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Vegan Talatouri (“Tzatziki”)

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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. 1

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

  2. 2

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

  3. 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.
  4. 4

    Mince herbs.

  5. 5

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

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
View Online: https://www.doesitvegan.com/recipe/vegan-tzatziki/

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From the Bottom of My Hearth, Christi of Does It Vegan?