Prep time: 10 minutes
Total time: 15 minutes
Serves: 8 to 10

Ingredients:

  • 10 oz. plain-flavored vegan yogurt
  • 8 oz. English or Persian cucumber
  • 3 Tbs. minced fresh dill
  • 2 large garlic cloves, grated or crushed in a press
  • 2 tsp. red wine vinegar, more as needed
  • ½ tsp. sea salt, more to taste
  • Black pepper to taste
  • 1 ½ Tbs. extra virgin olive oil

Directions:

  • 1

    Use the wide holes on a box grater to grate the cucumber. Add the grated cucumber to a thin dish towel, nut milk bag or cheesecloth. Squeeze or wrap it tightly and wring out as much water as you can.

  • 2

    Add the yogurt to a medium bowl. Add the grated cucumber, dill, garlic, 2 teaspoons of vinegar, salt, pepper to taste and 1 tablespoon of olive oil.

  • 3

    Mix well. Taste for seasonings, adding more salt, vinegar or olive oil as needed.

  • 4

    If possible, rest in the fridge for 15 to 30 minutes (or several hours) to allow the flavors to marinate.

  • 5

    If desired, drizzle with olive oil before serving!