The recipe starts at 04:20
Tzatziki is easily one of my favourite condiments. This garlicky yogurt sauce works especially well paired with falafels, vegetable skewers, or just to drip some bread into.
▸ ▹ Vegan, gluten-free, nut-free, soy-free
Yield: 1½ cup Total Time: 10 min
½ large cucumber, grated
1 cup (240 mL) unsweetened plant-based yogurt*
3 garlic cloves, crushed
¼ cup (15 g) fresh dill, finely chopped
2 Tbsp (30 mL) fresh lemon juice
1 tsp (5 mL) olive oil
¼ tsp salt
¼ tsp ground pepper
Grate the cucumber and drain off the excess liquid by squeezing it firmly with your hands.
To make the tzatziki, simply mix all the ingredients together in a bowl, and enjoy!
*Nutrition tip: try to use a plant-based yogurt/milk that is fortified with calcium (offers approximately 120 mg calcium per 100 mL serving). If you want to read more on calcium, check out our article here.
Storage: the tzatziki can be stored in an air-tight container in the fridge for up to 3 days.
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