This fresh and herby Vegan Tzatziki takes only minutes to make and is fantastic as a dip. But it can be equally delicious in a wrap, pitta bread or as part of a salad.
What You'll Need
- Plain Yoghurt - We used Alpro Plain Soy Yoghurt, but any plain or Greek Style Vegan Yoghurt will be delicious. I haven't tried Coconut based Yoghurt but as long as it's Plain it should be usable.
- Fresh Herbs - This recipe calls for Dill, Parsley and Basil. It's important to use Fresh Herbs here as they make a huge difference to the taste.
- Lemon Juice - Again, this needs to be fresh Lemon Juice that's used. Using any shop bought lemon Juice will alter the taste of your Tzatziki.
- Cucumber - If you're finding it hard to get your kids to drink more water, get them to eat it instead. Cucumbers are 95% water! They contain Vitamins B1, B2, B3, B5 and B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium & Zinc. And because of their high B vitamin content, they are a great energy boosting food. So if you've got tired little ones in the afternoon after nursery or school, offer up some Cucumber as a snack. .
- Garlic Granules - We use Garlic Granules instead of fresh here to give it flavour, without adding the raw Garlic 'spice' that isn't too popular with kids. It's affordable, easily accessible, and great to have on standby in the kitchen for salad dressings and marinades.
- Mixing bowl
- Sharp Knife
How to Make it
- Finely chop the fresh herbs, then dice the cucumber and add all of the ingredients to the bowl together as pictured above on the right.
- Stir all of the ingredients together until you have a well combined creamy Tzatziki.
What is Tzatziki?
Tzatziki is a traditional Greek dip made from yoghurt, cucumber, lemon juice, salt and fresh herbs like mint or dill.
In our Tzatziki, we mix up the traditional recipe a little by using a combination of fresh Mint, Dill and Basil. The flavours in this Tzatziki compliment each other very well and make it a delightfully different take on the traditional version.
Some traditional recipes also include olive oil in the list of ingredients, but we generally don't feel like it adds to the flavour enough to include it. However, there's nothing stopping you drizzling a little olive oil and sprinkling some sea salt over a dipping bowl of Tzatziki, for garnishing purposes.
How to make Tzatziki Vegan friendly?
All you need to change is the Yoghurt. You can buy soy, coconut and almond based alternative's in most supermarkets. The other ingredients are handily already naturally Vegan.
This can be stored in the fridge, in an airtight container, for up to 5 days.
One of our favourite ways to enjoy this Tzatziki is with our Greek Tofu Pittas. It also goes really well with salads or as a dip with sliced veg, crackers, chips, crisps or toasted pittas.
Hummus, Avocado and Tzatziki on Toast (or in a wrap) is also another go-to of mine.
This will keep for 3-5 days in an airtight container in the fridge.
Although Soy Yoghurt can be frozen, the texture and taste aren't quite the same after and so would only normally lend itself to use in cooking, baking or smoothies. For this reason we would recommend that this Tzatziki should be eaten fresh.
Here are a few of our other delicious sauces you might like to try.
- Mixing Bowl
- Sharp Knife
- ¼ Cucumber finely diced/cubed
- ½ cup Plain Unsweetened Non-Dairy Yoghurt (we use Alpro Plain Yoghurt)
- ¼ teaspoon Garlic Granules
- ¼ teaspoon Sea Salt
- 1 tablespoon Lemon Juice
- 1 tablespoon chopped Fresh Dill
- 1 tablespoon chopped Fresh Basil
- 1 tablespoon chopped Fresh Parsley
- Finely chop the Dill, Basil and Parsley.
- Finely dice the Cucumber.
- Put all of the ingredients into a bowl and mix through thoroughly.
- Put the Tzatziki in the fridge for 30 minutes to chill.