Vegan Tzatziki

The popular yogurt and cucumber tzatziki sauce. It's creamy, refreshing and simple to make with Greek style vegan yogurt.

Prep Time: 10

Total Time: 10

Servings: servings

Ingredients

1 large (500 g, 2 cups grated) cucumber
2 cups (500 g) Greek style vegan yogurt see notes
3 cloves garlic pressed
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) extra virgin olive oil + extra for drizzle
1 tbsp fresh mint or dill
¼ tsp black pepper
¾ tsp salt

Instructions

Wash and grate the cucumber. No need to peel it.
Press the grated cucumber to remove some of its water. You can simply use your hands, press it through a sieve or squeeze it through a tea towel or muslin cloth.
Aim at draining off about a third to half of the cucumber's weight - or ⅓ to ½ cups of water (80 to 120 ml) per 1 cup (240g) of grated cucumber.
Place the cucumber in a bowl and mix well with all other ingredients.: Vegan yogurt, pressed garlic, lemon juice, olive oil, chopped mint, salt and pepper.
Season to your taste with salt and pepper.
Serve up in a bowl or plate and drizzle with some olive oil. Optionally top with olives, slices of cucumber or a sprig of fresh mint or dill.

Notes

Vegan Yogurts for Tzatziki

'Greek style' yoghurts have a higher fat content and are very thick, which makes them ideal for making tzatziki.

Our favourite vegan yoghurt to use in tzatziki is Oatly Greek style Oatgurt.

Coconut yoghurt often is thick and creamy too, but has a dominant flavour. You can mix it half and half with regular plain unsweetened yoghurt to make nice vegan tzatziki.

You can strain plain vegan yoghurts (non Greek style) through a muslin cloth or clean tea towel to make it thicker. Compensate for the water that's strained out by using more yoghurt.

Some vegan yoghurt products, including many sweetened and some Greek style vegan yoghurts, contain some flavourings that doesn't go well with tzatziki. Make sure to try the one you are planning to use to make sure it's neutral tasting.

Nutrition

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