Soya tzatziki dip

Soya tzatziki dip

By
From
V is for Vegan
Serves
4-6

So many cultures have a refreshing yoghurty dip: raitha for the Indians, tzatziki for the Greeks. Call it what you like, I love this stuff and can eat it for breakfast, in bed, lunch or dinner.

Ingredients

Quantity Ingredient
maldon sea salt or other good flaky sea salt
1 cucumber, peeled and thinly sliced, (deseeded if it's not good quality)
300ml soya yoghurt
2 tablespoons mint, or mint sauce in a jar, or fresh herbs such as mint, coriander, dill, parsley or tarragon
1 lemon, Juiced
fresh mint leaves, to garnish

Method

  1. Mix 1 tablespoon salt with the cucumber slices and set aside for 30 minutes or longer, then tip away the liquid released. This is a French tip I learnt to make the cucumber crunchy.
  2. Add the soya yoghurt, dried mint or other herbs and the lemon juice, and mix together. Adjust the seasoning if necessary and garnish with fresh mint.
Tags:
Vegan
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again