Tzatziki is one of those things you either know and love or haven’t yet heard of/tried. I can assure you it’s amazing nonetheless though. Typically made with a yogurt base, I opted to put a different spin on it. Most store bought dairy-free yogurts are on the pricey side, so I wanted to share a simplified version using raw sunflower seeds. My holy grail pantry staple!
I know I know, I use sunflower seeds in everything. From cheddar cheese sauce to parmesan. It’s the perfect, inexpensive vehicle for creamy bases. Especially so when compared to cashews, if you’re trying to save money. Trust me, don’t discredit sunflower seeds in recipes like this until you try it.
I have to quickly say that if you’re looking for the fastest method of making this you can forego the cucumber straining. Adding less water overall and blending in the shredded cucumber as is. It will have a bit more of a cucumber flavor in the end result. Also, feel free to fold in the chopped herbs. I like to blend them to get the most flavor as quickly as possible – which is why it leads to a green sauce/dip. Adjust those depending on what best suits your needs. You can add more water to thin it out into a drizzlable sauce or leave it as is for a dip consistency.
This is the third recipe in a series of Mediterranean inspired foods I’ve shared. Starting with my roasted garlic and lemon pepper hummus. Then the cauliflower quinoa tabbouleh. Now the tzatziki! Ending with a very special bowl of all my favorites combined, coming very soon. I hope you’ve enjoyed this mini series of content. I had so much fun sharing my spin on the classics, making them a little healthier for all to enjoy.
Let me know if you give this recipe a try. I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Vegan Nut-Free Tzatziki Dip
Yield 1 pint
- 1 cup Raw Sunflower Seeds, soaked
- 1 cup Seedless Cucumbers, grated
- 1 ½-2 cups Water, as needed*
- 1 tbsp Fresh Parsley, chopped
- 3 tbsp Fresh Dill, chopped
- 1 clove Garlic, quartered
- 4 tbsp Fresh Lemon Juice
- ½ tsp Nutritional Yeast
- 1 tsp Apple Cider Vinegar
- Salt & Pepper, to taste
1. Peel cucumbers and shred with a grater. Put them in a colander and sprinkle with the teaspoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 20 minutes. Drain well and squeeze dry with clean hands.
2. In food processor or high-speed blender, add sunflower seeds, lemon juice, vinegar, garlic, nutritional yeast and water. Blend until completely smooth.
3. Add grated cucumbers, dill, parsley, salt & black pepper to taste. Process until evenly combined. Taste before adding any extra salt.
4. Transfer to an air-tight container and place in the refrigerator for at least two hours before serving so flavors can intensify.
This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
Courses Appetizer, Side