Revolutionizing tradition: How to make vegan tzatziki taste authentic

The quintessential Greek tzatziki, known for its rich, creamy texture achieved with Greek yogurt, is a harmonious blend of garlic and crisp cucumber. Its simplicity is its strength, making it the perfect complement to fries, meat, fish, grilled foods, and bread. We invite you to try a unique take on tzatziki, incorporating zucchini and almonds for those who favor plant-based choices.

While tzatziki holds a special place in Greek cuisine, its origins might be traced back to Turkey, first mentioned in the 17th century by Turkish traveler Evliya Çeleb. The cornerstone of tzatziki is high-fat Greek yogurt, accented with freshly grated cucumber (skin included!) and garlic, all seasoned with salt and pepper and finished with a drizzle of olive oil. Its simplicity belies its deliciousness, enhancing everything from meats and vegetables to a slice of bread.

So, how about crafting a plant-based version of tzatziki that's as creamy and irresistible as the original? A thicker, richer sauce emerges by using soaked almonds to create a smooth cream in place of Greek yogurt and opting for zucchini, especially when in season for less watery content.

Ingredients:

• 1 cup of grated zucchini,
• 1/2 cup of almonds (soaked overnight in water),
• Approximately 5 fl oz of water,
• 1 tablespoon of lemon juice,
• 3 cloves of garlic,
• Salt and pepper to taste,
• A drizzle of olive oil,
• Optional: olives, dill for garnish.

Preparation:

1. Start by soaking the almonds in a bowl of boiling water overnight; this makes them easier to blend.
2. The following day, drain and peel the almonds.
3. Combine the almonds, water, garlic, and lemon juice in a food processor and blend until you achieve a smooth cream.
4. Grate the zucchini on a coarse grater, then mix it into the almond cream—season with salt and pepper to taste. For a finishing touch, drizzle with olive oil, and if you like, garnish with dill.