A delicious creamy, garlicky and refreshing vegan tzatziki that makes any hot day cooler!
Equipment
Vegetable peeler (if using "field" cucumbers)
Flat or box grater
Bowl or colander
Knife
Ingredients
½ (150 grams)Cucumber large
2cups (500 grams)Vegan yogurtI used coconut yogurt but unsweetened soy or almond yogurt works well too.
2clovesGarlic
½Lemonjuice
1tablespoonOlive oil extra virgin
½teaspoonSalt
¼teaspoonBlack pepperground
Dillto decorate
Instructions
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.
Notes
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.