Easy Vegan Tzatziki
Serve this as a dip with some veg and chopped up pita, or use on any of your favourite Greek foods.
Serve this as a dip with some veg and chopped up pita, or use on any of your favourite Greek foods.
- Carbohydrate 1.67913069473907 g
- Cholesterol 0 mg
- Fat 1.16855388937134 g
- Fiber 0.191111110247564 g
- Protein 0.308354166680328 g
- Saturated Fat 0.166603055622172 g
- Serving Size 1 1 Serving (30g)
- Sodium 1.21315277773941 mg
- Sugar 1.48801958449151 g
- Trans Fat 0.0489038889019532 g
- Calories 17 calories
Step-by-step
- Add everything but the cucumber to a blender or food processor and pulse several times until smooth stopping to scrape the sides as needed.
- Slice the cucumber in half lengthwise then scoop out the seeds and discard (or save and toss into a smoothie later).
- Grate the seeded cucumber.
- Add the cucumber by picking it up by the handful and squeezing out excess water over the sink, then adding it to the blender or food processor.
- Pulse a couple of times to incorporate.
When refrigeration space is limited and fresh dairy is absent, medium-firm tofu provides an unexpected structural foundation for plant-based emulsions. Traditional yogurt relies on lactic acid and milk proteins to suspend water, but pureed soy protein behaves differently under mechanical stress. Blending drained tofu with olive oil, lemon juice, and apple cider vinegar creates a stable continuous phase that mimics dairy thickness without separating.
Removing moisture from the English cucumber prevents the final sauce from turning watery during storage. Slicing the vegetable lengthwise and scraping out the seed cavity eliminates the highest concentration of free water before grating. Squeezing the grated flesh by hand removes residual cell liquid, ensuring that salt added later does not draw out excess moisture and dilute the emulsion.
Resting the blended mixture in the refrigerator for fifteen minutes allows the garlic compounds and dried dill to hydrate fully into the oil-and-acid matrix. Storing leftovers in a sealed glass container for up to four days works well, though a light layer of liquid may separate on the surface as the soy proteins contract. Stirring the mixture vigorously reincorporates any released water without altering the overall mouthfeel.
