Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice's Kitchen
I was testing out what turned out to be a really delicious Tofu Souvlakia. The recipe called for vegan tzatziki, but no recipe was included. So, I went to my go-to vegan recipe source, Rainbow Plant Life and found this one. It’s absolutely scrumptious. I had fresh mint, but no dill, so I used that. In the photo, you’ll see this sauce beneath the Tofu Souvlakia. I didn’t have traditional pita, so I used whole wheat lavash. I sprinkled a bit of fresh lemon juice and kosher salt over the arugula and tossed for some green freshness. This was so dang good.
Ingredients
10 ounces plain-flavored thick and tart vegan yogurt*
8 ounces English or Persian cucumber, unpeeled
3 Tablespoons minced fresh dill or fresh mint
2 fat garlic cloves, grated or crushed in a press
2 teaspoons good-quality red wine vinegar, white wine vinegar or fresh lemon juice
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper, to taste
1 to 1½ Tablespoons good-quality extra virgin olive oil
10 ounces plain-flavored thick and tart vegan yogurt*
8 ounces English or Persian cucumber, unpeeled
3 Tablespoons minced fresh dill or fresh mint
2 fat garlic cloves, grated or crushed in a press
2 teaspoons good-quality red wine vinegar, white wine vinegar or fresh lemon juice
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper, to taste
1 to 1½ Tablespoons good-quality extra virgin olive oil
Instructions
Use the wide holes on a box grater to grate the cucumber. Add the grated cucumber to a thin dish towel, nut milk bag, or cheesecloth. Squeeze or wrap it tightly, and wring out as much water as you can. Add the yogurt to a medium bowl. Add in the grated cucumber, dill, garlic, 2 tsp vinegar or lemon juice, salt, pepper to taste, and 1 tablespoon olive oil. Mix well. Taste for seasonings, adding more salt, vinegar, or olive oil as needed. If possible, rest in the fridge for 15 to 30 minutes (or for several hours) to allow the flavors to marry. Drizzle with olive oil before serving.
Use the wide holes on a box grater to grate the cucumber. Add the grated cucumber to a thin dish towel, nut milk bag, or cheesecloth. Squeeze or wrap it tightly, and wring out as much water as you can. Add the yogurt to a medium bowl. Add in the grated cucumber, dill, garlic, 2 tsp vinegar or lemon juice, salt, pepper to taste, and 1 tablespoon olive oil. Mix well. Taste for seasonings, adding more salt, vinegar, or olive oil as needed. If possible, rest in the fridge for 15 to 30 minutes (or for several hours) to allow the flavors to marry. Drizzle with olive oil before serving.
Notes
*Note 1: A thick yogurt is essential because it will be watery otherwise. Also, a naturally tangy/tart yogurt helps, as naturally sweet varieties taste a bit strange in savory dip like this. Nisha’s preferred yogurt brands for this recipe are Culina (favorite), CocoJune (favorite), GT’s CocoYo, Anita’s coconut yogurt, or Kite Hill Greek-style almond milk yogurt. However, I didn’t have any of the above yogurts in the fridge, so I used my Homemade Instant Pot Cashew Yogurt and it tasted just fine and dandy.
Note 2: Nisha prefers English cucumbers or Persian cucumbers, as they’re sweeter and seedless, but you can use a regular cucumber if needed (the skin is a little tough, so you may want to peel it).
*Note 1: A thick yogurt is essential because it will be watery otherwise. Also, a naturally tangy/tart yogurt helps, as naturally sweet varieties taste a bit strange in savory dip like this. Nisha’s preferred yogurt brands for this recipe are Culina (favorite), CocoJune (favorite), GT’s CocoYo, Anita’s coconut yogurt, or Kite Hill Greek-style almond milk yogurt. However, I didn’t have any of the above yogurts in the fridge, so I used my Homemade Instant Pot Cashew Yogurt and it tasted just fine and dandy.
Note 2: Nisha prefers English cucumbers or Persian cucumbers, as they’re sweeter and seedless, but you can use a regular cucumber if needed (the skin is a little tough, so you may want to peel it).
Nutritional Information: Calories: 69kcal; Carbohydrates: 5g; Protein: 1g; Fat: 2g; Saturated Fat: 0.3g; Polyunsaturated Fat: 0.2g; Monounsaturated Fat: 1g; Sodium: 131mg; Potassium: 46mg; Fiber: 0.3g; Sugar: 2g; Vitamin A: 41IU; Vitamin C: 6mg; Calcium: 53mg; Iron: 0.1mg
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