Strictly speaking Tzatziki a typical summer dish. However, my cravings for Greek food were so extreme that this delicious, aromatic yogurt sauce just had to be there in January. However, I hope my husband ate garlic today too, if you know what I mean.
The base for this wonderfully delicious tzatziki is coconut yogurt. Here you have the choice of making it yourself, or just going for the supermarket shelf. So far, I haven’t ventured into making homemade yogurt, so I’m using store-bought vegan coconut yogurt in this recipe. It not only tastes good, but also strengthens the intestinal flora with the help of the probiotic cultures it contains.
Because coconut yogurt alone would be boring, a finely grated cucumber, lots of garlic, lemon juice, salt and freshly ground pepper is added. Voilà! Oh yes, one spice is still missing: fresh dill! It still gives the tzatziki a particularly fine touch. Besides, the green spice is also super healthy and contains numerous vitamins, as well as minerals such as potassium, calcium and sodium.
The preparation is fantastically simple, grate the cucumber, put it in a bowl and mix with the rest of the ingredients. Then it’s best to eat a lot of it (ideally together with your partner) and enjoy the smell of garlic afterwards. By the way, it tastes great together with vegan naan bread , fresh vegetables and olives. Look forward at the best now already to my next Recipe, the Greek Chickpea Tzatziki Bowl . Yum!
Yummy! I’d say go for it with this delicious vegan dip?
This vegan tzatziki is:
- Simply made
Variations desired? Instead of dill, simply add fresh mint and cumin. Tastes very tasty.
I am quite sure you will love this vegan tzatziki as much as I do! If so, I’m happy to receive a review at the very bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
6-Ingredient Tzatziki (vegan, lactose-free)
- 150 g Cucumber with peel gratinated (snake cucumber) *
- 400 g Coconut yogurt I use the private brand of Alnatura
- 2 Piece Garlic cloves peeled and pressed or very finely chopped **
- 15 g fresh dill finely chopped or 2 tablespoons dried
- ¼ tbspn Sea salt and pepper
- 22 ml freshly squeezed lemon juice
- Optional: 15-30ml extra virgin olive oil for extra flavor and creaminess
- Optional: 2-3 sprigs fresh mint
- a pinch of cumin
- Finely grate cucumber including peel with a kitchen grater. It should yield about one cup. Line a bowl with a clean kitchen towel, pat dry the guaranteed cucumber inside layers to take away excess liquid. When finished, it should yield about ¼ cup of dry patted cucumber au gratin.150 g Cucumber with peel
- Place coconut yogurt in a large bowl, add cucumber au gratin, garlic, dill, salt, pepper, lemon juice and olive oil (optional) and mix well with a spoon. Alternatively: Instead of dill, add fresh mint and a pinch of cumin.150 g Cucumber with peel, 400 g Coconut yogurt, 2 Piece Garlic cloves, 15 g fresh dill, ¼ tbspn Sea salt and pepper, 22 ml freshly squeezed lemon juice, Optional: 15-30ml extra virgin olive oil, Optional: 2-3 sprigs fresh mint, a pinch of cumin
- Taste and enjoy!
- Store leftovers in an airtight container in the refrigerator for up to 5 days.