Vegan Tzatziki (Soy and No Soy)

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Tzatziki is one of my favorites, it's just so refreshing, perfect to combine with most Middle Eastern meals, I don't know what's falafel without it. So I had to find a way to make it vegan. I ended up creating two recipes, and they're both so delicious!

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It was so fun making this, it brought back memories of when my mom would help me in the kitchen to make garlicky dips when I have my friends over. We would always, always add sumac. Mmmmm.

Comparison

I have to say if you're not allergic to soy, then make the soy version, it's easier to make and to flavor. It also has more of a yogurt-like texture. It was so delicious, I could eat it straight up with a spoon.

The cashew-based version is also good, but it's better to use it as a paste, spread it on toast or with a falafel burger. It's very delicious, don't get me wrong, but if you're looking to make an authentic tzatziki, then you gotta make it ahead of time. Because it takes a while to process the cashews, it ends up warm, and I don't think anyone wants a warm tzatziki.

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Some ways to enjoy this dip is with falafel, chips, veggies, or moussaka!

Recipe #1 Soy tzatziki 

• 1 package firm tofu preferably silken (400 grams/14 oz)
• 6 tbsp lemon juice or juice from 2 lemons
• 3-4 garlic cloves
• 2 tsp sumac (it's a must!)
• 1 tbsp olive oil
• 2 tbsp tahini
• 2 tbsp chopped dill
• 2 tbsp chopped parsley
• ≈10 fresh mint leaves
• 1/2 Persian cucumber diced
• sea salt and pepper to taste
• hemp hearts optional

Recipe #2 Soy-free tzatziki

• 2 cups cashews soaked for +4 hrs
• 6 tbsp lemon juice or juice from 2 lemons
• 3-4 garlic cloves
• +1 tsp sumac (it's a must!)
• 2 tbsp olive oil
• 2 tbsp tahini
• 2 tbsp chopped dill
• 2 tbsp chopped parsley
• 10 fresh mint leaves
• 1/2 Persian cucumber diced
• sea salt and pepper to taste
• hemp hearts optional
• 6-8 tbsp filtered water

Method:

1. Process everything together in a food processor except for the herbs and cucumber. (Water if making the cashew-based)
2. When it reaches a creamy consistency, add the herbs and cucumber and processes. Taste it and adjust the flavor if necessary.
3. Soy-free: It will take a while to process, keep scraping the sides with a spoon, then after at least 5 minutes, start to slowly add some water until it reaches the desired consistency. Then add the herbs and cucumbers and process.