Friends, you are in for a treat!
This is the absolute best vegan tzatziki I’ve ever had. It tastes just how I remember the dairy version. Creamy, fresh, herbaceous, and SO satisfying.
It’s even better than my previous hemp tzatziki!
I used a different technique to improve the flavor and consistency, plus I swapped out the pricy hemp seeds for wallet-friendly sunflower seeds.
Allergen-friendly, wallet-friendly- everybody wins!
Pile this incredible authentic vegan tzatziki on everything! I especially love it use it on my Vegan Portobello Gyros.
Watch the video to see how easy they are to make!
To save this authentic vegan tzatziki recipe, pin the photo below! Be sure to tag me @carrotsandflowers on Instagram if you give it a go! I love seeing your recreations. It’s why I started this blog in the first place!
- 1½ cups soaked sunflower seeds
- ⅓ cup tahini
- ⅓ cup lemon juice (plus more to taste)
- ⅓-1/2 cup water
- 3 large cloves garlic
- ¼ tsp sea salt
- 4 Persian cucumbers
- 3 tbsp minced fresh parsley
- 3 tbsp minced fresh mint
- 3 tbsp minced fresh dill
- drizzle olive oil (optional)
- Add the soaked seeds, tahini, lemon juice, garlic, water salt to a high-powered blender. Blend on high for two minutes, until smooth and creamy.
- Meanwhile, mince the herbs and grate the cucumbers. Add them to a mixing bowl. Transfer the blended mixture to the bowl. Stir to combine. If it seems too thick, add water 1 tbsp at a time until you reach your desired consistency. Taste, then add more lemon or herbs if desired.
- Serve with toasted pita squares or Portobello gyros!
- Store in a covered container in the fridge for up to three days.
Do the sunflower seeds to be raw or can they be roasted?
Carrots and Flowers says
Raw is preferred but if you boil roasted seeds for 20 minutes, they’ll be soft enough to use. The color will be a little darker and it’ll have a nutty flavor but still delicious! I made it this way just last week. Enjoy!