As the weather warms up and days become longer, I’m beginning to transition from warm, comforting, earthy roasted dinners to lighter more refreshing dishes. And if you followed me last summer you know my go-to dinner was salmon (shocker) with some mix of vegetable and rice and ALWAYS globs of tzatziki. The Turkish got it right with this one.
The vegan version of this really comes down to the base. I tried to find a vegan yogurt most similar to plain Greek yogurt (or Skyr) in both flavor and texture, which is no easy task. Many dairy free yogurts are incredibly watery, tangy or sweet. I ended up using New Earth Superfoods Unsweetened Coconut Yogurt which you can only get it in California. I know I know, I’m sorry! I’ll add a recipe for homemade coconut yogurt soon, but for now you could also try the Coconut Cult although it is way too tangy for my liking. Anyway, the rest of the recipe is pretty intuitive and can be altered depending on preference, so this is just a base on which you can customize.