VeganMoFo Day 13
Cacık is the Turkish version of Tzatziki. Traditionally, it is made out of diluted yoghurt which sets it apart from its Greek cousin. At the moment, there is no good substitute for yoghurt in Australia. Everything else I tried so far is either sweet or weird. So I mix Tofutti Sour Supreme with freshly squeezed lemon juice. I believe it is the closest you can get to the taste and texture of the original ingredient.
Serve Cacık with any style of vegan kebab, bean casseroles and many other vegetable dishes.
1 cup Tofutti Sour Supreme
1 Lebanese cucumber
Juice of 1 lemon, freshly squeezed
½ tsp salt
3 twigs of fresh dill, finely chopped
2 tsp extra virgin olive oil
• Peel the cucumber and either grate it or chop very finely. I prefer the chopping option as it doesn’t release its juice too much. If you choose the grating option, then you will need to squeeze the grated cucumber by using a paper towel.
• Whisk the sour cream together with freshly squeezed lemon juice until it is smooth. Add half the olive oil, half of fresh dill, cucumber and salt. Stir well.
• Divide Cacık into bowls and drizzle with the remainder of olive oil and decorate with chopped dill.
• Serve cold.