Vegan Tzatziki
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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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
Description
Vegan Tzatziki uses a thick, plain-flavored vegan yogurt as the base, ensuring a rich and tangy foundation. The grated cucumber is squeezed dry to prevent excess moisture, maintaining a creamy texture throughout. Fresh minced dill and crushed garlic add brightness and savory depth, balanced by red wine vinegar's acidity. The olive oil enriches the dip, rounding out flavors without overpowering them. Chilling the mixture before serving helps the ingredients meld distinctively.
The flavor is fresh and tangy, with herbal sweetness from dill and a subtle garlic bite. The texture is creamy yet light, with small cucumber bits adding a mild crunch. This dip is typically served alongside pita chips or fresh vegetables for dipping, contributing a cool contrast to spiced dishes or grilled foods.
For best results, use a thick vegan yogurt that is naturally tart rather than sweet, and thoroughly drain the cucumber to avoid watery consistency. The dip can be adjusted by adding extra vinegar or olive oil to taste and kept refrigerated for optimal freshness.
Ingredients
- 10 ounces vegan yogurt Note 1, plain-flavored, thick and tart, 280g
- 8 ounces cucumber unpeeled (Note 2, 227g, English or Persian variety
- 3 tablespoons dill Note 3, minced fresh, 7g
- 2 garlic grated or crushed in a press, fat cloves
- 2 teaspoons red wine vinegar more as needed (Note 4, good quality, or white wine vinegar
- 1/2 teaspoon sea salt plus more to taste
- black pepper freshly cracked, to taste
- 1 to 1 1/2 tablespoons extra virgin olive oil good-quality
For serving (optional)
- Pita chips Note 5, Homemade pita chips, store-bought pita chips, or crudites
- crudites Note 5, Homemade pita chips, store-bought pita chips, or crudites
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
- Use thick, plain-flavored vegan yogurt to avoid watery texture and overly sweet flavor.
- Drain grated cucumber thoroughly using a towel or cheesecloth to remove excess water.
- Fresh dill is preferred, but you may substitute with fresh mint starting with half the amount.
- Red wine vinegar can be replaced with freshly squeezed lemon juice if desired.
- Serve with homemade or store-bought pita chips or fresh crudites for dipping.
- For homemade pita chips, brush pita rounds with olive oil, cut into triangles, bake, then broil briefly to brown the edges.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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