Tzatziki Sauce: 1 5.3oz container unsweetened vegan yogurt. While there is a little bit of work needed to make this sauce compared to the other recipes we have shared, and it is a bit more time consuming this sauce is so worth the extra work. Thanks for the lovely review! A tart and creamy tzatziki sauce with sour cream using simple ingredients and a combination of Greek yogurt, sour cream, and fresh lemon juice. I used the Nudie brand of Natural Coconut Yoghurt (in Australia). I am so happy to have such an easy way to make one of my favorite sauces, thank you!! I will definitely make this again in the future. If you experiment with it though, report back on how it goes! If you donât have thick yogurt, options are to strain the yogurt through a kitchen towel to thicken or use part sour cream or creme fraiche. and used kite hill plain unsweetened greek yogurt – so, so lovely!! xo. I made this for a vegan Mezza feast this weekend. We haven’t tried and can’t say for sure, but its worth a shot! Stir the drained cucumber into the sour cream along with remaining ingredients. We donât think it would freeze well, but if you give it a try, let us know how it goes! I used kite hill plain Greek yogurt (almond milk) and a little less garlic (not a huge fan) and it was amazing! Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). 1/2 tbs + 1 tbs olive oil. Thanks so much for sharing, Tess! Thanks! When I initially made it, it was a little too sweet, but after ~12 hours in the fridge it was perfect. The creamy low-carb sauce comes together in just a few simple steps: Without removing the skin, grate the cucumber. Has this been tried with vegan sour cream? Notify me of followup comments via e-mail. Haha. You can also customize the consistency to make it the perfect veggie dip (or vegan french fry dip) for a party, or thinner as a addictive sauce for sandwiches, burgers and more. Thank you for the recipe! Personally, Iâm a huge fan of gyros and nothing completes a wrap quite like a fresh, light tzatziki sauce. CreamyTangyLemonyHerbySatisfying& SO delicious. 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) If needed, prepare a batch of homemade vegan cashew sour cream. Easy and can’t recommend enough. I used store bought vegan yougurt Kite Hill.. Do you think vegan sour cream would work well? That coyo yogurt is to die! Recipe by Kozmic Blues. Hi Wendy, sorry to hear this didn’t turn out as you expected! this is so delicious! Vegan Tzatziki. All the flavors blended together perfectly. This would make the perfect dip for fresh vegetables and olives. We’re so glad you enjoyed it, Lauren! I just recently found out I have to eliminate dairy from my diet and have been searching for a recipe like this to try as I absolutely love greek food! Hi Janet, we aren’t sure if that would work, but if you try it, we suggest adding a little water to compensate for zucchini having a lower water content than cucumber. Next comes a finely grated cucumber, garlic, lemon juice, salt, and pepper! Buh-byeee, dairy ice cream.) xo, Hi! Love how much it makes. I was worried that it would taste like coconut, but it was absolutely divine. Theyâre always a hit. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! It’s best to start off with a really thick sour cream since tzatziki adds cucumber, which has a high water content and will thin your sauce. This easy tzatziki is made with vegan sour cream (or yogurt) and lemon juice for a tangy cucumber sauce without using cashews or coconut. Creamy and delicious, it will be a crowd pleaser. Thanks so much for sharing! Thank you! This plant-based tzatziki recipe uses vegan sour cream made from cashews as its base. Start with a base of vegan cashew sour cream, then add plenty of fresh cucumber and dill for the ultimate sauce! xo. WOW, this is such a great idea! I used the Culina yogurt, which is one of my favorite brands and it was perfect. Does this freeze ok if i donât use all of it? Really made it bright, tangy and flavorful! Itâs super helpful for us and other readers. 