Cool as a Cucumber Vegan Tzatziki – Fat-Free
Dairy-free Dill Tzatziki Sauce – No-oil
My oldest daughter used to love Tzatziki sauce – you know, the Greek one – with cucumbers and yogurt and Dill? So it fell off my radar when we became plant based in 2013, but the other day I was thinking, why have I not created a vegan version of this for her yet???
So a couple days ago, I did, and here is the recipe, it’s extra awesome because I figured out how to make it without having to drain the cucumber juice – so it’s faster and easier than usual recipes.
However, I was running out of time, so just as I was about to make it with herbs from scratch, I realized I had the Epicure Lemon Dilly Dip Mix and that it would work great. So this version uses that spice mix.
Instead of the Lemon Dilly Dip Mix use fresh or dried dill, a bit of mint if you have it, some onion powder, garlic powder, and a teaspoon or two of lemon juice.
I plan to post a non-Epicure spices version as soon as I make it again! If you live in Canada then you can buy it from me here and ship it to yourself.
The reason I am posting this recipe is because using tofu turned out a very tasty and refreshing vegan Greek Tzatziki, with great consistency. Apple cider vinegar is the right acid to use, in my opinion, because it is slightly sweet, and gives a yogurt flavour.
Use medium tofu to make a low-fat, dairy-free, yogurt substitute and in the food processor it is ready in just a few minutes.
I hope you find a way to make it too!Jump to Recipe
Here is a lovely picture of Greece for us to consider as we enjoy our Tzatziki! I’ve never been, but I would love to go!!! I wonder how the vegan options are there.
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Cool as a Cucumber Vegan Tzatziki
Plus, this recipe is easier than most traditional Tzatziki recipes because there is no need to drain the cucumber liquid. The reason? It uses thick Medium Firm Tofu, as a yogurt replacement. The cucumber liquid is required to make it the perfect consistency. Rather than fussing with cucumber in a colander or strainer, you can make this in 2 easy steps in a food processor. Less mess, fast, easy, chunky, fresh, and dillicious in 5 minutes.I made this with the Lemon Dilly Dip Mix from Epicure, I've included untested instructions if you don't have the mix, and hope to test and update that version here soon.
Instructions and Ingredients
- 525 g Tofu Medium Firm Regular, rather than silken
- 2 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/8 black pepper
- 3 tbsp Epicure Lemon Dilly Dip Mix
OR Instead of the Dip Mix:
- 3 tbsp dill dried
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp mint optional
- 1 tsp lemon juice
- 3 cups English Cucumber long, unpeeled, in large chunks
- Add tofu to food processor with Epicure Lemon Dilly Dip Mix (or individual herbs), salt, pepper, apple cider vinegar. Blend on high until creamy.
- Add cucumber chunks and process on high or low until just diced, some larger chunks should still remain, do not over process or the dip will be too runny.
- Serve! The flavours will blend almost immediately.
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