Vegan Talatouri (“Tzatziki”)

At least in the US, what’s sold as tzatziki is really talatouri: a Mediterranean (dairy) Greek yogurt-based sauce with cucumber and herbs.

Authentic tzatziki typically doesn’t include dill and mint! It’s also brightened with vinegar instead of lemon juice –

but…

it also generally isn’t vegan. And apparently, until Oatly starts selling its vegan Greek yogurt in this country, the best alternatives I can find are coconut-based.

coconut “tzatziki”?! gross!

valid.

Thankfully, I conducted an extensive review of unsweetened plain vegan yogurt. Cocojune Organic Cultured Coconut is the least coconutty option. However, it must be strained for this recipe, so if you want/need to skip that process, Culina Greek-Style Dairy-Free Yogurt is an acceptable second choice.

Lemon juice or vinegar – indeed, anything acidic – will mute any coconut flavor. And if you’re adding herbs, it will be almost completely masked.

no, like, really gross…

Nevertheless, I recognize a strong aversion or allergy may be present. Opt for Kite Hill Greek Style Yogurt if that’s the case. Its color and mouthfeel aren’t as similar to dairy Greek yogurt, but it will mercifully spare you any visceral, physical reactions!

Print Recipe

Vegan Talatouri (“Tzatziki”)

Author: Does It Vegan? Cooking Method: Chopping, Food Processing, Grating, Juicing (Reaming), Mincing, Mixing, Seeding, Shredding, Straining, Trimming Cuisine: Cypricot, Greek, Mediterranean Category: Condiments and Sauces, Snacks and Appetizers

Description

Choose vinegar and omit herbs for authentic tzatziki.

For the amped-up flavor experience that is talatouri, however, use lemon juice plus all the dill and mint you want!

Ingredients

• 2 cups (450 mL/g) vegan regular or Greek-style yogurt (See: Notes.)
• 1 clove garlic
• 2 Tbsp (30 mL/g) lemon juice or white wine vinegar
• 1 Persian or English cucumber
• 1 handful fresh dill (optional)
• 1/2 handful fresh mint (optional)
• 1/2 tsp (2.5 mL) kosher salt (or about half as much table salt)
• 1/4 tsp (1.25 mL) ground back pepper

Instructions

1. If using vegan regular yogurt, strain to remove liquid and create Greek yogurt.

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2. Peel garlic. Using a microplane, grate into lemon juice or vinegar. Set aside 10 minutes.

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3. Meanwhile, wash, halve and seed cucumber. Trim one end of each half, then holding an untrimmed end, use a box grater to grate both halves onto a kitchen towel. Gather ends of towel and squeeze out as much cucumber liquid as possible. Set aside.

   I like to use a melon baller to seed cucumber, but a teaspoon works just as well.
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4. Mince herbs.

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5. Thoroughly combine all ingredients. If time allows, refrigerate overnight for flavors to meld before using as desired.

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Note

I recommend straining Cocojune Organic Cultured Coconut. However, for the price of a slightly stronger coconut flavor, Culina Greek-Style Dairy-Free Yogurt may be used as-is.

Source Kite Hill Greek Style Yogurt to avoid coconut altogether. And read my unsweetened plain vegan yogurt review regardless!

Keywords: tzatziki, talatouri, vegan tzatziki, vegan talatouri, Greek yogurt recipes, vegan Greek yogurt recipes