Ingredients
- 1.5 cups (400g) vegan Greek-style yogurt
- 2-3 garlic cloves, minced
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 2.5 tablespoons extra virgin olive oil
- 1 medium cucumber
- 1.5 tablespoons fresh dill, chopped
Instructions
1. Prepare the Yogurt Mixture
In a medium-sized bowl, add the 1.5 cups of vegan Greek-style yogurt, minced garlic (2-3 cloves), 1 tablespoon of white vinegar, and 1 teaspoon of salt. Stir to combine the ingredients thoroughly. For the best flavor, I recommend placing the yogurt mixture in the fridge for a few hours or even overnight. This allows the garlic to mellow and blend beautifully with the yogurt. The longer it rests, the more developed the flavors will become.
2. Grate and Drain the Cucumber
While the yogurt mixture is chilling, prepare the cucumber. Wash it thoroughly, then use a box grater to grate the cucumber. Once grated, you need to squeeze out the excess moisture. This is an essential step—if you don’t remove the extra water, the tzatziki can become too watery. You can place the grated cucumber in a fine-mesh sieve over a bowl to drain, or use a clean kitchen towel or nut milk bag to squeeze the water out by hand. Make sure to get rid of as much water as possible to ensure your tzatziki has the right consistency.
3. Combine the Cucumber and Dill
Add the drained cucumber to the yogurt mixture. Then, add the freshly chopped dill (1.5 tablespoons) and stir until the cucumber and dill are well incorporated into the yogurt.
4. Garnish and Serve
Once everything is well mixed, transfer the tzatziki into a serving dish. Drizzle a little extra olive oil on top for added richness and garnish with a few sprigs of fresh dill for a beautiful finish.
5. Enjoy!
Your vegan tzatziki is now ready to be served! Enjoy it with pita bread, vegetable sticks, or as a topping for grain bowls, gyros, or roasted vegetables. You can also refrigerate any leftovers in an airtight container for up to 3-4 days.
Notes
- Drain the Cucumber Well: If you skip draining the cucumber, your tzatziki may become watery. You can use a clean kitchen towel, cheesecloth, or a nut milk bag to squeeze out the excess moisture from the grated cucumber.
- Chill for Best Flavor: Although you can serve the tzatziki immediately, it’s best to let it chill for at least a couple of hours to allow the flavors to meld together. The garlic will mellow and infuse into the yogurt, giving you a much smoother, more balanced taste.
- Adjust Garlic to Your Taste: Raw garlic can be quite potent. If you prefer a milder flavor, use just one clove or opt for roasted garlic. Roasting garlic brings out a sweet, nutty flavor that complements the yogurt beautifully.
- Consistency Adjustments: If your tzatziki is too thick, add a small amount of water or extra olive oil to thin it out. If it’s too runny, you can refrigerate it for a bit longer to help thicken it.
- Seasoning Adjustments: Taste as you go! You can add more salt, vinegar, or dill depending on your preferences. If you like a stronger vinegar flavor, increase the amount of vinegar; if you want more tang, add an extra garlic clove.
- Prep Time: 25 minutes
- Cook Time: 0 minutes