Vegan Tzatziki
In my opinion, my non-dairy version of this Greek favourite loses nothing of its true spirit in translation.
Ingredients 9
2 Lebanese cucumber, large, seeds removed, grated
500 g vegan yoghurt, see note
3 tbsp extra-virgin olive oil
1 tbsp dried mint
1 handful dill, small, chopped
2 tbsp lemon juice
2 garlic cloves, minced
1⁄2 tsp ground cumin
1 tsp salt flakes
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Method 1
Using your hands, scoop up the and squeeze out as much liquid as possible, then place in a medium mixing bowl. Add the , , , , , , , and , and mix well to combine.
Shannon Martinez's tips
The reality is, vegan yoghurt is still not quite there in comparison to dairy yoghurt. While some brands may appear to be thick and creamy, they’re not – they’re just thickened with agar or something similar. If your favourite yoghurt is a little thin, I have a trick for you. Pour it into a nut milk bag, a piece of muslin (cheesecloth) or even a clean loose-weave kitchen wipe and hang it over a bowl to let the excess liquid drain out. It’s the same method you use when making traditional labneh. After a few hours, you are left with beautifully thick yoghurt.
