Greek Vegan Tzatziki

Name: Greek Vegan Tzatziki
Prep time: 10 min
Total time: 10 min
Ingredients: 400 g soya yoghurt; 2 cloves garlic (pressed); ½ large cucumber; ½ bunch dill (finely chopped); 1 tbsp tahini; 1 tbsp wine vinegar; 3 tbsp olive oil; 2 tbsp salt and pepper (to taste)

Vegan Tzatziki Dip — Credit: Theofano Vetouli

A vegan take on the classic of the Greek cuisine. This vegan tzatziki is made with soya yoghurt and tahini, and is missing nothing in flavour and richness. It is thick and creamy and it makes an ideal dip for pan-fried potatoes or as a side dish for barbecues.

Preparation Time: 10 minutes
Waiting Time: 3 hours
Total Time: 10 minutes

Ingredients

Servings: 4

For the tzatziki:

400 g

soya yoghurt
2 cloves

garlic pressed
½

large cucumber
½ bunch

dill finely chopped
1 tbsp

tahini
1 tbsp

wine vinegar
3 tbsp

olive oil
2 tbsp

salt and pepper to taste

Instructions

For the tzatziki

Put the yoghurt in a cheesecloth and let it drain its water for about 3 hours.
Coarsely grate the cucumbers and sprinkle with some salt. Mix and drain by pressing the grated cucumber and discard the juice.
In a bowl combine strained yoghurt and cucumber with all other ingredients and mix well, until the tahini is incorporated in the yoghurt. Season with salt and pepper.
Serve chilled with some extra olive oil on top. It is ideal as a dip with pita bread, pan-fried potatoes and grilled vegetables or veggie sausages.