The star ratings are so well deserved! There’s also some tofu in the sour cream which adds extra plant-based protein and nutrients. Next comes a finely grated cucumber, garlic, lemon juice, salt, and pepper! xo, Yes, sure, will definitely leave a rating next time :) For cashews, use 1 cup of cashews soaked overnight and drained, blended with 3/4 cup of water. Delicous! 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. I used Culina yogurt, and I found that I had to add another teaspoon of lemon juice. The longer it stands in the yogurt, the better it tastes and its sharp taste mellows downs. 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! 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!! Ready in 10 minutes! :), Thanks so much for the lovely review, Laura. Can’t wait to try it with dill! Be the first to review this recipe. The remaining amount should be about 1/4 cup (amount as original recipe is written // adjust if altering batch size). Let sit in … I used unsweetened soy yogurt and added a lot more lemon juice. Transfer to a bowl. Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer … Ok, literally just got done making this for a vegan gyro. I was just curious how you think tofu might work in this recipe, maybe silken? I used Cocoyo brand yogurt which was nice and thick. I agree! A cool refreshing greek cucumber yogurt sauce. Toss these ingredients into your blender for about 5-7 minutes and you are in vegan sour cream business! We had this with falafel and pita and it was a great combo. Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number. I do this because I meal prep for the whole week, and I found that by the end of the week this recipe had way too much of a kick to it with that fresh garlic. Be sure to really press and squeeze the excess water out of your cucumber shreds so you dip stays thick, and does not become watery. I ran my cucumber through the juicer, which gave me perfectly chopped up and strained cucumber bits. I made this today but used unsweetened soy yogurt instead of coconut yogurt and it was absolutely delicious! Blitz the raw cashews, water, vinegar and lemon … such a hit! Unfortunately my fiance can’t have coconut products and I’ve been trying to figure out a solution! Sign up for the Veg Out newsletter to get vegan recipes and nutrition content from a Registered Dietitian! I am so happy to have such an easy way to make one of my favorite sauces, thank you!! Next time, would you mind leaving a rating with your review? Thank you for the recipe! My twin adapted Dana’s recipe last night with Kite Hill and said it was outstanding!!! Can’t wait to try this! However you use this delicious vegan tzatziki sauce, I hope you enjoy! I made this for the first time and it was delicious. There are countless ways to serve this tasty vegan cucumber dill sauce. Seitan Gyros Recipe | How to Make Vegan Gyro Meat. Will definitely be making this again. Fresh dill, I crushed my garlic into a paste, and basically followed everything as is. My non vegan food loving husband is a huge fan. We subbed almond yogurt for coconut and it tasted great. It wasn’t that long ago when following a vegan … Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! I was worried that it would taste like coconut, but it was absolutely divine. They’re always a hit. 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) This plant-based tzatziki recipe uses vegan sour cream made from cashews as its base. Thanks for sharing :D. Made this using Kite Hill almond plain (unsweetened) yogurt. ½ tbs soy sauce. I served this Tzatziki with hot, spice veggies and Seitan stew and couscous. I’m sure it would be even better with the homemade coconut yogurt, but I didnt have the time. Extra virgin olive oil is the perfect finishing touch! Thanks so much for the lovely review! Do you think almond milk yogurt would work? Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! CreamyTangyLemonyHerbySatisfying& SO delicious. Perfect dressing for gyros or any mediterranean dish. I used Christopher Ranch jarred minced garlic, and it hasn’t been in the fridge very long, but I think powdered garlic might disperse more evenly – has anyone tried that? This would make the perfect dip for fresh vegetables and olives. We’re so glad you enjoyed it, Kedi! Especially if you use my DIY recipe versus store bought. I made this with unsweetened plain almond yogurt and it was great! This recipe is absolutely fantastic! Creamy and delicious, it will be a crowd pleaser. Putting it on the pan first seems to tone down the strength of the garlic so it doesn’t become overpowering. It is important to grate the cucumbers instead of chopping them. Vegan Tzatziki. