Creamy vegan tzatziki is a delightful and healthful recipe that everyone will appreciate for its simplicity and freshness. The synergy of fresh cucumber, dill, velvety yogurt, extra virgin olive oil, garlic, and vinegar results in a perfect sauce.
- 1 cucumber
- 350 g coconut yogurt
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 clove of garlic, crushed
- 3 tablespoons fresh dill
- Salt and black pepper, to taste
- To start, peel the cucumber and grate it using the coarse side of a grater. Put it in a bowl, season with salt, and allow it to sit for 10 minutes, enabling the cucumber to release its moisture.
- In a separate bowl, combine vegan yogurt, white wine vinegar, olive oil, and the crushed garlic clove. Season with salt and pepper.
- Carefully remove all the water from the grated cucumber and transfer it to the yogurt bowl. Add chopped dill as well.
- Combine all the ingredients thoroughly and test for seasoning, adjusting with additional salt or vinegar if necessary. Accompany the vegan tzatziki with freshly baked pita bread, for instance.
Allowing the cucumber to release its liquid is crucial. This process will result in an exceptionally creamy sauce.
Alternatively, fresh mint can be used in place of dill, providing a wonderful and aromatic flavor.
I suggest using high-quality extra virgin olive oil.
- Prep Time: 15 min
- Category: Sauce
- Cuisine: Greek
- Serving Size: 8 servings , Amount per serving:
- Calories: 84
- Sugar: 4.4g
- Sodium: 21mg
- Fat: 4.9g
- Saturated Fat: 1.5g
- Carbohydrates: 6.9g
- Fiber: 0.4g
- Protein: 4g
- Cholesterol: 4mg
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