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