Vegan Tzatziki

Vegan Tzatziki. I mean, you can’t have a vegan gyro without tzatziki, and you probably also might want some with your falafel, or even to dip you grape leaves in (that’s me, I want it to dip my grape leaves in it).

So I have created a pretty simple vegan tzatziki to serve all of those needs.

Sadly I have yet to find a vegan yogurt in the United States as thick as Greek yogurt, which is what I used to make tzatziki with in my pre vegan days.

To solve this issue, I decided to use the almond milk yogurt I normally use and mix in some vegan mayo to thicken it up. It worked like a charm.

I also think it would work rather nicely to substitute a thick, but not too thick, vegan sour cream in place of the yogurt. If you did this I would maybe skip the mayo.

So, if a Mediterranean meal is on your menu, and you are looking for an easy and delicious vegan tzatziki, look no further. This one should do the the trick.

INGREDIENTS:

  • 1 cup vegan plain unsweetened yogurt

  • 1/4 cup vegan mayo

  • 2 Persian cucumber finely diced. Or you can use one small English cucumber

  • juice from 1 lemon

  • 1-2 teaspoons minced garlic

  • 1 tablespoon fresh minced dill

  • a few finches of salt to taste

  • a few minced mint leave (optional)

INSTRUCTIONS:

  1. In a medium bow,l mix together all of the ingredients. I like to add a few pinches of salt and taste to adjust.

  2. Store in an airtight container in the fridge for up to a week.

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