When you have tree nut allergies in a vegan household finding nut free versions of any recipe is sometimes difficult. My recent vegan gyro attempt motivated me to make tzatziki sauce and so I did. My dairy free yogurt (ripple) made out of peas was the missing ingredient needed to make this come true.
The sauce is lightning fast to make and takes very few ingredients and versatile too. In fact, I can see this being used as a creamy vegetable dip with carrots or red peppers for the kids. It's as simple as peel, chop, dump and press a button. I used a food processor to pulse everything together but it's also very doable in a blender.
My first time trying the recipe out, I didn't have fresh dill and so I used dry dill, and there wasn't a huge difference in taste. Making this totally ok without the fresh dill. Of course, the fresh dill did make the taste more intense which was better in my opinion.
I'd also like to point out that due to the yogurt being more of a brownish color (it's made out of split peas), the tzatziki sauce was darker than most versions with white yogurt.
Tzatziki Sauce (nut free, dairy free)
Makes: roughly 2 cups
- ½ cucumber
- 1 Tbsp minced garlic
- 1 Tbsp fresh lemon juice
- ½ tsp salt
- 1 Tbsp fresh Dill
- 1 container of vegan yogurt (plain). I used Ripple brand.
- Peel the cucumber and chop into small pieces.
- Add all ingredients to a food processor or blender and pulse until smooth or to your desired consistency
- Optional: you can chop cucumbers into smaller pieces then strain through a paper towel or cheese cloth to remove excess water. This gives it a creamier taste and keeps better for the next day.