Vegan Tzatziki with Garlic and Herbs
Ingredients
- 1 cup (150g) cucumber, partially peeled, seeded, grated and squeezed
- 1 1/4 cups (300g) vegan sour cream or unsweetened vegan yogurt
- 3 cloves garlic, pressed (mince if no garlic press)
- 2 Tbsp (30ml) lemon juice
- 1 Tbsp (15g) chopped dill
- 2 tsp (10g) chopped mint
- 1 tsp (5ml) olive oil
- Salt and pepper to taste
Preparation
Partially peel the cucumber, cut it in half lengthwise, remove the seeds, grate it, and let it sit for 10 minutes before squeezing out as much liquid as possible.
Add the squeezed cucumber to a bowl with the remaining ingredients and mix well.
Refrigerate for at least 2 hours, or preferably overnight.
Serving suggestions
Use this vegan tzatziki as a dip for pita bread, a dressing for vegetables, or a spread for souvlaki and gyros.
