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Vegan Tzatziki

Vegan Tzatziki Recipe

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A delicious Greek-inspired dip using the best ingredients summer has to offer.
Course Appetizer, dip, Side Dish
Cuisine Greek, Mediterranean
Keyword creamy vegan sauce, plant based cucumber recipe, plant based dip, plant based sauce, plant based tzatziki, vegan cucumber recipe, vegan dip, vegan tzatziki
Prep Time 10 minutes
Servings 6
Calories 51.4
Author carleigh

Equipment

Ingredients

  • ½ large cucumber grated
  • 1½ cup vegan yogurt unsweetened, coconut or soy
  • ½ cup cashews optional, for extra creaminess
  • 1 cup extra firm tofu
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • ¼ cup fresh dill chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • olive oil to serve, optional

Instructions

  • Using a box grater, grate the cucumber. You should have around 1 cup of grated cucumber. Transfer the grated cucumber to a cheese cloth or clean thin kitchen towel, and strain out as much liquid as you can into a bowl. Reserve the liquid for a cocktail, like my cucumber mojito cocktail linked below. 
  • In a blender, combine the vegan yogurt, tofu, cashews (if using) and garlic until a thick “greek yogurt” like consistency is achieved.
  • Transfer to a bowl, and mix in the red wine vinegar, fresh dill, salt, pepper and drained cucumber. 

Nutrition

Calories: 51.4kcal | Carbohydrates: 5.1g | Protein: 4.2g | Fat: 1.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 226.5mg | Potassium: 86.3mg | Fiber: 0.3g | Sugar: 2.4g | Vitamin A: 152.1IU | Vitamin C: 7mg | Calcium: 69.8mg | Iron: 0.7mg