5-Ingredient Vegan Tzatziki

Cucumber - You’ll need around half a cucumber. It provides a hydrating base, as well as a crunchy bite. I use Persian or English cucumbers, because they’re sweet and crunchy, with a hint of tart. All cucumbers are watery, though, which is why draining is a crucial step in this recipe. We don’t want a watery sauce, right?

Vegan yogurt - Grab the thickest (and creamiest) yogurt to make the best tzatziki sauce. Also, make sure it is neutral in flavour, without any hints of sweetness. Greek-style vegan yogurt and standard soya yogurt are good options. Surprisingly, you can use soft tofu as a protein-packed substitute!

Garlic clove - A very important ingredient. It gives the sauce an assertive warmth and lots of savoury flavours. You can increase or decrease the garlic, depending on how “spicy” you want the sauce to be. Tip: Make sure you mince the cloves fully using a garlic press to extract all the delicious aromas.

Apple cider vinegar - For a bit of bright acidity that cuts through the creaminess and makes the tzatziki pop. You may also use lemon juice or white wine vinegar instead. Whatever ingredient you choose, I’d recommend using the freshest version, as all ingredients are on display.

Fresh dill - Classic tzatziki ingredients that introduce a herbaceous and (almost) savoury flavour.

Pinch of salt and pepper - Round up the flavours.