Ingredients:
- Vegan Greek Yogurt, 2 cups plain
- Cucumber, 1 large seeded peeled
- Garlic, 2 cloves minced
- Olive Oil, 2 tbsp
- White Wine Vinegar, 1 tbsp
- Salt, to taste
- Pepper, to taste
Steps:
- Double line a strainer with cheesecloth or coffee filter. Set over a bowl. Spoon in yogurt and cover with wax paper. Allow yogurt to drain in fridge overnight.
- Fold in all ingredients. Refrigerate for at least one hour.
