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Turkish Cacik: Yogurt Cucumber Sauce (Vegan, Oil-free)

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5 from 2 reviews

Turkish cacik, a creamy cucumber yogurt sauce, is bright, fresh, and delicious! This plant-based version is made with silken tofu, cucumber, garlic, and fresh herbs. Ready in just 15 minutes, it’s perfect as a soup, appetizer, or dip. Oil-free, vegan, and gluten-free.

Ingredients

Scale

For the vegan yogurt:

  • 1 box (12 ounces) firm or extra-firm silken tofu
  • 3 tablespoons of fresh lemon juice
  • 1 tablespoon of red wine vinegar
  • Salt to taste

For the cacik (Turkish yogurt-cucumber sauce)

  • 1 large cucumber (peeled and grated)
  • 3 cloves of garlic, chopped
  • 1 tablespoon of fresh parsley, chopped
  • 1 tablespoon of fresh mint, chopped
  • 1 tablespoon of fresh dill, chopped
  • Salt and pepper to taste

Instructions

  1. Start by making vegan yogurt. Place the silken tofu, lemon juice, red wine vinegar, and salt in a blender or food processor and blend until smooth and creamy. Pour the silken tofu mixture into a large mixing bowl.
  2. Shred the cucumber with a box grater and add it to the bowl with the silken tofu yogurt.
  3. Add the chopped garlic, parsley, mint, and dill to the bowl and stir until everything is well combined. Taste and season with salt and pepper as desired.
  4. Enjoy right away or cover and chill in the fridge for 2-3 days.

Equipment

Notes

Only use silken tofu for this recipe if you want a smooth sauce. Regular tofu will be too thick and “mealy.”

This sauce is not meant to be thick like tzatziki. If you want it thicker then squeeze the moisture out of the cucumber before mixing with the silken tofu.

Unsweetened plain vegan yogurt is a good substitute if you don’t have silken tofu.

Dry spices may be used in place of fresh spices. Use half the amount of fresh spices as they are more concentrated in flavor.

Vegan cacik can be stored in the refrigerator for up to 2-3 days, but it does not freeze well.

Nutrition