Creamy Vegan Tzatziki

Tzatziki is one of those things that sounds fancy but is genuinely one of the easiest things you can make. It takes about ten minutes, uses ingredients you probably already have, and makes everything it touches taste better. We made this batch to go with wraps stuffed full of roasted vegetables and vegan meat, and honestly it was one of those meals where everyone went back for seconds and the tzatziki was the main reason why.
The key to a good tzatziki is the cucumber. Grating it and letting it sit with the salt draws out the excess water, which keeps the dip thick and creamy rather than watery and sad. You could skip this step but we really wouldn’t recommend it — it takes two extra minutes and makes a noticeable difference.
We used vegan skyr here, which gives it a slightly thicker, tangier result than regular yogurt, but either works perfectly well. If you can only find vegan yogurt, go for a full-fat version for the best texture.
This keeps well in the fridge for a couple of days, which means you can make it ahead and pull it out whenever you need it. It’s great with wraps, flatbread, roasted vegetables, falafel, or just eaten directly off a spoon while standing in the kitchen. Not that we would know anything about that.