You will need:
1 Cup vegan (tofu) plain yogurt
Small bunch fresh dill and basil
2 Fresh garlic cloves
1 Small pickling cucumber, peeled, seeded and chopped
Juice from 1/2 a lemon
Sea salt to taste

Place the dill, basil, garlic and cucumber in a food processor. Pulse until the herbs are fine and the cucumber is chunky. Add the yogurt and the lemon juice. Pulse to mix. Add sea salt to taste, if desired. Serve with raw veggies, on veggie tacos or as a dip for bruschetta.