Vegan Tzatziki
This quick and creamy Vegan Tzatziki is dairy-free, cucumber-packed, and bursting with bright, herby flavor—perfect for dipping, drizzling, or dressing!
Servings: 2 cups
Equipment
- Mixing Bowl
- Box Grater
Ingredients
- 1 English Cucumber Grated
- 1½ cups Plain Unsweetened Plant-Based Greek Yogurt If you cannot find Greek yogurt, reduce the amount used to ¾ a cup so the tzatziki is not too runny
- 3 tbsp Fresh Dill or Fresh Mint or a Combination
- 3 cloves Garlic Grated
- 1 tbsp Lemon Juice About the juice of ½ a lemon
- ¾ tsp Sea Salt
- ⅓ tsp Black Pepper
- 1 tbsp Good Quality Olive Oil Additional for serving
Instructions
- Use the wide holes on a box grater to grate the cucumber. Add the grated cucumber to a thin dish towel, nut milk bag, or cheesecloth. Squeeze or wrap it tightly, and wring out as much water as you can.
- Add the yogurt to a medium bowl. Add in the grated cucumber, dill or mint, garlic, vinegar or lemon juice, salt, pepper, to taste, and 1 olive oil. Mix well. Taste for seasonings, adding more salt, vinegar, or olive oil as needed.
- If possible, rest in the fridge for at least 30 minutes, or for several hours to allow the flavors to marry and for the tzatziki to chill. If desired, drizzle with olive oil before serving.
- Store in an airtight container in the fridge for 3 to 4 days.