Revolutionizing tradition: How to make vegan tzatziki taste authentic

Explore plant-based cuisine's fresh, creamy, and flavorful realm with a vegan twist on the classic Greek tzatziki. This recipe retains all the beloved qualities of the traditional version, proving that vegan options don't have to compromise on taste.

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.