1/2 cup Vegan Yogurt plain; 1/4 cup Vegan Sour Cream Tofutti; 3 tablespoon Vegan Mayonnaise; 1 tablespoon Dill chopped (fresh/dehydrated) 2/3 cup Cucumber finely chopped (peeled & deseeded) 1 clove Garlic minced; 1/2 Lemon Juice; 1/2 teaspoon Salt and Pepper to taste Plus, stay tuned for my Greek-inspired take on a Buddha Bowl! I made so many of your recipes and never, ever disappointed me. Our plant-based version is similarly cool and creamy, but made without the dairy! ½ cup vegan chicken broth you can buy here or if you canât find it you can use veggie broth. Iâve missed being able to eat tzatziki and this recipe is so easy to make and absolutely delicious. I just made this recipe and it was fabulous!!! It wasnât that long ago when following a vegan â¦ In my case, I had to add a 1/2 cup more of oat flour. Thanks Dana for the recipe :). Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! So incredibly easy and so incredibly good! Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness. Cashew tzatziki is simple to make, but you can also use store bought vegan sour cream as the base for this recipe. *If your coconut yogurt is thin, pour over two layers of cheesecloth laid in a fine mesh strainer set over a mixing bowl and strain overnight until the excess liquid has drained out. It’s very mild in my opinion! Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Greek cuisine. I just made this recipe with the two ingredient coconut milk yogourt recipe you shared, and I am so amazed at myself right now :) I did it ! Vegan Tzatziki! You can also. Unfortunately I don’t – I find the flavors not to work well together. Use vegan yogurt like cashew yogurt or soy yogurt if you are on a vegan diet. Thanks so much for sharing, Lexi! This vegan tzatziki sauce is fresh, tangy, and has just a tiny bite from the garlic. How long do you think this would keep in the fridge? Thanks for sharing :D. Made this using Kite Hill almond plain (unsweetened) yogurt. To give this Vegan Tzatziki the thick consistency that tzatziki has, I combined vegan coconut yogurt and vegan sour cream. 5 stars because I forgot to give it five stars in my comments :-). For cashews, use 1 cup of cashews soaked overnight and drained, blended with 3/4 cup of water. Thank you, Minimalist Baker! Can I use follow your heart vegan mayo instead of coconut yogurt,? Let sit in â¦ I paired tzatziki with your easy vegan falafels and just could not stop eating the combo! Delish! Thank you thank you thank you! It worked :)))) Thanks, it really looks and tastes great. The â¦ No coconut flavor at all, and it added exactly what my falafel sandwiches needed. Creamy, tangy and the perfect dairy-free alternative to traditional tzatziki. We don’t think it would freeze well, but if you give it a try, let us know how it goes! I have made this with regular almond based yogurt, but I let the water drain through a cheesecloth overnight before I use it! Whoop! Hi! Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. It was so easy and came out exactly how I wanted it to taste. Dill is a pretty key flavor in this recipe, but I do think parsley or maybe mint would be the next best thing. Vegan yogurt substitutes can also work as the base for this recipe. Will definitely be making this again. I havenât tried vegan yogurt yet, but if you do please leave notes in the comments below, noting the brand. (Almond milk ice cream, btw, is da bomb. Place it into a mesh strainer and use the back of a spoon to press out excess water. Last but not least is dill, which adds some much-needed herby flavor – serious swoon! OMG!!! Use freshly minced garlic to get the best result. Thanks so much for sharing! We haven’t tried that brand, but it looks like yes, they only have sweetened versions. I used Kite Hill Plain Unsweetened Almond Milk Yogurt Greek Style and this is my first time trying a vegan greek yogurt. Taking it to a party as a dip for veggies. Had quite a bit leftover so I am excited to see what other things I can incorporate this sauce into! I’m not a fan of it..? I used two cups of Kite Hill yoghurt, 3 heaping Tbsp of chopped fresh mint, 3 small asian cucumbers shredded and drained, 4 garlic cloves minced, and 1 Tbsp white mellow miso for some unami. SO GOOD! Friends, let’s do this! A couple things I have modified: Thanks so much! In a medium bowl, add 1 cup, whole milk, thick yogurt. This might sound insane but its the world’s greatest recipe and Im so obsessed Ive sent it to multiple friends. Super quick to make too. Tzatziki is a Greek yogurt-based sauce with cucumber, garlic, and fresh herbs that is also served as a thick dip. Fortunately, I already have an arsenal of yummy substitutes, including dairy-free tzatziki sauce. My new favorite!! 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