Vegan Tzatziki

This creamy recipe and Herby Vegan Tzatziki works like a dip or a condiment, offering all the fresh and spicy flavors you love without a drop of milk. When they entertain people with a variety of dietary restrictions, a spread of half can offer something for everyone, especially when it includes this tzatziki without anachdi without milk.

What makes this Vegan Tzatziki recipe really worthy of a place next to the original Tzatziki based on yogurt is its balance of flavors and plots. The grated cucumber brings a refreshing bite, while the creamy base of Anacardi Cremosa in Limone imitates the rich flavor of traditional yogurt. Fresh and mint Americio add a depth of Herby and a drizzle of extra-virgin olive oil binds everything together.

When rough anacardi are mixed with water, a silky and creamy base is obtained which can be used in place of milk, cream, lacticello, sour cream or yogurt in many recipes. It can become a spout, pasta sauce, salad or dip dressing. Immerse the anacardi in the water for 24 hours gives you the most creamy result possible, but if you have a high -speed blender, like a VitamixYou can skip the bathroom. Consider this recipe an excellent alternative for those who have dairy allergies -Casearies or sensitivity and those who follow a vegan diet.

Whether you are immersing crunchy chips, spoons on our recipe for Greek roasted vegetables or by serving it next to Falafel, this tzatziki is infinitely versatile. It is an easy recipe that improves over time while the flavors merge together.

What’s in Vegan Tzatziki?

Usually, most of Tzatziki is a creamy and spicy yogurt. You can create a vegetable -based tzatziki simply by exchanging milk yogurt with vegan yogurt. I had difficulty finding an unsweetened vegan yogurt that is not based on coconut, which tends to have a distinctly tropical flavor. That’s why I prefer to use a more neutral anacardi cream base for this Vegan Tzatziki recipe. Combined with lemon juice, it is the right balance of tart and creamy. The other ingredients are traditional.

• English cucumber: Shorted and grated, adds the fresh and fresh creak that is signed in Tzatziki. I like English cucumber because there is more cucumber meat and less seeds, but also a regular cucumber would be fine. However, make sure you squeeze excess humidity to avoid a watery dip.
• Alsow raw: Immersed during the night, they provide the creamy base and without milk for the Tzatziki.
• Waterfall: Water helps to melt anachds in a smooth and succulent cream.
• Lemon juice: This fresh citrus fruits brings light and spicy acidity to balance the wealth of the anachdi cream.
• Garlic: A little garlic adds a lot of salted flavor. Use a small clove nails to avoid overwhelming herbs.
• Dill: A classical herb in Tzatziki, contributes with a Mediterranean signature flavor.
• Mint: Mint brings a new cooling quality that matches cucumber magnificently.
• Salt and pepper: These essential condiments improve flavors and bring the dish in perfect harmony.
• Extra virgin olive oil: You could jump it, but it is a welcome final touch that adds wealth and a pinch of fruity flavor. Because it is raw, a tasty extra-virgin olive oil like a Koroneki From Greece is the best.

How to prepare the vegan tzatziki

This vegan tzatziki is so simple as to achieve as delicious. With just a little mixing and mixing, you will have a creamy and vibrant dip ready to amaze your taste buds. Here’s how to do it:

• Immerse the anacardi. Immerse 1 cup of raw anacardi in the water overnight and then drain them.
• Prepare the cucumber: Using the big side of a grater, half of 1 peeled English cucumber. Collect the grated cucumber in a clean canvas and squeezes as much humidity as possible. Put it aside.
• Mix the Anacardi cream: In a blender, add the drained anacardi, 1/2 cup of water, 2 tablespoons of lemon juice and 1 small here of garlic. Blend for about 1 minute or until the mixture is like silk.
• Mix the tzatziki: In a bowl, mix the squeezed cucumber, the anacardi cream, 2 tablespoons of chopped fresh dill, 2 tablespoons of fresh chopped mint, 3/4 teaspoon halls and a teaspoon pepper of 1/4. Mix until everything is distributed evenly.
• Cold and serve: Refrigerate the tzatziki for at least an hour to thicken and allow flavors to merge. When it is ready to serve, season with extra virgin olive oil.

Ways to mix it

This milk without milk is incredibly adaptable. Whether you want to do your ride on it or adapt to what you have at hand, here are some ideas:

• Exchange the anacardi: Use hemp hearts or silk tofu for the base instead. Both create a creamy consistency with a slightly different flavor.
• Change the herbs: Try the parsley or chives instead of aneto and mint for a new aromatic profile.
• Make it more spicy: Add a pinch of cayenna or a finely chopped chili pepper for a little heat.
• Make a meal: Mix the lightly crushed chickpeas to transform this tzatziki into a abundant salad or a sandwich filling that can be alone like a light lunch.

What to serve with the vegan tzatziki

Serve it with hot pita bread or crispy pita chips and add some fresh vegetable sticks such as carrots, cucumbers and peppers for a colorful dish.

It is a perfect sauce to season on some favorite vegan recipes such as Falafel or Cauliflower Shawarma, and works wonderfully as a cereal bowls or vegan “meatballs”.

Browse everything Mediterranean recipes.

Visit Our shop.

More Mediterranean vegan sauces