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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shred cucumber on a box grater, sprinkle with a bit of salt, then place in a mesh colander to drag while you prepare the rest. | 2. Whisk together the vinegar, garlic, and olive oil. | 3. Fold in vegan sour cream, lemon zest and mint. | 4. Press cucumber against the strainer to get out some of the moisture, and then give it a good squeeze with you hands. | 5. Separate shreds, and fold into sour cream. | 6. Cover and let chill for 6 hours or overnight. | 7. Serve as a dip for vegetables and pita chips, or as a topping for falafel! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	1		peeled shredded	15.6	3.7752	0.6759999999999999	0.1144
vegan cream	12	ounces	sour non-hydrogenated	302.6	0.0	67.32	1.7
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
lemon zest	1	teaspoon	grated	302.6	0.0	67.32	1.7
mint	2 -3	tablespoons	chopped	0.0	0.0	0.0	0.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.