Vegan Tzatziki
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
8 to 10
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Calories
69 kcal
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Course
Condiments
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Cuisine
Greek
Vegan Tzatziki
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 10 ounces (280g) plain-flavored thick and tart vegan yogurt (Note 1)
- 8 ounces (227g) English or Persian cucumber, unpeeled (Note 2)
- 3 tablespoons minced fresh dill (7g) (Note 3)
- 2 fat garlic cloves, grated or crushed in a press
- 2 teaspoons good-quality red wine vinegar (or white wine vinegar), more as needed (Note 4)
- 1/2 teaspoon Sea salt, plus more to taste
- Freshly cracked black pepper to taste
- 1 to 1 1/2 tablespoons good-quality extra virgin olive oil
For serving (optional)
- Homemade Pita “Chips," store-bought pita chips, or crudites (Note 5)
Instructions
- Use the wide holes on a box grater to grate the cucumber.
- Add the grated cucumber to a thin dish towel, nut milk bag, 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, 2 tsp vinegar or lemon juice, salt, pepper to taste, and 1 tablespoon olive oil. Mix well. Taste for seasonings, adding more salt, vinegar, or olive oil as needed.
- If possible, rest in the fridge for 15 to 30 minutes (or for several hours) to allow the flavors to marry.
- If desired, drizzle with olive oil before serving.
Notes
- Note 1: A thick yogurt is essential because it will be watery otherwise. Also, a naturally tangy/tart yogurt helps, as naturally sweet varieties taste a bit strange in savory dip like this. My preferred yogurt brands for this recipe are Culina (favorite), CocoJune (favorite), GT’s CocoYo, Anita’s coconut yogurt, or Kite Hill Greek-style almond milk yogurt.
- Note 2: I prefer English cucumbers or Persian cucumbers, as they’re sweeter and seedless, but you can use a regular cucumber if needed (the skin is a little tough, so you may want to peel it).
- Note 3: You can sub dill with fresh mint. Start with half the amount, add more as needed.
- Note 4: You can sub with freshly squeezed lemon juice if you don’t have a good-quality vinegar
- Note 5: Homemade pita “chips”
- Preheat the oven to 400F. Arrange an oven rack in the second shelf of your oven, the second shelf from the broiler. Take a few whole pita rounds and brush the top sides only with olive oil. Now slice each pita into 8 triangles each. Transfer pita wedges to a sheet pan, lined with parchment paper for easy clean. Bake at 400F for 6 minutes, then turn your oven broiler on (use a medium setting if you have it).Broil on the second shelf for 1 ½ to 2 minutes, keeping a close eye to prevent burning, until nicely browned on the edges.
Nutrition Information
Show Details
Calories
69kcal
(3%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
131mg
(5%)
Potassium
46mg
(1%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
41IU
(1%)
Vitamin C
6mg
(7%)
Calcium
53mg
(5%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 131mg | 5% |
| Potassium | 46mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 53mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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