Ingredients:

  • 1 cup (240ml) plain unsweetened vegan yogurt
  • 1 medium cucumber, peeled, seeded, and grated (about 1 cup grated)
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Grate the cucumber, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Drain well in a fine-mesh sieve or squeeze gently in cheesecloth. This prevents watery tzatziki.
  2. In a medium mixing bowl, combine the vegan yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, and olive oil.
  3. Season with salt and pepper to taste. Start with a small amount and adjust as needed.
  4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for a proper tzatziki flavour.
  5. Give it a good stir before serving. Garnish with a sprig of dill or a drizzle of olive oil, if desired.