Tzatziki is a deliciously distinctive Greek dip that goes with more things than a little black dress. The creaminess of the yogurt, the fresh, green crunch of the cucumber and the zing of the garlic combine so beautifully, and the flavour deepens over time – that is if you can resist it for an hour or so! We’ve created this delicious vegan version with every bit as much fresh taste and creamy texture as the original, and we even share our favourite way to make a phenomenal Greek-style yogurt.
- Place the yogurt into a bowl and stir it to properly uniform its thickness.
- Place a sieve over a bowl, line it with a wet muslin cloth (or a kitchen towel) and pour in the yogurt.
- Cover the sieve with cling film, place the bowl into the fridge and let the yogurt thicken for four hours before moving on.
- Once the time is up, finely grate the cucumber using a box grater. Strain the cucumber pulp by placing it into a clean kitchen towel (or a muslin cloth) and squeezing it as much as you can. You want to end up with an almost completely dry ball of grated cucumber. Roughly chop the cucumber pulp and set it aside.
- Finely chop a small piece of garlic and then press it onto the chopping board with the flat of the knife. This will damage its structure hence releasing all of its flavour.
- Take the strained yogurt and place it into a bowl. It is important to weight the yogurt after the straining process and not before.
- Add the rest of the ingredients into the bowl and stir well to combine and complete the Tzatziki.
- Tzatziki is best when left in the fridge for anywhere between 2 and 10 hours before consuming it, as this will allow for the flavours to properly blend.
- The quantity of Greek yogurt needed for this recipe (7oz/200g) was obtained by staining 14oz/400g of standard soy yogurt.
- Once the cucumber has been grated and squeezed, we were able to obtain 1.8oz/50g of dry cucumber, which is the quantity you need for this recipe.
- The cucumber can be peeled to obtain a Tzatziki with a milder cucumber flavor.
Preparation Time: 4h 10m
Storage Times: Keeps for 3 days in the fridge