Go Back
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
The BEST Vegan Tzatziki
Rini
A revamped version of the traditional Greek Tzatziki
5
from
2
votes
Print Recipe
Pin Recipe
Save
Saved!
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course
Appetizer
Cuisine
Greek
Servings
3
cups
Calories
230
kcal
Ingredients
1x
2x
3x
1/2
Cucumber
shredded
1
tsp
Black pepper
freshly ground
1/2
cup
Parsley
freshly chopped
1/4
cup
Carrots
shredded
1
Tbsp
Nutritional Yeast
1
Tbsp
Flax Seed Meal
1.5
tsp
Red pepper flakes
1
Tbsp
Agave
1/2
tsp
Salt
Optional
1.5
Tbsp
Matcha powder
1
Tbsp
Warm water
3
cups
Vegan Yogurt
I used Soy Yogurt
Instructions
Squeeze all the water out of the carrots and cucumber. Do not discard it
In a small bowl, mix the water from the carrots and cucumber with Matcha and the warm water. Mix well
In a large bowl, add the cucumber and black pepper
Add the parsley
Add the carrots
Add the Nutritional Yeast and Red Pepper Flakes
Add the Agave and Flax Seed Meal
Add the Salt
Add the yogurt
Add the Matcha water mixture
Mix Well and refrigerate for 2 hours before using
Notes
* Since I used a soy-based vegan yogurt, this vegan tzatziki has a very short shelf life. Don't use it after 3 days.
Nutrition
Serving:
1
cup
Calories:
230
kcal
Carbohydrates:
24
g
Protein:
16
g
Fat:
6
g
Saturated Fat:
1
g
Sodium:
514
mg
Potassium:
254
mg
Fiber:
6
g
Sugar:
13
g
Vitamin A:
3330
IU
Vitamin C:
15.5
mg
Calcium:
383
mg
Iron:
4.1
mg
Keyword
how to make tzatziki, what is in tzatziki
Tried this recipe?
Let us know
how it was!