I’m starting to sound like a broken record, all this talk of homemade Vegan yogurt.
But I couldn’t resist telling you about this . . . this wonderful, tangy, cool, creamy, lemony, herby deliciousness.
This is the first derivative recipe that I have made with a batch of my homemade Vegan yogurt (other than my almost daily yogurt/fruit/granola parfait). It might just open up a whole new world of deliciousness for me. It sounds crazy right, making your own yogurt, then straining it, then making a dip with it. But once you taste it, you will be hooked! It’s nothing like the commercial Vegan yogurts that you can purchase in a grocery store. It’s so much better.
You’ve had tzatziki, right? Before, when you were eating dairy? Maybe or maybe not. It makes no difference.
Use it as a dip for veggies or whole wheat pita or as a side dish. Dollop it on top of a salad. You don’t even need to be eating Greek food to enjoy it.
Next week I’m going to have to make Cucumber Raita. You know “Two wrongs don’t make a Raita,” don’t you?
Vegan Tzatziki
2-2 1/4 cups homemade strained Vegan yogurt (I make Soy Yogurt)
2 Persian cucumbers or 1 small-medium English cucumber, cut into very large chunks
3 Tbsp lemon juice
1-2 garlic cloves
1 Tbsp fresh dill
1 Tbsp fresh mint
salt and pepper to taste
Prepare one batch of thick homemade yogurt and strain overnight. Spoon strained yogurt into a bowl. See instructions here for how to prepare amazing homemade Vegan yogurts. You can use a cheese cloth or one of these gizmos to strain the yogurt:
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In a food processor, place chunked up cucumber, lemon juice, garlic, dill, mint and a dash of salt and pepper. Pulse until the cucumber is finely chopped. Stir cucumber mix into strained yogurt. Taste and add additional seasoning if necessary. Refrigerate for two hours.
Drain water off the top before serving every time you use it.
Have you made yogurt yet? Have you used it in any creative ways? I’d love to hear about your adventures!
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