Vegan Tzatziki Sauce

Course: Salad Dressing, Sauce

Cuisine: American, Fusion

Diet: Vegan

Keyword: dairy free tzatziki, silken tofu, vegan sauces, vegan tzatziki

Prep Time: 30

Total Time: 30

Servings:

Calories: 45kcal

Author: Cindy Rainey

Creamy vegan tzatziki sauce is made with silken tofu, fresh dill, lemon, and cucumber along with other special ingredients that turn plain tofu into a flavorful saucy bite that rivals dairy tzatziki.

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Equipment

blender

Ingredients

2 med/large cucumbers
16 ounces silken tofu
3 Tablespoons lemon juice
2 Tablespoons sauerkraut
2 Tablespoons olive oil
1½ teaspoon white vinegar
1 teaspoon salt
1½ teaspoons minced garlic three cloves
1 Tablespoon dill weed chopped

Instructions

Wash and deseed the cucumbers. Grate, leaving at least half of the skins on. See blog post for photo and explanation. Squeeze out excess moisture between paper towels until the towels are mostly dry. This will yield about one cup of shredded cucumber. Set aside
Prepare the other ingredients. Squeeze the lemon, peel and chop the garlic, and chop the dill. Set all aside.
Open and drain the silken tofu. Place it in a blender along with the lemon juice, sauerkraut, olive oil, white vinegar, and salt. Blend until well blended and smooth - a couple of minutes.
Stir in the chopped dill , minced garlic, and grated cucumbers.
This vegan tzatziki sauce is best served chilled. It will keep in your fridge for five days if tightly covered.

Notes

This recipe yields about 3 cups which is 12 generous 1/4 cup servings.

This recipe calls for one teaspoon of salt. I like my foods salty and usually end up adding a little more. If you don't like salty food then start with less than that amount and add more to taste.

Nutrition