Vegan Tzatziki dip
Zesty, garlicky and fresh - exactly as it's meant to be!
Equipment
- 1 Garlic press optional to use - see notes above
- 1 Citrus grater/zester optional to use- see notes above
Ingredients
- 2 cups vegan unsweetened plain yoghurt thick Greek-style yoghurt
- 1-2 cloves fresh garlic minced and pressed
- 1 Lebanese cucumber minced
- 1/2 cup fresh mint leaves chopped
- 1/2 lime juice squeeze the juice from half of a lime, or lemon
- 1 tsp lime peel zest optional
- salt and pepper, to taste
- 1 tsp dried or fresh dill, or parsley (depending on preference) optional
- 1/2 tbsp extra virgin olive oil
Instructions
- Add the plain vegan unsweetened yoghurt to a bowl (typically either coconut or almond yoghurt)
- Press the cloves of garlic (1-2 cloves, as preferred), and chop the cucumber (minced or finely chopped, as preferred)
- Chop the fresh mint and other herbs, as desired
- Juice the lime or lemon and add the olive oil to the yoghurt, with salt and pepper and optional citrus zest
- Stir all of the ingredients into the yoghurt and adjust the ingredient ratios as desired
- Let sit in the fridge for about 10 minutes to let cool and the flavours be absorbed into the yoghurt prior to serving