Seriously I wonder why I haven’t veganised this cucumber yogurt dip sooner. So refreshing and creamy even my non-vegan part of the family adored it or should I say devoured it. And that my friends stands for one awesome deliciousness.
Now, I have always made my tzatziki differently than the standard recipe using a lighter yogurt or a sour milk for more delicate taste and a fluffier consistency. I’m also using fresh herbs only, mint would be a mandatory one for this recipe as I learned long time ago. At the time a family friend from the Middle East stayed for a visit and she brought what looked and tasted like pure magic to me – all sorts of most delicious nuts, candied fruits, pastels, but what impressed me most of all, were the spices. So one day she cooked a feast of the most amazing dishes and what I still remember to this day when I first tasted this creamy, fresh cucumber sauce and that distinctive minty flavor that I’m trying to recreate ever since.
You’ll need some 10-15 minutes and the following ingredients for 4-6 servings:
- 2-3 cucumbers
- 200ml soy sour milk or yogurt
- 2 cloves of garlic
- fresh oregano – about 15 leaves
- fresh mint – about 30 leaves
Wash and the cucumbers. For a sauce consistency grind the cucumbers, or you can dice them if you prefer more of a salad one. Make sure you drain grounded cucumbers well to remove all the extra liquid. Season it with finely chopped garlic, herbs, salt and peppers. Then simply mix with the sour milk and yogurt and refrigerate before served. Perfect with spicy crunchy sweet potato chips.