Vegan Tzatziki Sauce
How do you make homemade vegan tzatziki sauce?
Grate the cucumber and drain it well for one hour to remove excess water. Mix soy Greek-style yogurt with oil, vinegar, salt, and lemon zest. Add crushed garlic, chopped mint, and the drained cucumber. Refrigerate to blend the flavors and remove the garlic before serving this fresh sauce.
A delicious, simple, fresh, incredibly versatile sauce; we can enjoy it with a salad, as a sandwich condiment, with exquisite naan bread, or with anything we like—it will be an irresistible experience. Whether you are vegan or simply want to try new and tasty recipes.
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Servings: Serves 4
Ingredients
- 400 g soy Greek-style yogurt
- 1 cucumber, about 250 g
- 15 ml extra virgin olive oil
- 10 ml apple cider vinegar
- Zest of 1 organic lemon
- 4 fresh mint leaves
- ½ teaspoon salt
- Optional: 1 garlic clove
Instructions
Start by grating the cucumber and placing it in a strainer to drain its liquid for at least 1 hour.
After the resting time, use a spoon to help press it so it drains well.
Crush the garlic clove, finely chop the mint leaves, and grate the lemon zest; set aside.
In a medium bowl, place the yogurt, oil, vinegar, salt, and lemon zest. Mix.
Add the crushed garlic and stir.
Add the chopped mint and the well-drained cucumber.
Mix all the ingredients thoroughly. Preferably let it rest for two hours if you have time; otherwise, at least half an hour.
Before serving, remove the crushed garlic, stir, and enjoy.
Enjoy your meal!
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- 400 g soy Greek-style yogurt
- 1 cucumber, about 250 g
- 15 ml extra virgin olive oil
- 10 ml apple cider vinegar
- Zest of 1 organic lemon
- 4 fresh mint leaves
- ½ teaspoon salt
- Optional: 1 garlic clove