Tzatziki dip (vegan)

Tzatziki dip (vegan)

Perfectly creamy and flavour-packed

Features:
  • Gluten free
  • Vegan

Ingredients

Directions

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Don’t get me wrong – most of the time I’m happy to devour veggies dipped in hummus, but sometimes it’s nice to mix things up. Give me a bag of tortilla chips and a Tzatziki dip and I’ll call it dinner.

This soya yoghurt sauce made with fresh cucumbers and fresh mint is a classic. It can be served with an endless amount of veggies, crackers or tortilla chips. So if you need an appetizer in a hurry, look no further!

 

 

Step 1
Mark as Complete

Peel and slice the cucumber in half lengthways, scrape out the seeds then grate the remaining cucumber.

Step 2
Mark as Complete

Place the grated cucumber in a sieve and rest it on a bowl. Give it a little stir, and leave to drain. If you're in a rush, you can get rid of the excess moisture by pushing the liquid out with the back of a spoon.

Step 3
Mark as Complete

Combine the cucumber with plain soya yogurt, lemon juice and pressed garlic cloves. Finely chop the dill and mint, then fold through the cucumber mixture. Season with salt to taste.

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Classic chocolate éclair
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Jam filled baked doughnuts (no pan required)
  • 10 mins
  • Serves 6
  • Easy

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Ingredients

Adjust Servings:
½ Cucumber, peeled
1 cup Plain soya yoghurt
1 Clove of garlic, pressed
2 tbsp Dill, dried or fresh
2 tsp Lemon juice
to taste Salt and pepper
a few sprigs Fresh mint
previous
Classic chocolate éclair
next
Jam filled baked doughnuts (no pan required)

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