Tzatziki Cucumber Sauce
This healthier, lower-fat version of tzatziki sauce is super simple to make and delicious on everything from salads and grilled veggies to its traditional use as a dip for falafels and other Greek foods.
Servings: 2 cups
Calories: 15kcal
Ingredients
- 3/4 cup grated cucumber
- 12 oz package firm silken tofu
- 1 med clove garlic
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh mint or dry
- 1 teaspoon dry onion flakes
- 1/4 teaspoon salt to taste
- pinch of pepper to taste
Instructions
- Begin by preparing the cucumber by washing and drying it well. I like to leave the peeling on mine. Slice the cucumber in half and use a spoon to scrape out the seeds. Some people leave the seeds, but I prefer to make this recipe without them.
- Next, use a grater to grate the cucumbers being careful not to slice your fingers. There are plenty of different graters, but I prefer a larger grate cut for this cucumber dip.
- Cucumbers are full of water, so the next step of draining the water from the cucumber is arguably the most important. There are a number of methods for doing this. Personally, to speed things up, I like to place the cucumber in a sieve and use my fingers to press out the water over a bowl or the sink.
- Next, place all of the other ingredients plus half of the grated cucumber into a blender or a food processer and blend until nice and smooth.
- Pour the tzatziki sauce into a bowl and stir in the other half of the prepared cucumber. This provides the dip with a little more texture and makes it fuller.
- Serve immediately or place in the refrigerator for a couple of hours. Chilling will help firm it up and give time for the flavors to marry up. Keeps for about 4 days in an airtight container in the refrigerator.
- Delicious used as a dip for raw or grilled veggies, as a salad dressing, spread on sandwiches and wraps, and with falafels. See some of my serving suggestions above.
Video
Notes
Pro Tips:
Watery- To prevent this sauce from being too watery, make sure to drain and squeeze excess moisture from the grated cucumbers before mixing them with the sauce.
Storage- Vegan tzatziki sauce can last up to 5 days in the refrigerator when stored in an airtight container, making it great for meal prep and leftovers.
Freezing- It will not freeze well. Our sauce is made with silken tofu which changes texture when frozen. It won't become creamy again after defrosting.
Nutrition
Serving: 2Tbsp | Calories: 15kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 39mg