Lately, I have been experimenting a lot with recipes containing vegan yoghurt, as we have started making our own soy yoghurt (I will share how sometime soon). It is so exciting to cook with yoghurt, and it makes recipes more 'dairy like' if you can say that. I already had much success with my ranch dressing, so now, of course, I had to try tzatziki, a greek yoghurt dip with garlic and cucumber. Since the soy yoghurt used in this recipe is not strained and thick like greek yoghurt, the tzatziki becomes more like a dressing than a dip, but it is delicious nonetheless.
I first (and only) tasted real tztziki at my uncle's house; we had it with spinach triangles, and as far as I remember, it was super delicious. I have wanted to recreate that tzatziki ever since, and now I think I have hit it. Since it is so long since I tasted tzatziki, I cannot guarantee that this recipe is 'just like the real stuff', and of course, it cannot be because it does not contain dairy, but I think it is still a delicious alternative.
I really want to know how you like this tzatziki, especially if you have the real flavor fresh in mind. How close does it come?
Vegan Tzatziki Dressing
This dressing is thinner than traditional tzatziki, but
the flavor is similar and delicious!
Yields: about 1 1/2 c.
1 c. unflavored soy yoghurt
1 to 2 Tbsp. coconut cream
1 tsp. lemon juice
2 tsp. fresh chopped dill
2 cloves garlic, minced
6 Tbsp. minced cucumber, excess juice squeezed out
1. Mix all ingredients.
2. Serve cold. Keeps one day in
refrigerator. Good on salad, with vegetable sticks, or with crackers.
Scripture of the Day
Psalms 106:2, 3
"Who can utter the mighty deeds of the Lord,
or declare all his praise?
Blessed are they who observe justice
who do righteousness at all times!"