Vegan Tzatziki

• 12
  
  ounces firm silken tofu (1 box)
  
• 3
  
  tablespoons lemon juice, freshly squeezed
  
• 1
  
  tablespoon white wine vinegar
  
• ¹⁄₂
  
  teaspoon salt
  
• 2 -3
  
  garlic cloves, chopped
  
• 2
  
  tablespoons olive oil
  
• 
  
  pepper, to taste
  
• 1
  
  cucumber, seeded and grated
  
• 1
  
  tablespoon chopped fresh dill (optional) or 1 tablespoon of fresh mint (optional)
  

directions

• In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.
• Taste, add pepper to taste and more salt if needed. Set aside.
• Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).
• Add cucumber (and herbs, if using) to tofu dip, and stir to blend.
• Cover and refrigerate for at least 2-3 hours.