Vegan tzatziki can pull any Greek, Mediterranean or Middle Eastern meal together. It’s a creamy yogurt-based dip loaded with the fresh flavors of cucumber, lemon, garlic and dill.
It often acts as the perfect complement to hot dishes because of it’s cooling effect. In Indian cuisine its counterpart is raita – another creamy yogurt based dip.
How To Make Vegan Tzatziki Sauce
Some plant based tzatziki sauce has the tendency to be runny, flavorless and a little bland. Not this one! It all starts with a creamy base of vegan sour cream and lemon juice in a mixing bowl.
To make sure the sauce isn’t runny, put a small amount of the sour cream and lemon juice mixture in a small bowl and add guar gum. Stir until there are no clumps, then add into the larger mixing bowl. This will help give body to the sauce.
Next, comes the addition of cucumber, chopped garlic, salt and fresh speckles of dill to add a bite of herbaceous flavor!
Simply mix everything together and you’ll have a tasty sauce ready to slather onto anything in your kitchen.
The finished tzatziki sauce can be stored in the fridge for up to 5 days and is the perfect dip for tapas plates with julienned carrots, bell peppers, olives and pita bread. If you try this recipe, let me know! Leave a review below and tag #plantbaseddogguy in your social media posts.
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