Vegan Tzatziki With Matcha
A revamped version of the traditional Greek Tzatziki
Servings 3 cups
Calories 230kcal
Ingredients
- 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: 1cup | Calories: 230kcal | Carbohydrates: 24g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Sodium: 514mg | Potassium: 254mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3330IU | Vitamin C: 15.5mg | Calcium: 383mg | Iron: 4.1mg