Vegan Tzatziki
With just a few simple ingredients, you make the most delicious Greek vegan tzatziki. Creamy and rich yet bright and herbaceous, it’s a versatile and coming dip perfect for zucchini fritters or falafel, works great in mezze platters, and even as a salad dressing or sandwich spread.
Servings: 6
Ingredients
- 5 ounces (140g) unsweetened vegan yogurt, ideally a thick coconut yogurt or a Greek-style yogurt*
- 4 ounces (112g) cucumber, unpeeled**
- 1 ½ tablespoons minced fresh dill (or fresh mint)
- 1 fat garlic clove, grated or crushed in a press
- 1 to 1 ½ teaspoons red wine vinegar or freshly squeezed lemon juice
- ¼ teaspoon sea salt, plus more to taste
- Freshly cracked black pepper to taste
- 2 to 3 teaspoons extra virgin olive oil, plus more as desired
Instructions
- Use the wide holes on a box grater to grate the cucumber. Add the grated cucumber to a thin dish towel or cheesecloth. Squeeze or wrap it tightly, and wring out as much water as you can.
- Add the yogurt to a medium bowl. Add in the grated cucumber, dill, garlic, vinegar or lemon juice, salt, pepper to taste, and olive oil. Taste for seasonings. If possible, rest in the fridge for 15 to 30 minutes to allow the flavors to marry.
Notes
*My preferred yogurt brands for this recipe are Culina, CocoJune, GT's CocoYo, or Kite Hill Greek-style almond milk yogurt.
*I prefer English cucumbers, as they're sweeter and seedless, but you can also use a regular cucumber (the skin is a little tough, so you may want to peel it).
Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 0.1mg