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Tzatziki dip (vegan)

Perfectly creamy and flavour-packed
Prep Time10 mins
Course: Dinner, Lunch
Keyword: dip, sauce
Servings: 6


  • ½ cucumber, peeled
  • 1 cup plain soya yoghurt
  • 1 clove of garlic, pressed
  • 2 tbsp dill
  • 2 tsp lemon juice
  • salt and pepper, to taste
  • A few sprigs fresh mint


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