Vegan Tzatziki - cooking recipe

Ingredients

1 cucumber, peeled, seeds removed, shredded
12 ounces vegan sour cream, I use Tofutti non-hydrogenated brand
1 tablespoon red wine vinegar
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon lemon zest, grated
2 -3 tablespoons of fresh mint, chopped
salt, to taste

Preparation

Shred cucumber on a box grater, sprinkle with a bit of salt, then place in a mesh colander to drag while you prepare the rest.
Whisk together the vinegar, garlic, and olive oil.
Fold in vegan sour cream, lemon zest and mint.
Press cucumber against the strainer to get out some of the moisture, and then give it a good squeeze with you hands.
Separate shreds, and fold into sour cream.
Cover and let chill for 6 hours or overnight.
Serve as a dip for vegetables and pita chips, or as a topping for falafel!