A refreshing vegan yoghurt and mint dip inspired by classic greek tzatziki. This is a simple recipe that requires only a handful of ingredients and can be whipped up (no pun intended) in under 10 minutes.
The ingredients
Tzatziki is usually made with strained greek yoghurt. However vegan yoghurts can be very fickle and unfortunately some can dramatically alter the taste of your final dish. With this in mind, I always opt for plain and unsweetened. For this recipe I have found soy yoghurt to be the best alternative to greek. It is light and creamy with a pleasant and mild taste. In the UK, alpro plain no sugars yoghurt works well (not sponsored!).
Vegan tzatziki is a healthy and refreshing dip making it the perfect accompaniment to many dishes. I like to perk up falafel burgers and my carrot and chickpea patties with a generous spoonful of tzatziki. A light, or rather a heavy drizzle in my case, adds a fresh and an almost bucolic touch to leafy salads and hearty tagines. The lemon and mint add a zesty, tangy flavour which is offset by the creamy yoghurt and mild cucumber. Drizzle over a little olive oil to help further balance the flavours.
The method
The oft underused and under celebrated cucumber is perfect for this tangy dip. I guess it isn’t as instagram worthy as the more exotic and down-with-the-kids vegetables (we’re all thinking of mashed avocado, right?) Well for this recipe, it’s cool, mild flavour are more than satisfactory and help to balance the sour and sharp ingredients in tzatziki. While prepping the cucumber, ensure it is well drained of water. The water would otherwise dilute the yoghurt and leave the sauce bland and tepid.
Begin by peeling and deseeding the cucumber. Next coarsely grate and squeeze out the excess water in a sieve and then again in a clean tea towel. Add all the ingredients to a bowl and gently whisk until smooth and creamy.
This is a simple recipe for vegan tzatziki which can be easily adapted for your tastebuds. Add a pinch more garlic if you’re a garlic fiend like myself, or alternatively pour in extra yoghurt if you prefer a more luxurious dip.
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
Check out these recipes for dips galore:
Vegan tzatziki
Ingredients
- 1/2 cucumber
- 200 g plain soy yoghurt unsweetened
- 1 tablespoon lemon juice
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon fresh mint finely chopped
- 1/2 garlic clove minced
- Pinch of salt
Instructions
- Wash and peel the cucumber and then use a teaspoon to remove the seeds. Grate the remaining cucumber and drain the excess water in a sieve. Transfer to a tea towel and give another good squeeze.
- Add the cucumber to a medium sized bowl along with the yoghurt, lemon, olive oil, mint, garlic and a pinch of salt. Mix well and serve alongside warm pitta, falafel and chopped vegetables for a Mediterranean inspired platter.