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

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

  

• 1/2 cucumber (finely grated)
• 350 ml vegan yogurt (ideally coconut based, but definitely unsweetened)
• 2 cloves garlic (minced)
• 3 tbsp finely chopped dill
• 1 tbsp finely chopped mint
• Pinch Salt & Pepper
• 1 1/2 tbsp lemon juice
• 2 tbsp 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 tbsp of olive oil and serve.

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