Vegan Tzatziki
My refreshing, creamy, vegan tzatziki is so easy to make and perfect for dips, bowls and wraps! A vegan twist on the Greek classic sauce.
Servings: 4
Calories: 107kcal
Equipment
- Grater
- Fine-mesh sieve, nut milk bag, or cheesecloth
- Bowl (for mixing ingredients)
- Small bowl (for cucumber)
- Measuring spoons
- Garlic press or knife (for mincing garlic)
- Spoon or whisk (for mixing)
Ingredients
- ½ a cucumber
- 200 g vegan yoghurt plain, thick, unsweetened, and unflavoured
- Pinch fine sea salt
- 1 clove garlic very finely minced
- 2 tablespoon fresh dill finely chopped
- 1 teaspoon white wine vinegar or sub for any white vinegar
- 2 tablespoon extra virgin olive oil
- 1 teaspoon ground black pepper
Instructions
- Grate the cucumber and place it in a fine-mesh sieve or a nut milk bag or piece of cheesecloth.½ a cucumber
- Sprinkle with a pinch of sea salt and let it sit for about 5 minutes to draw out the excess moisture. After 5 minutes, press down on the cucumber to remove any remaining liquid or squeeze out with your hands.Pinch fine sea salt
- In a bowl, combine the cucumber with the remaining ingredients. Mix everything together until well combined. Taste and adjust seasoning with additional salt and pepper if needed.200 g vegan yoghurt, 1 clove garlic, 2 tablespoon fresh dill, 1 teaspoon white wine vinegar, 2 tablespoon extra virgin olive oil, 1 teaspoon ground black pepper
- Cover the bowl and refrigerate for at least 30 minutes.
- Serve chilled with your favourite dishes, such as Greek Pita Breads, as a dip, or as a sauce for Vegan Gyros.
Nutrition
Calories: 107kcal | Carbohydrates: 3g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 0.2mg