This tasty Greek sauce is traditionally served on gyros or grilled vegetable kebabs. It also makes a great dip served with raw veggies and toasted pita chips. For best results, squeeze the liquid from the shredded cucumber before adding to the sauce.
Makes about 1 1/2 cups
Course
Condiment
Cuisine
Greek
Keyword
Tzatziki Sauce, vegan Tzatziki
AuthorRobin Robertson
Ingredients
1English cucumber, seeded and peeled
2clovesgarlic, pressed or finely minced
1cupplain unsweetened vegan yogurt
2tablespoonschopped fresh dill weed
1tablespoonfresh lemon juice
Salt and ground black pepper
Instructions
Shred or grate the cucumber using the large-hole side of a box grater. Place the cucumber in a colander and sprinkle with salt. Set aside for 30 minutes over a bowl to allow the liquid to come out. Transfer the cucumber to a clean kitchen towel or a piece of cheesecloth. Bring up the sides of the cloth and twist to extract any remaining liquid from the cucumbers. Transfer the cucumber to a bowl. Add the garlic, yogurt, dill, lemon juice, and salt and pepper to taste. Mix well, then taste and adjust the seasonings if needed. Cover and refrigerate until ready to use.