½ cup finely grated cucumber

1 cup thick Greek-style vegan yogurt or full-fat coconut milk-based yogurt

1 tablespoon lemon juice

½ tablespoon extra-virgin olive oil

1 garlic clove, grated

¼ teaspoon sea salt

1 tablespoon chopped dill

1 tablespoon chopped mint, optional

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1. To begin, grate the cucumber using the most significant holes on a box grater to add texture and green specks to the final sauce.

2. After grating, please squeeze out the water from the cucumber. This step is crucial for creamy tzatziki as skipping it may lead to sauce separation. Squeeze the

cucumber over the sink or gently press it with kitchen or paper towels.

3. Lastly, combine all the ingredients. Mix the squeezed cucumber with yoghurt, lemon juice, garlic, olive oil, salt, and herbs. Chill the mixture until you are ready to use it.

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