Vegan Tzatziki
This restaurant-worthy Vegan Tzatziki is a yogurt, cucumber, and garlic sauce that’s easy and quick to prepare and tastes irresistibly rich. It goes well with everything, from Greek salad and falafel to salads and sandwiches!
Foto: Rainbow Plant Life
Ingredients
- 10 ounces (280g) plain-flavored thick and tart vegan yogurt ((Note 1))
- 8 ounces (227g) English or Persian cucumber, (unpeeled (Note 2))
- 3 tablespoons minced fresh dill (7g) ((Note 3))
- 2 fat garlic cloves, (grated or crushed in a press)
- 2 teaspoons good-quality red wine vinegar (or white wine vinegar), (more as needed (Note 4))
- 1/2 teaspoon sea salt, (plus more to taste)
- Freshly cracked black pepper to taste
- 1 to 1 1/2 tablespoons good-quality extra virgin olive oil
- Homemade Pita “Chips," store-bought pita chips, or crudites ((Note 5))
Steps
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Use the wide holes on a box grater to grate the cucumber.
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Add the grated cucumber to a thin dish towel, nut milk bag, or cheesecloth. Squeeze or wrap it tightly, and wring out as much water as you can.
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Add the yogurt to a medium bowl. Add in the grated cucumber, dill, garlic, 2 tsp vinegar or lemon juice, salt, pepper to taste, and 1 tablespoon olive oil. Mix well. Taste for seasonings, adding more salt, vinegar, or olive oil as needed.
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If possible, rest in the fridge for 15 to 30 minutes (or for several hours) to allow the flavors to marry.
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If desired, drizzle with olive oil before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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