Vegan tzatziki
This vegan tzatziki is made using light soy yoghurt, cucumber, mint and lemon. The dip makes an ideal pairing for many dishes; spoon onto warm falafel pittas, use as a dip for potato wedges or just smear onto warm toasted bread. A healthy and refreshing accompaniment that is ready in under 10 minutes.
Servings: 8 makes 230g
Ingredients
- 1/2 cucumber
- 200 g plain soy yoghurt unsweetened
- 1 tablespoon lemon juice
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon fresh mint finely chopped
- 1/2 garlic clove minced
- Pinch of salt
Instructions
- Wash and peel the cucumber and then use a teaspoon to remove the seeds. Grate the remaining cucumber and drain the excess water in a sieve. Transfer to a tea towel and give another good squeeze.
- Add the cucumber to a medium sized bowl along with the yoghurt, lemon, olive oil, mint, garlic and a pinch of salt. Mix well and serve alongside warm pitta, falafel and chopped vegetables for a Mediterranean inspired platter.
Notes
Best stored in an airtight container and used within 2 days.