Prep time*: 10 min Cook time: 0 min Rest time: 0 min Total time: 10 min
*does not include making the raw sour cream
This raw tzatziki sauce is made with raw sour cream, shredded cucumber, chopped fresh dill, garlic, lemon, and sea salt.
What you need to make Raw Tzatziki Sauce
Ingredients:
- Raw sour cream
- Cucumber
- Fresh dill
- Garlic powder
- Lemon
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Vegetable peeler
- Vegetable grater (for shredding cucumber)
- Mixing bowl
(for the full recipe, scroll to the bottom)
Substitutions
Pasteurized sour cream will work in place of raw sour cream, however, the recipe will no longer be “raw.”
How to make Raw Tzatziki Sauce
If a visual will help, watch the Instagram Reel for this recipe.
Make the raw sour cream.
Use this recipe here.
Shred the cucumber.
Using your vegetable grater, shred your cucumber (after peeling). I recommend leaving the pit of seeds (so only shredding the meat).
Place the shredded cucumber in a bowl. With a paper towel or regular towel, blot out as much moisture as possible from the shredded cucumber. Note: don’t skip this step! It makes a difference.
Make the tzatziki sauce.
In your mixing bowl, add all of the ingredients (except for the salt) and mix well.
After you’re done mixing, add sea salt (ASHLEYR for 15% off) to taste. The sauce is pretty salty already. Mine needed just a few dashes.
Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I’m so happy we did!
Serve and enjoy.
This sauce is good at room temperature or chilled. If there are leftovers, store them in an airtight container in the fridge for 4-5 days.
Tips to make the best Raw Tzatziki Sauce
- Don’t skip the step of removing moisture from the shredded cucumber. It makes a difference!
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Raw Tzatziki Sauce
Raw Tzatziki Sauce
Ingredients
- 1 cup raw sour cream
- 1 cucumber
- 1/2 tsp garlic powder
- 2 tbsp finely chopped fresh dill
- juice from 1 lemon
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Make the raw sour cream.
- Use this recipe here.
Shred the cucumber.
- Using your vegetable grater, shred your cucumber (after peeling). I recommend leaving the pit of seeds (so only shredding the meat).
- Place the shredded cucumber in a bowl. With a paper towel or regular towel, blot out as much moisture as possible from the shredded cucumber. Note: don't skip this step! It makes a difference.
Make the tzatziki sauce.
- In your mixing bowl, add all of the ingredients (except for the salt) and mix well.
- After you're done mixing, add sea salt (ASHLEYR for 15% off) to taste. The sauce is pretty salty already. Mine needed just a few dashes.
- Note: if you go through tons of salt in your household like we do, check out this salt-purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Serve and enjoy.
- This sauce is good at room temperature or chilled. If there are leftovers, store them in an airtight container in the fridge for 4-5 days.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
