Easy Vegan Tzatziki Sauce

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Grate cucumber

Off-white Section Separator Rounded Banner With Dots Grate the cucumber using the large holes on a box grater (no need to peel the cucumber).

Drain excess moisture

Off-white Section Separator Rounded Banner With Dots Transfer the grated cucumber to a clean dish towel (or several layers of paper towel) and squeeze (over the sink) to remove as much excess liquid as possible.

Stir everything together

Off-white Section Separator Rounded Banner With Dots In a mixing bowl, stir together the yogurt, cucumber, dill, parsley, olive oil, lemon juice, garlic, salt and pepper.

– Drain/squeeze excess liquid: For a super thick and creamy vegan tzatziki, it's important to remove as much water as possible from the grated cucumber. To do so, you can either place the cucumber in a strainer and gently press to drain excess liquid. – Let it sit in the fridge before serving: For best results, let your finished sauce chill for at least an hour so it has time to soak up all of that delicious flavor. – Try a seedless cucumber: Seedless cucumbers have less moisture to begin with, so you won't have to squeeze out as much excess liquid.

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Enjoy!

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