A delicious creamy, garlicky and refreshing vegan tzatziki that makes any hot day cooler!
Keyword Vegan Tzatziki, Vegan Tzatziki Sauce
Prep Time 10minutes
Cook Time 0minutes
Vegetable peeler (if using "field" cucumbers)
Flat or box grater
Bowl or colander
1/2 (150 grams)Cucumber large
2cups (500 grams)Vegan yogurtI used coconut yogurt but unsweetened soy or almond yogurt works well too.
1tablespoonOlive oil extra virgin
Finely grate one half of English-style cucumber (leave it unpeeled to have a pleasant contrast in your tzatziki) or dice it to small pieces. If using "field" cucumber, peel it first. Then slice it in half lengthwise and with the help of a spoon, scoop the seeds and pulp from the middle (this is optional. You can leave the seeds if you prefer). For a thicker tzatziki sauce, carefully press out excess moisture in a colander or a kitchen paper towel.
Add non-dairy yogurt to a large mixing bowl. Mix in the grated cucumber.
Add minced garlic.
Stir in juice of half a lemon.
Add 1 tablespoon extra virgin olive oil.
Add salt and pepper to taste.
Top with finelly chopped fresh dill or any other herbs.
Serve immediately or after cooled in the refrigerator.
This vegan tzatziki can be served with any meal.
A thicker version of it goes well as a dip for fresh vegetables, olives, and falafel.