how much tzatziki is too much tzatziki? the limit does not exist! my vegan version of tzatziki is so similar to the dairy version, you won’t have a clue that it’s vegan.
it’s safe to say that i have cracked the vegan tzatziki code and if you follow my recipe exactly, you’ll never go back to another version again.
yeah yeah, cashews are amazing and all as the base for a sauce or dip. in fact, i have a vegan tzatziki hummus recipe using cashews. is it good? hell yeah!
is it just like the real thing? no. that’s why i recently set out on my life’s mission ( i kid ) to make the greatest tzatziki of all time.
after much trial and error with vegan yogurts, we have now found the holy grail.
you have two options in terms of yogurt brands and yes, you have to use one of these brands if you want it to taste like actual authentic tzatziki.
of course you can use whatever kind of yogurt you want but at the end of the day, let’s go all out here. so, cocojune yogurt is where it’s at.
while it’s made with coconut yogurt, you can’t taste the coconut. it’s like authentic greek yogurt, i was blown away!! the collaborative plain and unsweetened yogurt is my second choice to use in this recipe, and it’s also amaze.
there’s something else that’s really important to use here and that’s store bought jarred pre minced garlic. i used Trader Joe’s but any will work well. here’s exactly what i’m referring to!
typically, i say use freshly minced garlic that you cut yourself BUT, the store bought jarred version gives it better flavor (yes i went there).
oh yeah, and there’s a pasta salad to go with the tzatziki lol! the sauce is the star so i kind of forgot about everything else.
you could say i went for a Greek Horiatiki Salata (village salad) here with the kalamata, red bell pepper, tomatoes and cucumbers.
red onions would have been a bit much in my opinion because my tzatziki has onion powder in it.
with plain and unsweetened coconut yogurt, fresh lemon juice, garlic, dill weed, onion powder, olive oil or avocado oil and sea salt, ya really have it made here with the bare essentials.
if you want to add cucumber, go for it, i just wasn’t feeling it this time, but it’s a cool and refreshing addition to tzatziki.
i’ve made this version with fresh dill and dill weed and let me tell ya, i do like it better with dill weed. i know i know, it’s not exactly the most traditional route but we’re going for taste resemblance here and this is the best way imo.
are you going to make Vegan Tzatziki Pasta Salad?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan Tzatziki Pasta SaladCourse: Lunch & Dinner, PastaDifficulty: Easy
- 1 lb box of pasta of your choosing
1 cup kalamata olives
1 cup cherry tomatoes cut in half
1.5 cup cucumbers cut into small pieces
1 cup coconut yogurt (see text for brands)
juice of 1/2 fresh lemon
1/2 tbsp dill weed
1.5 tbsp extra virgin olive oil or avocado oil
1/2 tbsp – 1 tbsp minced store bought jarred garlic
1 tsp onion powder
sea salt to taste
- cook the pasta according to pasta directions. let the pasta cool down and then add the olives and veggies.
- whisk the tzatziki ingredients together and pour over the pasta salad.
- mix well and enjoy! you can store in the fridge in an airtight container.