Tzatziki Greek dip


Tzatziki is a Greek dip that is a combination of cucumber, herbs and thick yoghurt. It is very often served as a condiment to chicken souvlaki. For those people who are dairy intolerant, or who can’t eat dairy and meat together for cultural reasons, a delicious plant-based equivalent follows this traditional Greek recipe.


1 garlic clove

3 tbsp chopped onion

3 tbsp fresh dill

3 tbsp fresh mint

1 cup cucumber

2 cups thick Greek yoghurt

1/2 tsp Himalayan salt

1/4 tsp freshly ground black pepper


Roughly chop the onion, garlic and fresh herbs. Core the cucumber and roughly chop. Purée the garlic and onions in a food processor. Add the cucumber and herbs and pulse a few times.

Strain the cucumber mixture. Once strained, add the cucumber mixture to the yoghurt and season with salt and pepper. I like to cut a few more chunks of cucumber, which I gently stir into the mixture just before I serve it to add some fresh crunch.

Andy’s Sugar Safe® Tips

Be sure to buy yoghurt that is organic and unsweetened because most commercial yoghurt contains far too much sugar and other additives, and not enough probiotics, to be healthy.

Plant-based version of tzatziki

Before starting this recipe, you will need to make a cashew cream by soaking 1 cup of raw cashew nuts for 2 hours or overnight, then drain and rinse them and blend them together in a high-powered blender with 3/4 cup water, 1 and 1/2 tablespoon apple cider vinegar and 1 tablespoon of lemon juice until it reaches a smooth consistency. Add more water until it reaches the consistency you want.


1 and 1/2 cups cashew cream (see method above)

1 cup cucumber, roughly chopped

3 tbsp onion, grated

1/2 tsp Himalayan salt

3 tbsp mint, chopped

1 clove garlic, crushed

3 tbsp fresh dill, chopped

1/4 tsp ground black pepper


Add all the ingredients together with the cashew cream and mix together.

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