Tzatziki is a Greek yogurt-based sauce with cucumber, garlic, and fresh herbs that is also served as a thick dip. This vegan tzatziki sauce is fresh, tangy, and has just a tiny bite from the garlic.
Add the finely grated cucumber with a large pinch of sea salt into a medium bowl. Let the cucumber sit for 10 minutes, then squeeze out any excess moisture. (You should end up with about 1/4 cup of cucumber).
Add all the other ingredients and stir to combine.
Cover and refrigerate for at least 1 hour before serving.
Store leftover tzatziki in an airtight container in the refrigerator for up to 5 days.
*If you can't get English cucumber, try to find a Persian cucumber instead. A field cucumber can work in a pinch, but you will have to peel and seed it.
**If your like thick tzatziki, strain the yogurt first. All you need is a strainer, a bowl, and some cheesecloth. Fold the cheesecloth a few times so it forms several layers and lay it inside the strainer. Set the strainer over the bowl. Pour the yogurt into the lined strainer. Let this sit in your fridge for anywhere from a half an hour to overnight, depending on how thick you want the yogurt.