This creamy, garlicky and perfect tangy Vegan Tzatziki is finger licking delicious. Its easy, quick and a complete crowd pleaser along with being a versatile dip.
Basically, I love Mediterranean food and Tzatziki sauce being my favorite, I used to miss it quite a bit. I decided to come up with oil free and vegan version of my favorite dip.
Serve this dip with my fusion recipe of lemon dill quinoa.
Ingredients for Vegan Tzatziki
How to make Vegan Tzatziki
Firstly, I grated English Cucumber and squeezed it very nicely. Then, I kept it aside.
Next, in a mixing bowl I combined all the ingredients (including grated cucumber) and whipped it very nicely with spatula mashing all the ingredients in it.
Thereafter, I blended it smooth. (Do not over do, just pulsing is enough).
Lastly, I spooned it out and enjoyed it with pita bread.
- It is important to mash all the ingredients in a bowl first and then blend it to get the thick and creamy consistency of the dip.
- Fresh dill herb plays an important role in this recipe so do not substitute it with dried dill.
- I used almond milk-based yogurt for this recipe. You may use any yogurt of your choice.
Frequently as questions:
How long do they last?
This tastes best when served immediately due to it being yogurt based. However, the leftover can be refrigerated in an air tight glass container for 2-3 days.
What type of vegan yogurt should I use?
I used almond milk based vegan plain yogurt for this recipe. However, any vegan plain yogurt would work here.
Should I use extra firm silken tofu?
Any silken tofu that is available in your local store would work in this recipe.
What pairs well with this vegan tzatziki?
Usually this dip is used in gyros but pairs well with pita bread and some veggies as well.
Is it healthier than other dips?
All dips and dressing are unique in their own way and have different uses. This Vegan Tzatziki is mostly tofu and yogurt based which makes it healthier due to some protein content. Moreover, I made it oil free to save on some calories. Also, its nut free so therefore, it is allergy friendly as well.
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Did you make it?
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- In a mixing bowl whip up all the ingredients (including grated cucumber) making sure to mash them as much as possible.
- Next, in a blender combine the whipped-up tzatziki and pulse it or blend it only for few seconds. (Do not overdo this step).
- Spoon it out in the serving bowl and serve.
- This recipe tastes best when served immediately. However, it can be refrigerated for 2-3 days in an air tight glass container.
- Make sure to not add all the ingredients directly in the blender. This will give a watery consistency and the taste would also change a bit. It is important to first mash all the ingredients in a bowl with a spoon and then blend it.
- Make to sure to squeeze out the excess water from the grated cucumber so that the dip is thick and creamy and not runny.
- This recipe makes about 1 ½ cups and the serving is 2 tbsp per person.