Greek Vegan Tzatziki
A vegan take on the classic of the Greek cuisine. This vegan tzatziki is made with soy yogurt and tahini, and is missing nothing in flavor and richness. It is thick and creamy and it makes an ideal dip for pan-fried potatoes or as a side dish for barbecues.
- Preparation Time: 10 minutes
- Waiting Time: 3 hours
- Total Time: 10 minutes
Ingredients
For the tzatziki:
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400 gsoy yogurt
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2 clovesgarlic pressed
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½large cucumber
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½ bunchdill finely chopped
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1 tbsptahini
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1 tbspwine vinegar
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3 tbspolive oil
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2 tbspsalt and pepper to taste
Instructions
For the tzatziki
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Put the yogurt in a cheesecloth and let it drain its water for about 3 hours.
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Coarsely grate the cucumbers and sprinkle with some salt. Mix and drain by pressing the grated cucumber and discard the juice.
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In a bowl combine strained yogurt and cucumber with all other ingredients and mix well, until the tahini is incorporated in the yogurt. Season with salt and pepper.
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Serve chilled with some extra olive oil on top. It is ideal as a dip with pita bread, pan-fried potatoes and grilled vegetables or veggie sausages.
Notes
Add a handful of chopped mint leaves for a refreshing twist to this recipe.
