Best Vegan Tzatziki Recipe - Downshiftology (2024)

FAQs

Best Vegan Tzatziki Recipe - Downshiftology? ›

How to Make Vegan Tzatziki. It all starts with my 2-Ingredient Coconut Yogurt, which creates the perfect creamy base for this dip. Next comes a finely grated cucumber, garlic, lemon juice, salt, and pepper! Last but not least is dill, which adds some much-needed herby flavor – serious swoon!

How to Make Vegan Tzatziki. It all starts with my 2-Ingredient Coconut Yogurt, which creates the perfect creamy base for this dip. Next comes a finely grated cucumber, garlic, lemon juice, salt, and pepper! Last but not least is dill, which adds some much-needed herby flavor – serious swoon!

The biggest contributor to watery tzatziki is the cucumber, which is why it's important to try to remove as much water out of the cucumber as possible. To release the water from the cucumber, de-seed the cucumber then grate it. I suggest using a metal spoon to scoop the seeds out of the cucumber.

Some Greek yogurt brands are very tangy so you may wish to use less lemon juice. Also, some lemons can be very tart. Start with 1/2 a lemon and add more if needed. If your sauce is too tart, you can fix this by adding a little sweetener.

Tzatziki sauce should be kept in a sealed container and stored in the refrigerator when you're not using it. As long as it's stored properly, you can expect homemade tzatziki to last about three to four days. This will depend on how fresh the yogurt was when you made the sauce.

Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat's milk yogurt, but a full-fat Greek yogurt works just fine in this dip.

Yes, tzatziki is considered a healthier dip than hummus and sour cream. It contains several vitamins, a good amount of protein, and fewer carbohydrates and calories. The fat content of tzatziki is low too, which is not the case with other dips.

Grate your cucumber and then salt it. Then leave it for a bit, then use a clean towel to squeeze the water out. I use one whole cucumber per one 500 ml container of yogurt. Pretty much the same way you'd make “yogurt cheese.”

Step 3: Drain cucumbers

No matter what method you've chose above, you'll need to drain the cucumbers of excess water so the tzatziki isn't watery. The most effective way to do this is in a fine mesh sieve with a sprinkle of salt and not just squeezing with a paper towel. Add cucumbers to a sieve.

Sometimes, when I don't have tzatziki on hand and don't have the ingredients to make it, I just use plain Greek yogurt as a substitute.

How do you reduce the taste of garlic in tzatziki? ›

Add some lemon juice if the recipe allows. Add some cane sugar, maple syrup or honey to the lemon juice if necessary to reduce the acidity. Lemon juice not only reduces the 'heat', or 'bite' and breath-smell of garlic but also softens the taste.

Thankfully, there are a few ways to fix a dish if you have added too much lemon juice. One option is to balance out the acidity by adding a sweetener such as sugar or honey. Another option is to dilute the lemon juice by adding more of the other ingredients in the recipe.

Add Fresh Fruit

The natural sweetness of the fruit balances the tartness of the yogurt. Fresh fruits are a great source of vitamins, minerals, fiber, and antioxidants. By adding them to yogurt and other foods, you increase the nutritional value of your meal.

Tzatziki will last about four days in the fridge before it starts to go bad. While you can freeze it, it will change a bit in regards to texture and consistency when it comes time to thawing it out.

VERDICT: Trader Joe's tzatziki had a lovely, refreshing taste and a mellow garlic flavor that I found simply irresistible.

Serve with a variety of vegetables like: fresh green beans (lightly steamed), green, red, or yellow bell peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower.

Ingredients: yogurt (milk ingredients, bacterial culture), sour cream(milk ingredients, bacterial culture, microbial enzyme), water,cucumber, canola oil, white vinegar, sea salt, garlic purée (garlic,canola oil), modified corn starch, garlic powder, citric acid.

Alpro Greek Style Oat/Coconut/Soy

The oat Greek yogurt is fortified with pea protein, while the coconut doubles down on the fruit, using coconut milk (45%) and coconut water (20%). Unlike the soy-based version, these two yogurts have no added sugars, while the oat one is the only variant that is not gluten-free.

Tzatziki sauce is typically yogurt-based with flavors such as mint and cucumber. But in this recipe, you will not find any dairy. Instead, I use my four-ingredient homemade mayonnaise recipe as the base and add refreshing lemon, cool mint, and crisp cucumber.

Traditionally speaking, no, tzatziki isn't vegan-friendly as it has historically been made with dairy yoghurt, however, it's just as simple to make a plant-based version with all the same flavours and textures.