Taking advantage of recipes using non-dairy yogurt is getting easier and easier, as this product becomes more readily available in even conventional markets across the country. Sometimes, though, it can still be difficult to find the non-flavored yogurt in the non-dairy variety, which happened to me when I decided to try the "Creamy Cucumber Dressing". After contemplating the recipe, I decided using vegan sour cream would be an acceptable substitute, and it turned out I was right! (If you want to make your own vegan sour cream, this book also has a recipe for that.) I was especially happy to see this dressing includes no added oil, always a bonus! This simple dressing consists of the yogurt (or sour cream), cucumber, a splash of lemon juice, and some herbs and spices (salt, cayenne, and parsley). I thought it was begging for a clove of garlic, so I threw that in as well.
Keeping it "McDougall Friendly" checklist:
- No changes necessary if you can find oil-free yogurt, or use or make oil free sour cream.