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Home » Recipes » Sides

Classic Tzatziki

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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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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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