Quick & Easy: Tzatziki

My older sister is giving veganism a go which is totally brilliant but she has one sticking point, her husband makes really good tzatziki and she loves it. So while I was visiting her I had a go at veganising Jamie Oliver's tzatziki recipe and it went down a storm. Niece number one claimed that it was delicious and niece number two said that she couldn't taste the difference and older sister said it had solved her vegan problem. So wins all round.



Makes enough for four generous portions

  • ½ large cucumber
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • 2 x200g pot Oatly creamy oat fraiche (sold in most supermarkets)
  • 1 bunch fresh dill
  • ½ small bunch fresh mint
  • 1 lemon, juiced
  • Salt to taste


Preparation time:

10 minutes (plus minimum 1 hour cucumber draining time & garlic infusing time)


Start by slicing your cucumber in half and scooping out all of the seeds with a spoon. Stick those guys in the compost and then grate your cucumber into a sieve placed over a bowl. Once grated sprinkle lightly with salt and stir around a little then leave to drain for a minimum of an hour or even overnight if you are really into forward planning. If you have limited time help your cucumber rid itself of excess water by gently pressing it with the back of a large spoon.

While your cucs are draining peel and crush your garlic into a medium sized bowl with the oil and allow to infuse for at least an hour (or as long as you can be bothered). Once your cucumber is drained tip it into a clean tea towel or onto some kitchen roll and pat it dry then chuck it in with the oil and garlic and mix. Then add your Oatly creme fraiche and stir until well combined. Chop your dill and mint finely and add these with the juice of at least half a lemon, more if your lemon is not very juicy, add your salt and give it a good stir until everything is well combined.

Once everything is mixed in garnish with some more chopped dill and a sprig of mint and dig in with some hot pitta bread or have it with salad and the best mezze you can muster.