Vegan Tzatziki Sauce
This creamy, tangy vegan tzatziki is made with nondairy yogurt, cucumber, and fresh dill. Perfect for falafel, pita sandwiches, or as a dip for warm bread.
Equipment
- Cheesecloth (optional for straining yogurt)
- Mixing bowl
- spoon
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
- 1 tablespoon 15 g minced garlic
- 1 tablespoon 15 ml lemon juice
- 1 tablespoon 15 ml extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Strain the yogurt: If using soy or other nondairy yogurt, strain the excess liquid by placing it in cheesecloth and suspending it over a bowl for a few hours.
- In a mixing bowl, combine the strained yogurt, diced cucumber, fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper.
- Stir well until fully combined.
- Refrigerate in an airtight container until ready to serve.
- Serve chilled with falafel, pita, or fresh veggie sticks.
Notes & Wine Advice
Serving Tip:
For extra flavor, drizzle a little more olive oil on top before serving or sprinkle with additional fresh dill.Wine Advice:
Pairs nicely with a crisp Sauvignon Blanc or a light Pinot Grigio for a fresh and vibrant complement to the flavors.Nutrition values
Calories: 50 kcal | koolhydraten: 5 g | Eiwitten: 2 g | Vet: 3 g | Suiker: 2 g