Vegan Tzatziki

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Vegan Tzatziki

Vegan Tzatziki

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  • Yield: 3 cups (700 mL)
  • You're needed for: 5 minutes
  • Until it's done: 01h 05min
  • 5 out of 5 based on 1 user ratings

A vegan take on the classic tangy Greek dip/sauce.

Ingredients:

  • olive oil or red wine vinegar - 2 tbsp (30 mL)
  • tofu - third of a pack or 5 oz. (140 g)
  • cashews (soaked) - 1 cup (150 g)
  • lemon - 1/4 whole with peel
  • garlic - 4-6 cloves
  • cucumber - 1 whole with skin
  • dill - 1 1/2 Tbsp. (22 g)
  • salt & pepper - to taste
  • OPTIONAL
  • mint - 8-10 leaves

Instructions:

PREP

  1. Soak cashews overnight if possible
  2. If not, soak in hot water for 10-15 min

BLEND

  1. Add ingredients in order listed above using just half of the cucumber
  2. Blend on high for 30 seconds
  3. Add the other half of the cucumber (and mint if you’re using it)
  4. Pulse on high 5 times, you want to leave some texture

SERVE

  1. Refrigerate for an hour before serving (if possible)
  2. Use as a sauce or dip
  3. Keep refrigerated in an airtight container for up to 1 week
  4. Snap a picture and tag #lifeisNOYOKE
  5. Enjoy!

Useful tips for Vegan Tzatziki

I wanted to make a small batch, so I used our 32-ounce container on top of our Vitamix Pro 750.

The only prep necessary is to soak the cashews. If you have the foresight, do it overnight. If not, soak them in hot water for 10-15 minutes.

You can use either olive oil or red wine vinegar as your liquid base depending on how tart you like your tzatziki (use red wine vinegar if you’re watching your calories).

The traditional dip does not have mint, but if you’re able to find some fresh we suggest using it.

Making this for a Mediterranean dinner party? Might as well make some Sun Dried Tomato Basil Hummus too!

Tzatziki on a falafel sandwich.

For useful tips, food photography and the full post, visit:
Lifeisnoyoke.com/tzatziki/