Best Easy Tzatziki Sauce (vegan, parve, gluten-free, low-calorie)

“Let’s get freaky with some tzatziki (sauce)…” (said in a Guy Fieri voice).

Okay. No. Just no. There’s something about corny puns, sauce and guy Guy Fieri that just fit, in a cringe-inducing way. I can’t help myself. Sorry.

Seriously, though, this sauce is the bomb, the boss, the absolute BEST in terms of sauces…and it can be vegan, easily, and it’s gluten-free, kosher, parve and awesome.

It goes with pretty much anything—it makes a great salad dressing, you can dip lemon-pepper potato wedges in it, you can smother it on a gyro (which is what we normally do with it). It makes a great dip for pita or crackers. It’s light and cooling. It’s about 70 calories for two tablespoons.

Best of all, I didn’t make it. It’s a Sam recipe—he’s kind of a “sauce guy” (he’s also a soup guy, and a garlic bread guy). I used to shy away from sauces, never combine them and avoid them at all costs—everything was plain, plain, plain. Not Sam. I’ve actually witnessed him look at a meal, and go “what kind of sauce(s) can I put on this?” He mixes strange pink spicy blends; he combines several sauces into one dish; he’s a saucologist.

This sauce is super easy, and it just makes everything feel more dressed up. It’s cooling, and goes great with spice. In short, it’s pretty much my preferred sauce.

Ingredients all lined up
First assemble your ingredients: cucumber, garlic, olive oil, lemon, garlic salt, paprika, oregano, dill (we use this fantastic blend from Weeds, my favorite store in town. However, any dill or dill blend will be okay). We use Tofutti Sour Supreme as the base, but you could also use a Greek-style yogurt.

Insert cucumber joke here
Peel the cucumber with a peeler (save a strip for garnish if you feel so inclined)

Action shot! Watch your fingers, Sam!
Our cheese grater doesn’t see much action these days, so it’s kind of fun to use it for this recipe. You could also use a food processor, but a grater works really well.

Cucumber slush

Combine the cucumber bits, with 1 tablespoon of lemon juice and 1 tablespoon of olive oil. 

Ready to mix
Blend your cucumber mixture with ½ cup Sour Supreme (or yogurt), ½ teaspoon oregano, ½ teaspoon paprika, 1 teaspoon dill, ½ teaspoon garlic salt. Fresh is best with the herbs, but dried is fine here and you can add a little cilantro or mint to brighten things up if you feel so inclined.

Stir, Stir, Stir...
Garnish with raisins a piece of the cucumber peel and it’s ready to serve! I like to make it ahead and let it rest or blend for a while

Viola!
For gyros we use Viana’s Veggie Gyros. They are pretty darned passably “meaty” and already spiced and delicious. I can’t even begin to express just how scrumptious these things turn out. Seriously—I’m hungry just writing about them. Yum!


Gyros with Tzatziki, green beans and Israeli couscous—The BEST dinner!
Try it, and let me know what you think!