Vegan Tzatziki

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.

Course Dip

Cuisine Greek, Mediterranean

Keyword Vegan Tatziki Recipe, Vegan Tzatziki, Vegan Tzatziki Sauce

Prep Time 5

blending time 1

Total Time 6

Servings

Calories 13kcal

Author Gunjan

Ingredients

1/4 cup grated English cucumber (squeezed)
1/2 of 16 oz silken tofu
1/4 cup vegan plain yogurt
2 tsp dried garlic
2 tbsp fresh dill herb
1 tsp salt
1/2 tsp crushed black pepper
1 tbsp lemon juice

Instructions

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.

Notes

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.

Nutrition