|Nutritional Guidelines (per serving)|
|Servings: 1 1/2 cups sauce (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tzatziki is a Mediterranean or Greek sauce or dip that is traditionally made with strained yogurt and cucumbers. It is used in Greek dishes such as gyros or Greek salads as a dressing as opposed to other condiments. It is also served with meats or with pita bread accompanying a beef, lamb, fish or chicken sandwich. This dairy-free version uses soy yogurt and strains it through a cheesecloth to thicken it. Try this recipe with vegan friends or for a party to add some newness to traditional dishes. Tzatziki can be eaten at breakfast, lunch, and supper.
Storing Tzatziki Sauce
Because of the addition of cucumbers into the sauce, Tzatziki sauce has a very limited shelf life. As little as two days after making it the cucumbers incorporated into it can start letting off moisture. Therefore, you can freeze them up to 3 months but will lose the texture of the sauce after the initial freezing. When freezing, be sure to separate them into appropriate portions in separate freezer bags. When thawing you will want to gradually thaw from frozen, to the fridge, to the counter at room temperature.
Serving Tzatziki Sauce
Some suggest making the sauce at least a day ahead before serving to ensure the flavors have melded together. Some ways to spruce up a traditional tzatziki sauce is by adding coarsely chopped fresh mint to the finished product or parsley and other greenery as garnish. Depending on how you'll have it, i.e. with veggies, as a spread or as a dip with meats, alter the amount of garlic, lemon juice and mint you might use to allow for the foods' flavors to balance each other out.
- 2 ½ cups plain soy yogurt (such as Silk or Wildwood)
- 1 ½ cup cucumber (peeled and chopped)
- 1 tablespoon salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoon garlic (minced)
- 2 tablespoon fresh dill (chopped)
Place 2 layers of cheesecloth over a fine colander or strainer set over a bowl so that it is not touching the base but so that the entire bottom of the colander is over the bowl. (If part of the colander hangs over the edge of the bowl, you will have a mess!) Pour the soy yogurt over the cheesecloth and place the colander and bowl in the refrigerator for 1 hour.
In a small mixing bowl, combine all of the remaining ingredients. Mix in the strained soy yogurt. Serve cold and store in an airtight container in the refrigerator for up to 3 days.