You folks ready for some rad Mediterranean dishes? Because I love Mediterranean and Greek food so much that I actually work at a Mediterranean restaurant as my day job while I’m going to college. I have hummus and falafel every damn day at work. And I still crave it. I’m craving it right now. So if you’re here with me, you better get ready to love it too.
If you already love Greek food but you aren’t vegan, you probably know tzatziki sauce pretty well. If not, it’s time to play catch-up: tzatziki (supposed to be pronounced zot-zeek-ee but is pretty widely pronounced ta-zeek-ee instead, so I just fit in by sticking to the latter) is a Greek yogurt dip made with cucumber and dill. Working at a Mediterranean restaurant, it’s one of our most commonly ordered dips, but I had been vegan for years before beginning work there, so I have never actually tried our house tzatziki. Honestly, I’ve almost completely forgotten how dairy yogurt tastes, so sometimes I will smell our yogurt dips to try to remember, and for an instance I will, but the next instance I’ll have forgotten again. Obviously things go by in my life constantly that I will never try because of their use of animal products, but tzatziki has had me curious for a long time because it seems like something I might actually enjoy in my pitas or on my salads!
So, to align with my unending quest to veganize the world, I decided to jump right in to making a vegan yogurt dip, hoping that I would finally satisfy my curiosity.
An important step in making this yogurt dip is getting a good yogurt. I still haven’t found a brand that sells vegan greek yogurt, but I imagine that the thicker, more sour yogurt would be great for this recipe. If you ever find one or make one on your own, let me know what you think. Maybe I’ll just have to make one on my own as well! Instead of any greek style yogurts, I used So Delicious‘ plain coconut yogurt, but I think that coconut’s natural sweetness made it a little sweeter than other yogurt alternatives might. For this recipe, I used two of the small containers of plain coconut yogurt (about 11 oz.) so If you want to make a little more by using the bigger container (24 oz.) for your next poppin’ vegan Mediterranean party (we all know and love those), just double the rest of the ingredients!
Once you have your yogurt down, you’ll just need to add your cucumber, dill, garlic, lemon juice, salt, and pepper, and your dip will be complete! It really is a great, refreshing dip to have with pita chips or in a classic Greek meal with rice and shredded greens. PLEASE do let me know if you try it out! I’d love to hear that I’m contributing to the vegan movement and not just making food and taking pictures of it just to sit in my room alone and write to myself 😀
Vegan Tzatziki Dip
- 2 containers vegan yogurt 5ish oz. each
- 1/4 cucumber shredded
- 1/2 squeezed lemon juice
- 1 clove garlic minced
- 2 tbsp fresh dill minced
- 1 tsp salt to taste
- 3/4-1 tsp pepper to taste
Shred your cucumber, mince the garlic and the dill, and juice your lemon.
Add all ingredients together in a small mixing bowl until combined. Serve cold with pita bread, pita chips, or in a wrap or salad.
If you like this recipe, check out some of my other Mediterranean creations.
Love and peace to you,