Lactose intolerant or vegan and love Greek food? Try this dairy-free vegan tzatziki.
You don’t really need me to tell you how to make tzatziki, the Greek dip do you?
It’s so simple, you should never buy the supermarket stuff. Just get some Greek yoghurt and grate some cucumber and garlic into it and let it sit for a while.
When we went lactose-free for a month in January, I was trying to come up with one that didn’t use milk yogurt. One of my most successful attempts was blending almonds and almond milk into a paste in the Nutribullet, then adding the other ingredients. It tasted good … but it was a calorie bomb and super filling. Tzatziki is meant to be a light dip, not a main course.
My next effort fared better – I used soya yoghurt, straining it first by using a muslin to make it thicker.
Of course, if you want normal tzatziki, replace the soya yoghurt with Greek-style pre-strained yoghurt and remove the straining step.
500g plain soya yoghurt (sugar free)
1-2 garlic cloves or 1 tsp garlic paste
1tsp olive oil
salt and pepper
Take a fine sieve, put a muslin in it and place over a bowl. Leave overnight in the fridge
When ready, grate the cucumber on a coarse grater and sprinkle with salt and pepper, then squeeze the water out and add to the yogurt.
Crush the garlic and add along with the olive oil. Mix and leave to stand for 30 minutes for the flavours to kick in.
If you’re using My Fitness Pal, you can link to the recipe here (you need to be logged in to view)