Vegan Tzatziki Food
VEGAN TZATZIKI
Make and share this Vegan Tzatziki recipe from Food.com.
Provided by Veganized
Categories Greek
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.
- Taste, add pepper to taste and more salt if needed. Set aside.
- Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).
- Add cucumber (and herbs, if using) to tofu dip, and stir to blend.
- Cover and refrigerate for at least 2-3 hours.
Nutrition Facts : Calories 128.4, Fat 9.2, SaturatedFat 1.3, Sodium 323.3, Carbohydrate 6.1, Fiber 0.5, Sugar 2.6, Protein 6.5
SIMPLE VEGAN TZATZIKI SAUCE
A mild and vegan version of tzatziki sauce, a great refreshing, cooling sauce or dip.
Provided by stronglive1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- Puree tofu, cucumber, and orange zest in a food processor until smooth.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 1.1 g, Fat 1.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 2.1 mg, Sugar 0.4 g
VEGAN TZATZIKI RECIPE BY TASTY
Here's what you need: coconut yogurt, lemon, white wine vinegar, salt, pepper, garlic, olive oil, cucumber, fresh dill
Provided by Betsy Carter
Categories Snacks
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a blender or food processor, combine coconut yogurt, lemon juice, vinegar, salt, and pepper. When creamy, add chopped garlic and oil. Blend again.
- Seed and grate cucumber and wrap in towel.
- Squeeze excess water out of cucumber.
- Add cucumber to coconut yogurt dip, and stir to blend.
- Cover and chill 2-3 hours.
- Garnish with dill.
- Serve with chips, crackers, or veggies.
- Enjoy!
Nutrition Facts : Calories 133 calories, Carbohydrate 9 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, Sugar 3 grams
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- Finely grate cucumber with the skin on - should yield about 1 cup (amount as original recipe is written // adjust if altering batch size). Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup (amount as original recipe is written // adjust if altering batch size).
- Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.
- Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.
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