Greek-style yogurt)
- 1/3 cup vegan mayonnaise
- 1 tbsp fresh chopped dill
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 1 tsp kosher salt
- 1 garlic clove, minced
- 1/2 tsp onion powder
- Grate radishes using the large grater side of a box grater, Squeeze to remove as much water as possible, then place in a medium-size bowl
- Add all remaining ingredients and mix well to combine. Refrigerate for 30 minutes before serving