Next-level vegan tzatziki: A Greek classic reimagined

Rich Greek yoghurt, garlic, and crisp cucumber blend into tzatziki, the renowned Greek sauce. Its simplicity is its strength, beautifully complementing fries, meat, fish, grilled delicacies, and bread. Explore a unique tzatziki variation that incorporates zucchini and almonds—a delightful twist for those who favour plant-based diets!

Tzatziki is a staple in Greece, yet this beloved dip likely originates in Turkey. Its first documented mention dates back to the 17th century, noted by Evliya Çeleb, a Turkish voyager. Yoghurt, especially the high-fat Greek variety, is its cornerstone.

The dip also features grated cucumber (with the skin on) and garlic crushed to perfection. Seasoned with salt and pepper and finished with olive oil, its simplicity makes it irresistibly delicious. Tzatziki is the perfect complement to meat, vegetables, or bread.

But what if we could create a creamy, plant-based version that's just as delicious? Substituting Greek yoghurt with almonds is the answer. Soak them overnight, then blend to achieve a smooth cream. When cucumbers are in season, opt for zucchini, which has less water content, for a thicker, creamier sauce.

Ingredients:

• 1 cup of grated zucchini,
• 1/2 cup of almonds (soaked overnight in water),
• about 150 ml of water,
• 1 tablespoon of lemon juice,
• 3 cloves of garlic,
• salt,
• pepper,
• olive oil,
• optionally: olives, dill.

Preparation:

1. Place the almonds in a bowl. Cover them with boiling water and leave overnight for more effortless blending.
2. The following day, drain and peel the almonds.
3. Add them to a food processor with the water, garlic, and lemon juice. Blend until smooth.
4. Grate the zucchini coarsely, dry it, and add it to the sauce. Mix thoroughly and season with salt and pepper to taste. Finally, enhance the sauce with a drizzle of olive oil and a sprinkle of dill, if desired.