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  • krysten

Vegan Tzatziki: Greek Cucumber Sauce



I love Greek food, and I think my family makes the best Greek feast, of course. There is nothing like a big plate of Greek food and a dollop of homemade tzatziki sauce. Tzatziki is a Greek cucumber yogurt dip that has garlic and dill in it. It goes great on lamb and basically anything you want it to go on.

When I eat with my family and there is tzatziki, I always eat some but never know how I will feel after since I don't eat much dairy. I also believe that the more garlicy, the better... which is one of the many reasons why I love this sauce. It truly compliments anything you eat it with and ties any dish together.

I love to smother veggies or chips in this dip or cover any meat with it, too. It especially goes great with this lamb burger recipe. (see recipe here)

I love recipes that you can make in the blender and, while I like to share easy recipes with you, this one is easy but requires some extra steps outside of simply turning on and off your blender.

This recipe is inspired by the Walt Disney World: Epcot Food and Wine Festival Cookbook from 2016. I made some changes, added more garlic and added a step to make it as authentic as possible. My mom said this tastes perfect and that the flavor and texture are perfect. She said she wouldn't change a thing. My mom is Greek and is really picky when it comes to Greek food, so I trust her opinion on this one.

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INGREDIENTS

1 cup cashews, raw

1/2 cup flax milk, unsweetened (or dairy free milk)*

3-4 TB white balsamic vinegar

3 garlic cloves, whole

4 garlic cloves, minced

1/4 cup dill, fresh & minced

2 tsp cumin

1 1/2 cup cucumber, peeled, seeded and grated (about 3 large)

1/2 tsp sea salt, optional

*For WHOLE 30 use approved dairy free milk.

Directions:

Mix cashews, flax milk, 3 garlic cloves in the blender until smooth and creamy. Transfer to a large bowl with a lid.

Peel the cucumber; cut into quarters length-wise. Carefully cut or scrape out seeds (the softer inner part) and set aside to eat them later. Shred the remaining cucumber. Transfer shredded cucumbers to a large dish towel and squeeze out all water. You will be surprised as to how much liquid will come out of the cucumber shreds. Set aside. (See before and after photos below of what your cucumber will look like after you squeeze the water out of it)


Mince your remaining 4 cloves of garlic; add to mixture and stir.

Measure out 1/4 cup fresh dill and mince; add to mixture and stir.

Add in your shredded cucumber, stir and cover. Place in the fridge for about 30 minutes to completely cool.

Add this sauce to your favorite dishes, use it as a dip or eat it with a spoon! It goes great on this Greek Lamb Burger.



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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.