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Tzatziki sauce, wonderfly cucumber-soy yogurt sauce to use in mezze platters, wraps or as a simple dip for pita bread, or as a delicious side to Mediterranean dishes. This healthy and easy recipe can be made in 15 minutes.

Cucumbers in the summer so cooling and refreshing, right in the middle of summer, right when them most. Mother nature times her gifts so perfectly.

We use it like we do hummus, or baba ganoush as a quick snack or dip, along with cherry tomatoes, olives, and homemade pita bread, or lathered into wraps. At dinner, it becomes an easy topping for roasted tofu or vegies. How versatile it is and it is just verry yummy.

For tzatziki , some people prefer dill, some people prefer mint. Depending on your tastes, all of these options are just fine. No rules here, it is all about preference.

Serve tzatziki with falafel with creamy tahini sauce and baba ganoush.

ingredients

• English Cucumber (or 3-4 Turkish cucumbers)
• salt 
• 1 cup thick soy yogurt 
• 1 fat garlic clove
• 3 tablespoons chopped fresh dill or mint (or a combo of both) 
• a squeeze of lemon to taste

If using thin-skinned cucumbers, like English Cucumbers, Persian or Turkish Cucumbers, feel free to leave the skin on, i find these the easiest to use. If using a waxy, thick-skinned cucumber, make sure to peel, and you may also need to seed it if it is very large.

You’ll need two cups of grated cucumber which translates to about one medium English cucumber, or 3-4 Turkish cucumbers.

for home made soy yogurt

• 4 Cups Unflavored Soy Milk
• 1/3 Cup Cashews
• 1/3 Cup Soy Yogurt with Live Probiotics

Instructions

• Grate cucumbers and place in a bowl with the salt and toss well (this will help it release moisture). Let sit 10 minutes while you prep the remaining ingredients.
• In a medium bowl, whisk soy yogurt, garlic, fresh herbs, salt, pepper and lemon juice.
• Place the salted cucumber in a strainer, rinse well under the kitchen faucet, drain well, pressing out any excess liquid through the strainer, pressing down with your fingers. You will end up with one cup of cucumber.
• Fold the strained cucumber into soy yogurt mixture, taste and adjust salt and lemon juice to taste.
• Cover and refrigerate until ready to use.
• This will keep 4 days in the fridge.
• Garnish with fresh dill or mint sprigs and an optional drizzle of olive oil for extra richness.

for home made soy yogurt

• Blend cashews with enough soy milk to cover it, until the mixture is smooth.
• Add the blended mixture and remaining soy milk to a large pot or pan on the stovetop and warm gently over a low heat. Stir to ensure it evenly warms.
• Remove from heat and stir in the yogurt or yogurt starter.
• Pour into a bowl or jar and wrap in towels to keep the warmth in and set somewhere warm for around 6-8 hours.
• Once it’s finished setting it should have thickened and be a regular yogurt consistency. If it’s a little loose that’s okay, but it should have thickened a considerable amount.
• Place a colander or strainer into a large bowl and line with a cheese cloth or towel (breathable with no loose fibers) and pour in the yogurt.
• Cover with loose ends of the cheese cloth and put in the fridge to strain for around 4 hours, or until it reaches the consistency you like.
• If you want to flavor it, you can at this point or leave it as is if you like plain yogurt. Move it to jars or containers and store in the fridge.

If you are too lazy, you can buy yoghurt ready at the market. 🙂