Homemade vegan Tzatziki sauce
* Plus 2 hours of refrigeration
Tzatziki sauce can be considered the Greek version of Yogurt Sauce, since it is a very similar sauce, but with a fresher and more lively point thanks to the cucumber.
It is a very creamy sauce that, being made with vegetable yogurt, cucumber and mint, captivates for its versatility and its refreshing flavor, the intense point that garlic and pepper give it and the acid touch that lemon gives it.
Thus, it is ideal for dressing salads, falafel, seitan, tofu, hamburgers such as chickpea, dried tomato and basil burgers; baked vegetables and sandwiches, as well as to accompany and dip with naan bread, pita bread or, in its lighter version, with crudités.
Regarding its nutritional properties, this sauce is rich in isoflavones, lecithin, flavonoids, fiber, proteins, beta-carotene, biotin, terpenoids (antioxidants), omega 3 fatty acids, menthol, cineole, limonene, tannins, vitamins A, C, E, K and from group B ( B1, B2, B3, B5, B6 and B9 or folic acid ); calcium, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium, iodine and zinc.
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- Step 1Peel the cucumber, wash it very well and grate it with the help of a grater. Once grated, pass it to a strainer, wring it out to remove as much liquid as possible and let it drain. Set aside.
- Step 2Meanwhile, wash the mint, chop it and chop the garlic too.
- Step 3Add the yogurt in a bowl, add also the mint, garlic, lemon juice, salt and pepper and stir to mix the ingredients well.
- Step 4When the cucumber is well drained, add it to the bowl and stir well so that it integrates with the rest of the ingredients and put it in the fridge for a minimum of 2 hours. When the flavors have settled and the sauce is very cold, serve.