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! This is unbelievable and so easy. A store-bought vegan sour cream could also work – if using, omit the olive oil. Thanks so much for sharing! Finally!! Is there any substitute for dill? In my case, I had to add a 1/2 cup more of oat flour. If you experiment with it, report back on how it goes! Just a simple delicious recipe. If you experiment with it though, report back on how it goes! I used store bought vegan yougurt Kite Hill.. Do you think vegan sour cream would work well? Has this been tried with vegan sour cream? It’s very mild in my opinion! I used the Culina yogurt, which is one of my favorite brands and it was perfect. 1/2 Cup Vegan Sour Cream or Unsweetened Vegan Yogurt; 2 Tbsp Olive Oil; 1 Tbsp Lemon Juice; 1 Tsp Finely Chopped Fresh Dill; 1/2 Finely Chopped English … I didn’t have time to let the yogurt sit for more than a day, so it wasn’t terribly thick. How to make tzatziki with sour cream. Its heaven. Usually I can only find this at Whole Foods, and let’s be honest, entering that place is DANGEROUS for your wallet! Finely grate cucumber with the skin on – should yield about 1 cup (amount as original recipe is written // adjust if altering batch size). Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. This recipe is absolutely delicious! It worked :)))) Thanks, it really looks and tastes great. Thanks so much! I’ve never gone wrong with one of your recipes. Thanks so much for sharing! After I transitioned to a plant based diet, the #1 thing I missed was tzatziki!! Enjoy a simply delicious vegan tzatziki made from cashew sour cream, cucumber and fresh dill. Friends, let’s do this! That could make a big difference! We do have a vegan sour cream recipe which you can find here, but we haven’t tried making this with one. Thanks for the lovely review! We’re so glad you enjoy it, Maddie! Some of the vegan sour creams are more diet-friendly although perhaps not as tasty. We’re so glad you enjoyed it, Lauren! I think it was Chobani. I made way to much 😂. A vegan tzatziki! Love how much it makes. Squeeze as much moisture out of the grated cucumber as possible. I’m a vegan, always trying to veganize everything I can.. Yay! (Almond milk ice cream, btw, is da bomb. All the flavors blended together perfectly. I’ve missed having Tzatziki sauce ever since becoming vegan, so this is such a blessing! 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 Creamy, Tangy, Refreshing vegan tzatziki sauce is super quick and easy to make, healthy, and is great on wraps, salads, as a dip for oven baked potato wedges, and more! Makes about 2 Jan 27, 2020 - Don't miss out on this creamy, vegan tzatziki recipe. Hi Maralina! We had whole wheat pita stuffed with veggies, falafel, hummus, and then topped it with this sauce. Super quick to make too. haha so I like them both. Made this recipe along with Minimalist Baker’s Naan and the Falafel – INCREDIBLE! Thanks so much for sharing! It’s as close to traditional as you can get, save for it … (Sorry, didn’t notice the little stars above the comment, I guess my brain was in the tzatziki heaven) :D. I made this with parsley instead of dill (because it’s what I had!) Oh and Dana, I will make your GENIUS idea for the coconut yogurt made with the canned coconut milk soon as well!! 2 – After I mince the garlic, I put it on a small frying pan and heat it for a few mins before I mix it into the recipe. We are so glad you enjoyed these recipes! We haven’t tried and can’t say for sure, but its worth a shot! This was so good! If you don’t have thick yogurt, options are to strain the yogurt through a kitchen towel to thicken or use part sour cream or creme fraiche. I ended up doubling the garlic, dill, and lemon juice. It’s ideal to use on a vegan gyro, but some other fun ideas include: The flavor combination of cucumber and dill is amazing and pairs so well with a variety of foods! Thank you! I made this for a vegan Mezza feast this weekend. Use freshly minced garlic to get the best result. 