reading time: 2 min
Tzatziki is my favourite dip for barbecuing in the summer! SO GOOD.
Traditionally tzatziki is made of salted strained yogurt mixed with grated cucumber, garlic, salt, olive oil, sometimes vinegar or lemon juice, and herbs such as dill, mint, and parsley. It's a staple in Turkish and Greek cuisine, usually served with cold appetizers (mezze) and warm bread, or as a dipping sauce alongside grilled meats, vegetables and salads.
To make this "yogurt" dish vegan, it took me a number of experiments to come up with the perfect ratio of vegan yogurt and vegan skyr (aka strained yogurt or Greek yogurt). J's uncle, who's also a big (meat and dairy eating) foodie, even praised this as "the best tzatziki I've ever had"! And that's saying something. We've made this tzatziki 5 or 6 times this summer already, and have been officially tasked with bringing our homemade tzatziki to all family barbecue events from now on, haha!
This tzatziki is
dairy-free
creamy
thick
garlicky
easy to make
& damn delicious!
(It's also perfect for pittas by the way.)
This tzatziki is
dairy-free
creamy
thick
garlicky
easy to make
& damn delicious!
(It's also perfect for pittas by the way.)
Preparation time: 10 mins (+ optional infusing for 1 hour or overnight)
Main ingredients: yogurt, skyr, cucumber, garlic
difficulty level: easy
serves: 5-6 as a starter
suitable for: vegan, lactose-free, gluten-free, sugar-free, yeast-free, low in fat
Ingredients
400 g vegan Greek yogurt or skyr (I use Alpro Greek Style Plain)
250 g vegan yogurt (I use Alpro Plain Unsweetened, or my own homemade soy yogurt)
1/3 to 1/2 large organic English cucumber
1-4 garlic cloves, crushed (depending on how garlicky you like it! I usually use 1 or 2)
a small bunch of fresh dill, minced
a small handful of fresh parsley, minced
1 tbsp extra virgin olive oil + some extra for drizzling
salt and pepper, to taste
Instructions
a small bunch of fresh dill, minced
a small handful of fresh parsley, minced
1 tbsp extra virgin olive oil + some extra for drizzling
salt and pepper, to taste
Start by washing the cucumber. Since I use an organic one, I don't peel it (if you're using a non-organic one, make sure to peel it!). Using a box grater, finely grate the cucumber. Drain off any excess liquid by placing the grated cucumber in a sieve, resting it on a bowl, and pushing firmly against the cucumber with a large spoon to squeeze out the liquid. Leave it to drain off for at least 5 minutes.
Don't discard the cucumber water! It's wonderful for your skin and can be either used in a homemade face mask (just mix it with clay or ground oats), or you could add it to a green smoothie, or you know, just drink it!
Don't discard the cucumber water! It's wonderful for your skin and can be either used in a homemade face mask (just mix it with clay or ground oats), or you could add it to a green smoothie, or you know, just drink it!
To a bowl, add the pressed grated cucumber, along with all the other ingredients (save some of the herbs for garnishing). Mix well to achieve a smooth and creamy consistency. You don't want any lumps in it.
Season with salt and pepper. Garnish with some chopped dill or parsley, and a drizzle of olive oil. *
This garlicky yogurt sauce works wonderful served with grilled or fried vegetables, potatoes, naan bread, pita bread, wraps, falafels, burger patties, or even French fries.
NOTES:
- * The tzatziki tastes best when placed in the refrigerator to infuse for at least 1 hour or overnight.
- Stored in an airtight container in the fridge, this dip will keep for 3-4 days.
- Feel free to add other herbs such as cilantro, mint or thyme, or even wild herbs such as garlic mustard, goutweed, or garden sorrel like I did with my homemade herbed butter.
- If you can't get your hands on any vegan Greek yogurt, you can also substitute this with regular vegan yogurt, but it won't be nearly as creamy and nice! I've done this a couple of times, and it's completely fine. But if you want the full experience ... use Greek style vegan yogurt! 😁
♥
Maisy
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