Revolutionizing traditional Greek tzatziki with a vegan twist

Rich Greek yogurt, garlic, and fresh cucumber lay the foundation for tzatziki, the most celebrated Greek sauce. This simple yet superb formula pairs wonderfully with fries, meats, seafood, grilled fare, and bread. Let's explore a unique tzatziki twist incorporating zucchini and almonds. Plant-based diet enthusiasts are in for a treat!

Tzatziki is a hallmark of Greek cuisine, though its origins are likely traced back to Turkey. The sauce first gained mention in the 17th century by Evliya Çelebi, a Turkish explorer. The starring role belongs to yogurt, particularly the thick, fattier Greek variety.

The dip includes grated cucumber (skin and all!) and finely crushed garlic. It's seasoned with salt and pepper and finished with olive oil. This effortless yet delectable combination makes tzatziki a perfect companion for meats, veggies, or bread.

But what about a creamy, vegan version that's just as irresistible? Substitute Greek yogurt with almonds. After soaking them in water, blend them into a lush cream. During peak cucumber season, opt for zucchini, as it's less watery, ensuring a more decadent, 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 them to soak overnight—they will blend more smoothly.
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 the mixture is creamy.
4. Thoroughly wash and dry the zucchini, then grate it coarsely. Stir it into the sauce, seasoning with salt and pepper to taste. Finish with a drizzle of olive oil and a garnish of dill, if desired.