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Simple Vegan Tzatziki

What you need: 

1 good sized cucumber, peeled and deseeded
12 ounces vegan sour cream (I use Tofutti)
3-4 cloves garlic, minced (I use 1 tablespoon minced)
1/4 teaspoon paprika
1/2 teaspoon fresh dill, chopped
salt and pepper, to taste (I use about 1/8-1/4 teaspoon each)

What you do: 

1. Shred cucumber. Don't worry about getting all of it shredded; if there is nub left, cut it up and toss it in with the sour cream at the end.
2. Put the sour cream into whatever you're going to keep/make the tzatziki in. (I use Tupperware) The cucumber shreds should be sitting in a bunch of liquid from the cucumber.
3. Taking small handfuls at a time, squeeze the liquid out of the cucumber and then put the shreds into the sour cream. Don't worry about squeezing every last drop out, or the Tzatziki might be too thick.
4. Now add the rest of the ingredients and stir well. Let sit in the fridge for at least an hour to let the flavors mingle. (I'm not sure how necessary this is, but I think it's better that way).
Source of recipe: I made this recipe to go with seitan gyros and falafel. Tzatziki's usually made with yogurt, but it's impossible to get plain soy yogurt around here; so I figured I'd make a Tzatziki recipe with sour cream, like most of the Mediterranean restaurants here.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Thank you for this recipe.  I really like it and adapted it for my blog, Peaceful Table!  Thanks again.

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I also used more dill and a bit of lemon juice and just grated the cucumber with the juices into my tupperware. I then ate it with the Appetite for Reduction baked falafel. Very good and perfect for wraps or pita sandwiches. I used the leftover sauce as a dip for baby carrots.

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Fantastic!!! This was exactly what I wanted. I added more dill and lemon juice like everyone else said. I left the cucumber juice in there and it made a perfect consistency, nice and yogurt-like. Next time I'll use less garlic. Fantastic! Serving it with falafel pita roll-ups and greek salad for a vegan dinner party :-) Thank you so much for this recipe. I will use it again and again!

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Delicious!  I added a little more lemon juice and more dill and it was fantastic!  Made a perfect pairing with the falafel I made for dinner (Amber's Awesome Falafel on this site) and tasted completely authentic.  I haven't had real tzatziki in years, but this is what I remember it tasting like.  Thanks!

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This was soooo good! My meat eating family was a little put off when i told them it was not "real" sour cream, but they loved it! I was so glad to eat this with my falafel!!! Bravo!

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This recipe is fantastic. I added in more dill and lemon juice as mrs.delrosario suggested. Since I'm too lazy to grate things by hand, I just chopped the cucumbers a bit and then tossed them in a food processor. After pulsing them to little bits I used a couple paper towels to soak up extra cucumber juice, then tossed the rest of the ingredients in and blended it all together.

I used this in pita wraps for dinner tonight, with chopped tomato, red onion, romaine lettuce, and Trader Joe's meatless meatballs (didn't have any falafel on hand, but the mock meatballs worked well). Really quick to prepare and very tasty. Thank you so much for the recipe; I loved tzatziki before becoming vegan, and now I can eat it again!

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Mmmmm this sauce was fantastic. I missed Tzatziki sauce since going vegan many years ago.  I used it tonight to make greek pitas with grilled veggies and vegan chikn souvlaki.  Thanks

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This recipe sounds great! I only just discovered good Greek Tzatziki sauce using Greek yogurt before going vegan. Then soy yogurt seemed like it would never taste right. The tofutti sour cream is genius! Can't wait to make it for seitan gyros.

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This sauce is seriously fabulous!!! It's so freakin good! I made it with lazy college kids falafel and it really made the dish.  I added A LOT more dill though, like 1/4 cup. And squeezed a bit of lemon juice in it.  Thank you so much!!!

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This is how vegan Tzatziki should be made.....I tried the yogurt version, which may be more authentic (I dunno, never had it before) but this is so much better!!!!
I added a little Veganaise to the mixture because I didn't have enough sour cream and added some diced tomato and a pinch of cayenne pepper.  I made mini falafel dippers and used this as the dipping sauce.  Everyone absolutely loved it!  My husband won't stop talking about it.  Thanks so much!

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