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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


  • 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


  • 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.