Vegan Tzatziki
This fresh and tangy vegan Tzatziki is perfect with falafel, pita sandwiches, or as a dip for warm flatbreads.
Equipment
- Mixing bowl
- Cheesecloth or fine strainer
- Knife
- Measuring cups
- Measuring spoons
Ingredients
- 12 ounces 340 g plain soy or other nondairy yogurt, strained
- 1½ cups 160 g seeded and finely diced cucumber (1 cucumber)
- 1 tablespoon 8 g fresh dill, chopped
- 1 tablespoon 15 g minced garlic
- 1 tablespoon 15 ml lemon juice
- 1 tablespoon 15 ml extra-virgin olive oil
- Salt to taste
- Pepper to taste
Instructions
- Strain the nondairy yogurt to remove excess liquid (see note below for method).
- In a mixing bowl, combine the strained yogurt, diced cucumber, dill, garlic, lemon juice, and olive oil.
- Season with salt and pepper to taste.
- Stir well until all the ingredients are fully combined.
- Refrigerate in an airtight container until ready to serve.
- Serve with falafel, pita bread, or fresh vegetables.
Notes & Wine Advice
Wine Advice:
Pair with a crisp Assyrtiko or a dry Riesling to complement the tangy flavors of the tzatziki.
Pair with a crisp Assyrtiko or a dry Riesling to complement the tangy flavors of the tzatziki.
Nutrition values
Calories: 90 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 6 g | Sugar: 2 g