Vegan Tzatziki Sauce
This recipe is a starting point for your own modifications. Don’t feel you have to use all the ingredients or that you can’t add anything. Experiment!
Ingredients:
-1 package silken tofu (extra firm if possible)
-2 teaspoons lemon juice (use real lemons if preferred)
-1 peeled and shredded cucumber
-2 teaspoons dill pickle juice (from jar of pickles) or apple cider vinegar
-1 or 2 cloves of garlic chopped (2 is pretty garlicky)
-1 tsp onion powder
-1/2 teaspoon ground black pepper
-1 teaspoon salt (optional)
Instructions:
Blend everything in blender (I use Vitamix). Optionally you can leave out the shredded cucumber during blending and add it after. I often add more vinegar and lemon juice, or even dill pickle juice from a jar of pickles. Lately I’ve been using dill pickle juice instead of apple cider vinegar as I prefer the taste. I was often using the soft silken tofu which gets to thin if you add too much liquid but the firm silken tofu can tolerate more added liquid. Put mixture in fridge for a couple hours or more to cool and for flavours to combine.
