I tried tzatziki years ago in a Mediterranean food restaurant and it was love at first sight. Tzatziki is a Greek sauce and it’s scrumptious, light, fresh and creamy.
This is a vegan version of the traditional tzatziki recipe and it’s made with homemade soy yogurt, it’s very easy to make at home and totally worth it. You can also use other vegan yogurts such as coconut yogurt, I love it!
We find no difference between vegan and traditional tzatziki, the flavor is very similar, although the texture is not the same, because Greek yogurt is thicker. We love this recipe, but if you want a thicker texture, you can use a denser yogurt (if you buy it) or add more thickener if you make your own homemade yogurt (it’s really easy!). Anyway, if you let stand the tzatziki it will thicken.
It’s very common to eat tzatziki with pita bread, but crudités are a healthier option, they are fresh and light. They are also a great choice to beat the heat and they give us an extra hydration (remember, you need to drink a lot of water!).
We’ve used baby carrots, cherry tomatoes and radishes, but we also love to eat tzatziki with celery or bell peppers, but we love all vegetables, they are so healthy and good for our bodies!
You can remove the oil if you want a lighter and low-calorie version. If you add oil, make sure it’s unrefined and good quality oil, we use extra virgin olive oil. Unrefined oils are bad for our health and taste worse.
You can add some herbs such as mint, dill or parsley. You can use fresh or dry herbs.
If you want a perfect tzatziki you should follow two steps: drain well and squeeze as much liquid as you can from the cucumber and let the tzatziki stand at least three or four hours for a more intense flavor.
Tzatziki is one of our favorite sauces and it’s very similar to the yogurt sauce, but I prefer tzatziki because cucumber gives it a special touch. Tzatziki is also ideal for dipping with some tortilla chips, eat falafel or sandwiches, etc. You can eat tzatziki with almost anything!
- 4 cucumbers (700 grams or 25 ounces)
- 1 teaspoon sea salt
- 2 cups soy yogurt (500 grams or 18 ounces)
- 4 cloves of garlic
- The juice of half a lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon mint
- 1 teaspoon dill
- Black pepper to taste
- Peel and grate cucumbers. Add a teaspoon of salt and let stand for about 10 or 15 minutes. Put the grated cucumbers in a napkin, towel or cheesecloth and drain them to squeeze as much liquid as you can.
- Place the soy yogurt in a bowl, add the cucumbers, the garlic cloves (finely chopped), lemon juice, oil, black pepper to taste, mint and dill. You can add more salt if you want.
- Stir and let stand for at least three or four hours in the fridge. Serve cold with crudités.
- Serving Size: 1/6 of batch
- Calories: 130
- Sugar: 7.9 g
- Sodium: 403.4 mg
- Fat: 6.2 g
- Saturated Fat: 0.9 g
- Carbohydrates: 16.5 g
- Fiber: 1.5 g
- Protein: 3.7 g