Homemade vegan tzatziki sauce
* Plus two hours of chilling
Tzatziki sauce can be considered the Greek version of yogurt sauce, as it is a very similar sauce but with a fresher, livelier touch thanks to the cucumber.
It is a very creamy sauce which, being made with plant-based yogurt, cucumber and mint, captivates with its versatility and refreshing flavor, the intense kick that garlic and pepper add and the tangy touch of lemon.
Thus, it is ideal for dressing salads, falafel, seitan, tofu, burgers such as chickpea, sun-dried tomato and basil burgers, roasted vegetables and sandwiches, as well as for serving and dipping with naan bread, pita bread or, in its lighter version, with crudités.
As for its nutritional properties, this sauce is rich in isoflavones, lecithin, flavonoids, fiber, protein, beta-carotene, biotin, terpenoids (antioxidants), omega-3 fatty acids, menthol, cineole, limonene, tannins, vitamins A, C, E, K and the B group (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 a grater. Once grated, transfer it to a strainer, squeeze it well to remove as much liquid as possible and let it drain to get rid of the rest. Set aside.
- Step 2Meanwhile, wash the mint and chop it, and chop the garlic too.
- Step 3In a bowl, put the yogurt and add the mint, garlic, lemon juice, salt and pepper and stir so that the ingredients are well mixed.
- Step 4When the cucumber is well drained, add it to the bowl and stir well so that it blends with the rest of the ingredients, then put it in the fridge for at least 2 hours. When the flavors have melded and the sauce is well chilled, serve.