Doni wanted to make a VEGAN Tzatziki, and his sister married a fabulous Greek this year, which has convinced us to try to make one (just kidding), but we have vegan gyro meat that needs some dressing to go with! I never had an original Tzatziki except for feta cheese because before I turned a vegan, I wasn’t a massive fan of dairy-based yogurts. Though it didn’t hurt me from trying a VEGANIZED Tzatziki as long as my palate said yes to tangy cucumber dip flavoured with garlic!
I strongly prefer a SOY-FREE dressing or condiment, but there was only one non-sweetened, soy plain yogurt we were very familiar with and have found so far locally: WholeSoy & Co’s Unsweetened Plain Yogurt.
This recipe contains a massive tin of WholeSoy & Co’s Unsweetened Plain Yogurt.
this is a fairly accurate recipe, please credit Vegan Miam if using it.
24 oz. unsweetened vegan yogurt or WholeSoy & Co’s Unsweetened Plain Yogurt.
2 Persian cucumbers, peeled, shredded with a box grater and drained
Pinch of sea salt
3 cloves of garlic, minced or finely chopped
juice of half a lemon
less than 1 tablespoon any Greek olive oil (the fancy part)
Fresh dill, chopped depending on taste
1. Drain the plain soy yogurt overnight in a coffee filter inside a colander over a bowl. The longer you leave it to drain, the less runnier.
2. Peel Persian cucumbers, shred them with a box grater, and drain all liquid by putting them in a towel or in a wire colander. Sprinkle some sea salt.
3. Finely chop garlic cloves.
4. Gather all ingredients in a large bowl: drained yogurt, shredded Persian cucumbers, minced garlic, juice of half of lemon, olive oil and fresh dill. Don’t add too much olive oil, it will make the tzatziki runny.
5. You can add more chopped fresh dill as much as you like for the desired flavour and colour.
6. Add pinch of salt to taste.
7. Let the bowl sit in the fridge for a few hours before serving.
The vegan Tzatziki can last in the fridge, covered for about 3-4 days fresh. You can use it as a condiment for any vegan meat dishes and salads.