Tzatziki is a traditional greek dish with a yogurt base. It is usually served with bread at the start of a meal, or used as a condiment on sandwiches or gyros. This vegan tzatziki recipe can be made with either soy or coconut non-dairy yogurt and plenty of fresh chopped mint for tons of fresh flavor. This easy swap to a non-dairy yogurt means you don't have to give up this traditional favorite. If you grow your own cucumbers and mint, you can use them for this recipe and enjoy it as part of your summer garden bounty. This recipe recommends peeling the cucumbers, which is needed if you are buying them in the supermarket and they have wax on their skins. But if that isn't the case and you don't have trouble digesting cucumbers, you don't have to peel them. To make the finished tzatziki less watery, be sure to drain as much juice from the cucumbers as possible before mixing with the other ingredients. Give them a good squeeze with your hands. Another tactic is to salt them, let them sit for a bit, and then squeeze out the extra liquid.
