This vegan version of tzatziki is honestly incredible. I am not a huge fan of soy, but from time to time I eat it in yoghurt, when I don’t have any homemade almond or cashew yoghurt left.
I love the Greek kitchen and almost everything goes with tzaziki there, so for me it was crystal clear that I had to create a vegan recipe for it.
Tzatziki a multitalent
It can be used as a dip, a spread for your toast or as a sauce for potato dishes. I usually make a lot of it, so we can keep some of it as a spread for the next day. It should last up to 3-4 days if refrigerated.
Oven Baked Potato with Vegan Tzatziki
- 4-5 big potatoes
400g soy quark or vegan cream cheese
500g soy yoghurt
4 cloves garlic
- 1 Tbs olive oil
- 1 tbs sunflower seeds
1 tsp pumpkin seeds
- 1 green onion
2 medium size tomatoes
- Step 1 Preheat oven to 350 degrees. Use a fork to make a few holes into the potatoes and place them in the oven for about 60 minutes, until tender
- Step 2
Meanwhile cut tomatoes into small cubes, chop green onion, grate cucumber and press garlic through garlic press.In a medium size bowl ad yoghurt, quark and olive oil. Stir well. Add grated cucumber and garlic to the yoghurt. Season with salt and pepper and let sit in the fridge until potatoes are soft and ready
- Step 3
Slice potatoes through the middle but do not go all the way down, you just want to open it halfway
- Step 4
Add one spoon Tzaziki at a time and fill the potato. Top with tomatoes, green onion and seeds