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. Also try it as a condiment for spicy Indian food and curries. A couple things I have modified: When I initially made it, it was a little too sweet, but after ~12 hours in the fridge it was perfect. Fantastic! Aw, yay! What a fun dinner! I used Kite Hill brand yogurt (they didn’t have the recommended brand at my store). I added 3 big bulbs of garlic, for a more garlic-y flavour, but next time I might tone it down haha Going to be a perfect pairing with my seitan gyros. But we haven’t tried it so we can’t guarantee results. That’s all I have on-hand. Will be making frequently. LOVE LOVE LOVE!!! xo. Maybe it was sweetened? Vegan Tzatziki sauce with Tofutti Tzatziki is a staple in Greek and Middle Eastern cooking, but it’s made with yogurt, so if you can’t have dairy, you can’t enjoy Tzatziki. We love Culina too! I used dried dill and didn’t like how it turned it kind of a grayish green that looked less appetizing than traditional tzatsziki, but maybe that wouldn’t happen with fresh dill? And that’s why you should thank Silverlinings27k for devising a Vegan Tzatziki. Great subs, Rebecca! Delish! It’s super helpful for us and other readers. Add sour cream… You can replace yogurt with sour cream as well. This easy tzatziki is made with vegan sour cream (or yogurt) and lemon juice for a tangy cucumber sauce without using cashews or coconut. In a medium bowl, add 1 cup, whole milk, thick yogurt. Unless you are looking for a very different flavor, I’d stick to the traditional flavors. Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness. 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. The best damn vegan sour cream is ideal for pairing with all sorts of Mexican goodies: tacos, nachos, dips, loaded potato skins, burritos, enchiladas – you get the idea. Required fields are marked *. I didn’t have time to make the coconut yogurt before so I just used a can of coconut cream and it still turned out great. You will not be subscribed to our newsletter list. of Real Salt, not a pinch. I HAD TO!!! Hmm we haven’t tried it and can’t say for sure. xo. And it didn’t have a coconut flavour to it at all! We use cookies to ensure that we give you the best experience on our website. We don’t think it would freeze well, but if you give it a try, let us know how it goes! Sooooo good. ????❤️. Tzatziki Sauce: 1 5.3oz container unsweetened vegan yogurt. Thank you!!!! Or use part labneh!. Thanks so much for the lovely review! Simply mix all together and there you have it! This was the perfect blend of everything. I like homy dishes. I drank the juice. Loved it, thanks so much! Fortunately, I already have an arsenal of yummy substitutes, including dairy-free tzatziki sauce. We are so glad you and your husband enjoyed it! Thanks so much for sharing! SCORE!!! Tzatziki was one of my favorite dips before going vegan so I’m grateful to have found this recipe. Plus, stay tuned for my Greek-inspired take on a Buddha Bowl! Vegan yogurt substitutes can also work as the base for this recipe. If you give it a try, we would love to hear how it goes! Thanks so much! I paired tzatziki with your easy vegan falafels and just could not stop eating the combo! OMG!!! I am really falling quite in love with this website!! It’s thought to have been inspired by a similar Indian sauce called raita. Garlic – Garlic is the hero ingredient in this dip. This is AMAZING! I made this with Unsweetened So Delicious Brand coconut yogurt and it turned out pretty well. Your email address will not be published. Recipe by Kozmic Blues. We don’t think it would freeze well, but if you give it a try, let us know how it goes! Notify me of followup comments via e-mail. This plant-based tzatziki recipe uses vegan sour cream made from cashews as its base. I made so many of your recipes and never, ever disappointed me. Came out DELICIOUS. Creamy, tangy, delicious tzatziki ready to be spread on all the things. Stored in the refrigerator, it will keep for up to 5 days, sometimes longer depending on freshness of yogurt. Let chill in the fridge for 30 minutes before serving (if possible). Thanks so much for the great recipe! I will definitely be making this recipe again and recommending it to others. You should get a more vibrant color from fresh dill! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE!