Recipe: Vegan Tzatziki

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So I'm at it again with the sauces.. this time a tzatziki! ave you had it before? It's such a lovely and refreshing dip/sauce. It's a creamy sauce with herbs, cucumber and even a bit of cheesy something or other. I used some of the Tofu Feta (from last week) and it is to die for delicious!

I really made it because I will be showing you how to make some yummy vegan gyros tomorrow and this is THE topping for any gyro. It's also great on salads and as a dip for pita chips.

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This is super easy to throw together on a short notice. You can make it ahead of time as well because the flavors just seem to get better when they are left to mingle together in the refrigerator.

 

Vegan Tzatziki

8 - 1/4 cup servings

 

  • 6oz  (about 1/2 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
  • 1/4 cup soy milk
  • 2 Tablespoons lemon juice
  • 1 Tablespoon miso (I used white or yellow in this one)
  • 1 Tablespoon parsley, minced
  • 1 Tablespoon fresh dill, minced
  • Tablespoon fresh mint, minced
  • 2 cloves garlic, minced or grated with a microplane
  • 1/4 cup tofu feta
  • 1 cup cucumber, quartered and sliced thin (I used my mandoline)

 

 

 

 

Blend together the silken tofu, soy milk, lemon juice, and miso until very smooth using either a standing blender or immersion blender.

Stir in the remaining ingredients. Taste to check for seasoning (you may want some salt or pepper)

Cover and refrigerate for 1-2 hours. It gets even better overnight!

Nutritional information per serving : Serving size:   1/4 cup

0 WWPointsPlus (1/2 cup is 1 point), 25 calories, 0.6g total fat, 0mg cholesterol, 1.4g carbohydrates, 0.1g fiber, 0.3g sugar, 2.2g protein

 

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