Okay, it’s not just because Shavuot is around the corner (wait… has it really been a year?).
The real inspiration hit me after trying the vegan gyro at Goodness, filled with Redefine's pulled protein and loaded with incredible flavors. It was seriously amazing.
That’s when I finally got it:
The difference between gyros and doner isn’t just the name – it’s the soul.
Greek gyros has one secret signature: tzatziki. And lots of it.
At the restaurant, they spread this dreamy, tangy tzatziki onto warm pita, pile it high with pulled "meat", spicy peppers, cherry tomatoes, rocket leaves, and crispy fries – the result? A whole Greek vibe, wrapped up and ready to devour.
So in this post, we’re focusing on the tzatziki. Because honestly? It deserves the spotlight.
🌟 What Makes This Tzatziki So Special?
This version has a little upgrade – a creamy touch of vegan goat cheese.
You simply grate unpeeled cucumbers and squeeze out the liquids (don’t waste it – use it in a smoothie or your water bottle!).
Then mix in some mashed Mama Q vegan goat cheese, a few small tubs of plant-based yogurt, fresh dill and mint, crushed garlic, lemon juice, vinegar, olive oil, salt, and pepper. That’s it!
🥒 How to Serve It
This tzatziki is fabulous alongside: – Stuffed grape leaves
– Savory pastries (like bourekas or filo rolls)
– As a spread in wraps and sandwiches
– Or simply as a dip with crackers and raw veggies
Add it to your Shavuot cheese-and-veggie platter, and don’t be surprised if it steals the show.
Enjoy every bite – and feel the freshness all the way through. 😋💚
RECIPE
Vegan Tzatziki Goat Style- 3 Medium and fresh cucumbers with the peel Don't peel
- 160 gram vegan goat cream cheese
- 450 gram vegan yoghurt
- 2-3 Tablespoon dill, chopped To taste
- 2-3 Tablespoon mint, chopped To taste
- 2 cloves garlic, minced
- ½ Tablespoon lemon juice to taste
- 1 teaspoon apple cider vinegar
- 2 Tablespoon olive oil
- salt, pepper To taste
To Serve
- Mint, Dill, Black Olives, Chili Pepper, Olive Oil
- "Put the vegan goat cheese in a medium bowl and mash it with a fork.
- Wash the cucumbers, but leave the peel. Cut the ends and remove them, grate with a coarse grater.
- Squeeze the cucumbers well from liquids; you can do it with your hands or with a cloth bag for making nut milk. Transfer to a bowl with goat cheese. (See note)
- Add yogurt, mint, dill, garlic, olive oil, lemon juice, apple cider vinegar, salt, and pepper to a bowl; mix well, taste, and adjust seasoning as needed.
- Transfer to a sealed container and keep in the refrigerator. The taste of the tzatziki improves the day after.
To Serve
- Transfer the tzatziki to a serving plate, decorate it with mint/dill, black olives, and chili pepper, drizzle it with olive oil, and serve.
- The tzatziki is excellent in Gyros, as a dip for grape leaves, vegetables, grissini and crackers.
- The water that accumulated from squeezing the cucumbers can be added to shakes, or to a personal drinking water bottle.
- The tzatziki is kept in the refrigerator for about a week.
🔗 Related post:
Smoky Baba Ganoush – Made in the Microwave!
No grill? No problem. This creamy, smoky eggplant dip pairs perfectly with tzatziki on your festive table.
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