Vegan Tzatziki
This veganised take on the middle-eastern minty classic is perfect with homemade falafels, vegan kebabs and even nachos!
Servings Prep Time
1Jar 45Minutes
Passive Time
45Minutes
Servings Prep Time
1Jar 45Minutes
Passive Time
45Minutes
Ingredients
Instructions
  1. Wash and finely chop cucumber into quarters, set aside.
  2. Scoop yoghurt into a mixing bowl, combine lemon juice, mint and finely crushed or minced garlic, stir well.
  3. Combine cucumber with liquid mix and add to mixing bowl with a pinch of salt, stir and evenly coat.
  4. Leave for 30 minutes minimum so flavours can combine – I like to leave it 1 day in the fridge for the ideal taste.
  5. Serve with your favourite Mediterranean entrée, falafels, or veganised kebabs!
Recipe Notes

Lasts for 4 days in the fridge, may clump naturally like yoghurt, make sure you stir before use if stored. 

Olive oil helps it last longer, if you require oil free, leave this out!