Vegan Tzatziki

This recipe blew me away! We are pretty new to vegan cooking. I thought there was no way this would compare to my regular tzatziki recipe. Wow, was I wrong! This is AWESOME!! I didn't have silken tofu~~only extra firm regular tofu. Other than that, I followed the recipe to a "T" and used it in pita bread with falafel and tomatoes. YUM!! Thanks SO much for sharing! I think I may cut down on the garlic just a tad next time, but otherwise it was PERFECT!!! This will become a staple in our house! :O)

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This is absolutely fantastic, honestly, no one would know it doesn't have dairy products in it. I would easily serve this to non vegan friends and I bet they love it! Very creamy, does not have a funny tofu-ish aftertaste or texture, just really very good-thanks so much for sharing!

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I just made this wonderful recipe and the taste of tofu was barely discernable. I would recommend going easy on the garlic, but apart from that it tastes like the real thing. Great to be served with lebanese bread...

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I can't believe how well this turned out. I suppose if I had one made from yogurt sitting next to me, I would be able to taste the difference, but without direct comparison, you'd never know it was soy. Like the real thing, it benefits from a couple of hours in the refrigerator. Once it sat, all soy taste was eliminated by the other flavors.

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Give this a try! It turned out so well, I'm really happy with it and will definitely make again. As another reviewer mentioned, it really does benefit from sitting. I made mine in the morning, kept the cukes straining seperately, pressing out as much water as I could. I combined about an hour prior to serving and served up about 3/4 of the batch, which was much enjoyed with our BBQ, in fact not a drop left in the bowl. The 1/4 that I saved as leftovers was even better the next day, it does seperate a little, but a quick stir and it's fine again. I used one large clove of russian garlic, which was plenty. I'd highly recommend making in advance.

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This is about as good as you get. I am just starting to use tofu in many different dishes, and this one in particular didn't lose flavor or texture with the integration of the tofu. Thanks for the recipe.

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I made this to go with Mediterranean Quinoa Salad. My husband asked (for information), "what do I do with that?" "Well, that recipe said to make this recipe to go with it. But it would probably go with your chicken, too." Anyway, we both liked it. It went very well with the salad and my husband said they both went well with the chicken. I made it with mint because I had some, but I will try it with dill in the future because I love dill. Thanks! Reviewed for Healthy Chioces ABC Tag.

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I am so glad this worked out for me. I was hoping I would like it. I made it to go along with chickpea cutlets but used Greek spices in that recipe instead of the sage. Delicious! I used the dill version. Thanks!

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Very easy and it really does taste like the real thing. I served this as a dip for veggies and crackers to a crowd of non-vegans and they absolutely loved it. Note that this recipe gets better with time, so you definitely want it to refrigerate at least overnight if not for a day or two.

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Yum! Tastes just like the "real" thing, and it's easy to make!

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