This Vegan Tzatziki is made with dairy-free yogurt, dill, lemon, olive oil, and garlic. Not only is it healthy, but it livens up all of your summer meals.
Tzatziki brings me back to when I went to Santorini with my sister and my mom. It was right before my sister was getting married in the summer of 2014 and she decided not to have a bachelorette party. So I thought, why not take a girls trip to Greece? We did the usual: took a donkey ride up the city, watched the sunset overlooking the blue domes of that beautiful white city, and of course, ate everything in sight. I loved eating Greek salad, moussaka, and grilled octopus. What I couldn’t get over was how delicious the Tzatziki was! Anytime I would buy tzatziki at a store, it just would not amount to how freaking delicious and fresh it was in Greece. What if I tell you, you can make it yourself? It is my favorite Greek condiment and marinating your chicken in it actually works wonders.
After chopping up your cucumber, it is essential to get rid of the water it releases before adding to the Greek yogurt. A ton of recipes tell you when you chop up the cucumber, to let the cucumber sit in a mesh strainer overnight until it dries out. It is so much easier to place the cucumber in a clean towel and squeeze all that excess water! I sort of winged this part and let me tell you, it tasted great!
How to make Vegan Tzatziki
In a food processor, start by pulsing the cucumber but do not overpulse. Put the cucumber on top of a clean towel and squeeze all that water out. Put to the side.
In the same food processor, place the garlic, lemon juice, dill, and olive oil. Pulse until well blended.
In a medium mixing bowl, add the Greek yogurt and pour in the garlic mixture. Place the cucumber into the bowl. Add salt and pepper and stir.