1 (28 oz) bag frozen tater tots (gluten-free if needed)
½ cup unsweetened coconut milk yogurt
2 Tbsp vegan mayo
2 Tbsp dill pickle brine
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh dill
1 clove garlic, finely grated
½ tsp Dijon mustard
1–2 tsp nutritional yeast
½ tsp kosher salt
¼ tsp black pepper
½ tsp onion powder
¼ tsp red pepper flakes (optional)
Mix-Ins
½ Persian cucumber, finely diced
2 large dill pickles, finely diced
2 scallions, thinly sliced
Directions
Preheat the oven to 425°F. Spread the tater tots on a parchment-lined baking sheet and bake for 15 minutes.
Use the bottom of a glass to gently smash each tot into a disc (spread across two sheets if needed). Return to the oven and bake another 20–25 minutes, until deeply golden and crispy. Let cool slightly.
Make the dressing: in a large bowl, whisk together the coconut yogurt, mayo, pickle brine, lemon juice, dill, garlic, Dijon, nutritional yeast, salt, pepper, onion powder, and red pepper flakes.
Add the crispy smashed tots to the dressing and toss gently to coat. Add the cucumber, pickles, and scallions and toss again until evenly combined.
Top with additional dill and scallions. Serve immediately, or chill 10–15 minutes to let the flavors meld.
