Vegan Tzatziki

12th August 2012

vegan Tzatziki

We made some vegan Tzatziki, a creamy Greek sauce made with strained yogurt, fresh cucumber and herbs. The sauce was perfect with Viana vegan gyro meat. I used unsweetened soy plain yogurt (WholeSoy & Co’s Unsweetened Plain Yogurt) for the Tzatziki recipe.

vegan Tzatziki

Vegan Tzatziki

Yield: makes 1½ cups

Ingredients

12 ounces unsweetened yogurt (vegan)
1 small Persian cucumber, peeled
Pinch of sea salt
1-2 cloves of garlic, finely minced
1 tablespoon freshly squeezed lemon juice
¼ - ½ tablespoon extra-virgin olive oil (preferably Greek)
1 tablespoon fresh dill fronds, chopped depending on taste

Method

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. 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.

Gather all ingredients in a large bowl: drained yogurt, shredded cucumbers, garlic, lemon juice, olive oil and dill. Don't add too much olive oil otherwise it will be runny.

Add more chopped fresh dill as much as you like for the desired flavor and color. Add pinch of salt to taste. Let the bowl sit in the fridge for a few hours before serving.

Notes

The sauce can last in the fridge, covered for about 3-4 days fresh. Serve it with vegan meat alternative dishes and on salads.

vegan Tzatziki

vegan Tzatziki

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