Looking for a deliciously cool dip or sauce for veggies, wraps, or Greek pita sandwiches? This recipe is super easy and uses silken tofu instead of yogurt for the base. Tofu actually is processed like cheese is taking a “milk” and adding coagulant and then separating the curds from the whey in most cases.
Silken tofu is set with the soy bean whey in it, so it’s a little softer and creamier. Which makes it a great substitute for dairy when you want a creamy base and because it’s less processed than soy yogurts it’s usually cheaper too.
Silken Tofu Tzatziki (Vegan and Oil Free)
Ingredients:
3 tbsp fresh lemon juice
1 12oz pkg firm Mori-nu silken tofu, drained (make sure to use firm, soft will be too runny for dip but maybe ok for salad dressing)
2-3 large garlic cloves
2 tbsp raw unsalted cashews or pine nuts (Soaked and drained if you don’t have a high powered blender)
1/2 tsp Herbamare or sea salt, or to taste
1/8 tsp ground black or white pepper
1 English cucumber deseeded, peeled and grated
2 tbsp fresh dill, chopped (or 2 tsp dried)
Directions:
- Combine lemon juice, tofu, garlic, cashews, salt and pepper into food processor or blender and blend until creamy.
- Taste test and add more lemon juice, salt or pepper if desired.
- Squeeze out all of the excess water from the grated cucumber with your hands or with a spoon through a mesh strainer.
- Stir in the fresh dill and strained cucumber.
- Store in a container and refrigerate a few hours before serving.
Use within 3-4 days for best results due to the nature of fresh ingredients.
What are you going to serve with your Tzatziki?
