Vegan Tzatziki
When we picked up a package of Gusta Kebab-Shawarma while in Canada, I knew we were going to want to make gyro sandwiches out of it. Which means I had to come up with a vegan tzatziki to go on it. It’s not really something you can just pick up at the store.
After googling a bit, I found a recipe from Minimalist Baker that would be perfect for us, with a few tweaks.
First of all, while I really enjoy coconut yogurt, especially Coyo, it has too much saturated fat for me to use at home.
I honestly had no idea Coyo’s saturated fat was that high until I looked it up for this post Yikes!
You want the thickest yogurt possible for this vegan tzatziki so it doesn’t end up too runny.
Immediately I started keeping an eye out for the plain version of Kite Hill’s greek yogurt. The thickness is right, the taste is right and the saturated fat isn’t out of control.
Once found, the gyro wraps were game on!
This tzatziki was the perfect creamy accompaniment to the Gusta Kebab-Shawarma. We also tried it on Viana Doner Kebab and it was just as tasty with it. If you can’t find any of these specialty vegan meats, it would be just as nice on sliced seitan or falafel. It would also make a lovely dip for fresh veggies or even a salad dressing.
Vegan Tzatziki
Equipment
- fine mesh strainer
Ingredients
- 1/2 cup cucumber seeds removed and grated with skin on
- 1 container Kite Hill unsweetened plain Greek Yogurt
- 2 cloves garlic minced
- 2 teaspoons dried dill
- 2 teaspoons lemon juice
- salt to taste
- freshly ground pepper to taste
Instructions
- Place grated cucumber in a fine mesh strainer over a bowl or the sink and let drain for about 45 minutes.
- Stir together all of the ingredients in a medium bowl. Refrigerate until ready to use.
Notes
