vegan yogurt sauce

This is my ultimate Vegan Tzatziki recipe! Deliciously creamy, refreshing and, best of all, even though its dairy-free, it tastes just like the original!

Vegan Tzatziki Sauce Recipe

cucumber

2-3 garlic cloves,

tbsp extra virgin olive oil

tbsp white wine vinegar

salt and pepper

dill

tbsp black olives

To prepare your vegan tzatziki start by pouring the vegan yoghurt in a large bowl.

Wash your cucumber, cut it in half and grate it using a box grater in a second bowl. You don&#8217;t need to peel it, just grate it whole. Using your hands, squeeze your cucumber shreds until all the water has come out. Place your dried out cucumber in the yoghurt bowl.

Then, peel your garlic cloves and using a garlic press squash them into your bowl.

Finally add your olive oil, vinegar, a pinch of salt and freshly ground pepper and mix it together using a spoon. Taste your tzatziki and, if it feels bland, add some more salt, mix it and taste it again.

If you&#8217;re using any herbs add them now and using your spoon mix your vegan tzatziki again.

Finally top your vegan tzatziki off with some olives, some chopped up cucumber and a drizzle of olive oil.

This vegan yogurt sauce is made with homemade coconut yogurt, but you can use any non-dairy yogurt you like. You need to make this delicious sauce!

Vegan Yogurt Sauce

cup vegan yogurt (125 g)

lemon juice

mint

tsp sea salt

Pepper

Keep in the fridge for at least 30 minutes.

Thanks for the recipe!
Just wondering, how much yoghurt is "1 yoghurt"?
I'm from abroad and the soy yoghurt they sell here is about 500gr

Delightful dip that paired well with my vegan oven roasted breaded zucchini medallions. Thank you so much.

Made it, loved it! Had it over baked falafel and salad :) so happy that I've found your blog!

Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce is guaranteed to bring excitement to your weeknight dinner table. It’s a well-balanced meal with plenty of punchy flavors, veggies, and protein that comes together in just 20 minutes!

Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce

Fresno chile

white vinegar

maple syrup

(340 grams) broccoli

avocado oil

(15-ounce) (425 grams) can chickpeas, (rinsed and drained)

kosher salt, (plus more to season)

cumin

coriander

Za’atar*

garlic cloves, (grated

medium lemon, (zested + 1 tablespoon of lemon juice)

Salt and pepper

bread

In a ramekin or very small jar, combine the chile pepper, vinegar, maple syrup, and sprinkle with a pinch of salt and set aside to macerate, for 10 minutes (or longer), stirring once or twice (or shaking the jar up and down a few times).

Prep the broccoli: Cut off the tough one or two inches from the bottom of the broccoli stalk. Use a vegetable peeler to peel the first layer of the broccoli stalk. Cut the broccoli into small-to-medium sized florets. Slice the stems thinly into rounds.

Cook the chickpeas: Heat a large frying pan over medium-high heat with 1 tablespoon of the oil. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 minutes, or until brown and blistered in spots. Add ½ teaspoon kosher salt, cumin, coriander, and Za’atar, and toss well to coat the chickpeas. Cook for 2 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lemon juice.

Meanwhile, cook the broccoli on a different burner: In a large cast-iron skillet, heat the remaining 2 ½ tablespoons of the oil over high heat. Once you start to see light wisps of smoke, add the broccoli florets and stems in an even layer as much as possible. Season with a bit of salt. Cook undisturbed for 2 to 3 minutes to char, then stir/flip, and cook for 1 to 2 minutes more until broccoli is nicely charred. Turn off the heat and squeeze just a bit of lemon juice on top.

Make the yogurt sauce: Mix together the yogurt, garlic, lemon zest, 1 tablespoon of lemon juice, cumin, coriander, a few pinches of salt, and pepper to taste. Taste, adding more salt, pepper, or lemon juice as desired.

To serve: Smear some yogurt sauce on the bottom of two or three plates, plate some chickpeas and broccoli on top of each, and spoon some of the pickled peppers on top along with a few spoons of the pickling liquid. Scoop up with bread of choice.

This was delicious. I love all the tangy lemon flavor. I made it with Jasmine Rice.
I have to cook without garlic/onion and I'm a spicy food baby. What I love about all your recipes I've tried is that they pack so much flavor, it still tastes incredible, even without those things. On this dish I just replaced the peppers with a red bell pepper and the kids loved it. Now I have a new easy veggie snack. Pickled Bell Pepper. Thank you for sharing your gift.

I love cooking. I'm huge on finding and trying different recipes. I made my own cookbook for me. I usually never leave reviews....but I had to for this one. OH MY GOD, it is SO well-balanced in taste, texture &amp; nutrition. It's a new and different taste, but yet with basic familiar ingredients. I loved this. Thank you for you taking the time out to create a wonderful and healthy recipe for my family! &lt;3

I have made this several times.  I absolutely love the sauce!

I loved this.  The sauce was fantastic.  I added some tomatoes from my garden.

OMG yes agreed! I hate when i start watching a video then the stupid ads pop up!!

You know a recipe is a winner when you completly fail at it and it still turns out amazing.
We managed to char the broccoli to the verge of „blackened“ before it softened enough, whereas the chickpeas wouldn‘t crisp at all although I dried them thouroughly. And we were VERY hungry so I didn’t put the lot into a hot oven as I‘d usually do under the circumstances. 
So we definitly didn‘t get the intended textures - but the flavours! Oh, the flavours! Absolutly delicious.

This recipe is worth the multiple times I've set off the smoke alarm to char the broccoli. The layers of flavor -- yogurt sauce, za'atar chickpeas, charred broccoli, and pickled peppers -- make this feel restaurant-quality.

This is my very favorite recipe! It’s amazing, easy and tastes complex. So good!!!

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Vegan Tzatziki Sauce Recipe

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Charred Broccoli and Za’atar Chickp...

Top 3 vegan yogurt sauce recipes from across the web

The most viewed vegan yogurt sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Tzatziki Sauce Recipe

Vegan Yogurt Sauce

Charred Broccoli and Za’atar Chickp...

The most viewed vegan yogurt sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine