Vegan Tzatziki

Ingredients

For 6 portions

• 🥛 500ml soy yoghurt alternative
• 🥒 300g cucumber
• 🧄 2 cloves garlic
• 🏺 2 Tbsp olive oil
• 🍋 20g lemon
• 🌿 5g dill
• 🧂 0.5 Tsp salt

Method

1. Line a sieve with a clean cloth, add the unsweetened soy yoghurt and leave over a bowl in the fridge for 1 hour to drain until thick.
2. Coarsely grate the cucumber, skin and all. Mix with a pinch of the salt and leave for 10 minutes, then squeeze out as much water as you can in a clean tea towel.
3. Crush the garlic to a paste with the rest of the salt.
4. Mix the yoghurt, cucumber, garlic, a good squeeze of the lemon and most of the finely chopped dill. Stir in half the olive oil.
5. Taste, adding more salt, lemon or garlic if you like. Chill for at least 30 minutes.
6. Spoon into a bowl, drizzle with the remaining oil and scatter with the rest of the dill.