This tzatziki is sharp, zingy and creamy like a good tzat should be! I use this ALL THE TIME with falafel, roasted carrots and as a component of a gorge summer mezze, but I first made this recipe for inside a shredded chick’n gyro.

This tzatziki is adapted from a minimalist baker recipe, but tweaked ever so slightly to reduce the garlic and up the citrus vibes. IT’S SUMMER IN A SAUCE LADIES AND GREMLINS!

Classic Tzatziki

Richard Makin

This tzatziki is sharp, zingy and creamy like a good tzat should be! I use this ALL THE TIME with falafel, roasted carrots and as a component of a gorge summer mezze

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Ingredients

  

• ▢ ½ cucumber (finely grated)
• ▢ 350 ml vegan yogurt (ideally coconut based, but definitely unsweetened)
• ▢ 2 cloves garlic (minced)
• ▢ 3 tablespoon finely chopped dill
• ▢ 1 tablespoon finely chopped mint
• ▢ Pinch Salt & Pepper
• ▢ 1 ½ tablespoon lemon juice
• ▢ 2 tablespoon extra virgin olive oil

Instructions

 

• In a small bowl combine the lemon juice and the minced garlic. Set aside while you prepare the rest of the dish.
• Put the grated cucumber in a nut milk bag/muslin fabric/clean teatowel and squeeze out as much water as possible. Put the drained cucumber in a medium bowl.
• To the bowl add the yogurt, dill, salt, pepper and 1tbsp of the olive oil. Mix everything together.
• Add the garlicky lemon juice and stir again. Top with the last tablespoon of olive oil and serve.

Nutrition

Serving: 1grams

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