Add all ingredients to a large bowl and mix together until well blended. Taste and adjust seasoning to your liking.
Notes
I keep the skin on the cucumbers when I grate them, and just leave off the cut ends. You can peel your cucumbers if you wish.I also finely dice about ½ of an extra cucumber and garnish the top of the tzatziki if I am serving is as a dip. This is entirely optional.If you prefer a thicker sauce: mix in a thickening agent such as tapioca starch, arrowroot powder, or guar guar to the yogurt before mixing in the remaining ingredients. Make sure you mix it in very well and get rid of all the clumps. mixing to your preferred consistency, before adding the remaining ingredients. Another thickening option: add in more grated cucumber to make it chunkier.Vegan tzatziki will keep in the refrigerator for up to 4-5 days, if stored in an airtight container.