If you want some vegan Tzatziki that is easy to make, loaded with flavor, and completely dairy free… look no further, this recipe has you set. You don’t even need to strain yogurt for this one. The thick consistency is provided by firm tofu, and you add a whack of flavorings so this sauce adds a punch to whatever meal you are preparing it for. This version of Tzatziki is thick, suitable for spreading in wraps or dropping onto lemon potatoes – you won’t even be able to tell that there is no yogurt in this recipe.
You can easily make the consistency of this sauce thinner if you want to drizzle it on top of a salad – just see the notes for more information on what to do. You can also make this recipe SOS-free by simply omitting the salt (which is optional).
This recipe does not shy away from the garlic. 6 cloves should make an impact, so I’d start with 4 and go from there doing taste tests as you blend. If you know that your garlic isn’t too strong (say, it’s bottled) then you may want to start with the upper amount and even add a little more.
For the extremely easy to make recipe, see below:
Flavor Blast Vegan Tzatziki spread (Oil Free, Dairy Free, Low Fat)
Ingredients
- 12 oz firm tofu drained (about 350g)
- 4-6 cloves garlic minced
- 2 Tbsp lemon juice one lemon
- 1 Tbsp white vinegar or sub more lemon juice or ACV
- 2 tsp apple cider vinegar or sub white vinegar
- 1 tsp lemon zest Optional
- 1 tsp onion powder Optional
- 1/2 tsp salt Optional
- 1/2 tsp black pepper
- 3 Tbsp dill fresh (or 1 Tbsp dry)
- 2 Tbsp parsley fresh (or 1 Tbsp dry)
- 2 Tbsp mint fresh (or 1/2 Tbsp dry)
- 3/4 English cucumber About 8 ounces.
Instructions
- Deseed, and then slice the cucumber into thin slices, and press to remove all juices (use a tofu press, or press in a strainer or juice bag). Set aside (optionally place in paper towels to remove more liquid).
- Add tofu, garlic, lemon juice and zest, vinegars, onion powder, salt and pepper to a high speed blender or food processor and blend until smooth.
- Add the dill, parsley, and mint and pulse until the herbs are small flakes in the spread.
- Add cucumber to blender and pulse a few times to incorporate well.
Notes
Thin with water or plant-based milk as desired.
Sub with other tofu types, such as silken or medium firmness for different consistencies.
This will be thick before adding the cucumber - you may need to scrape down the sides. If you want a very thick tzatziki, use a food processor to blend and ensure you deseed and really dry the cucumber out well.
This makes about 18oz (500g) of Tzatziki.
Adjustments and substitutions
You can use a vegan yogurt instead of the tofu. You should strain it to remove the liquid if it isn’t already extremely thick (like a greek yogurt), and even then you will probably want to strain it some more.
To thin this recipe out, either use more of the citrus or vinegar, or ideally use a plant-based milk so you don’t make it too tangy. You can also change the tofu to silken, instead, for a thinner consistency.
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monica
hi, how long does it keep in the refrigerator, thank you ..
Jen @ Plant Based Recipe
We usually try to use our spreads within about a week – and they’re usually gone by then 🙂 But you might be able to push it a few days extra, or you can freeze.
Jen @ PlantBasedRecipe
I usually try to use it up within 7 days or freeze. This one does keep quite well though I think due to the citrus. I have found it looking fine pushed to the back and forgotten well past this — but I try to play it safe though and freeze if I can’t use sauces in a week 🙂