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You are here: Home / Sides / Classic Tzatziki

Classic Tzatziki

28/11/2018 by Richard Makin Leave a Comment

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.
Tried this recipe?Mention @schoolnightvegan or tag #schoolnightvegan!

Filed Under: Sides

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My name’s Richard Makin and I’m the School Night Vegan.

I’ve been exploring the world of plant-based cuisine since November 2017 when I switched from life-long vegetarian to full-time vegan! Read More…

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