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    Home » All Recipes » Sauce & Dressing

    Vegan Tzatziki

    Published: Aug 17, 2022 by Megan · This post may contain affiliate links.

    Jump to Recipe
    bowl of tzatziki with text overlay "vegan tzatziki sauce".

    This easy 8 ingredient Vegan Tzatziki is the perfect dairy-free sauce! If you have been on the hunt for plant-based tzatziki to pair with falafel, vegetarian gyros, or as a dip for a mezze board- then you will love this easy recipe.

    bowl of tzatziki on plate with crackers, cucumber slices, and lemons.

    What is tzatziki?

    Tzatziki is a sauce traditionally made from yogurt, cucumber, garlic, and a variety of herbs and spices.

    You will find it a lot in Greek Cuisine or Middle Eastern cuisine. It is typically served as a cold appetizer or dipping sauce and is incredibly refreshing!

    Ingredients:

    If you've ever wondered "what is tahini made of?" then here is a quick overview of 8 ingredients needed to make this recipe!

    labeled tzatziki ingredients including vegan yogurt, cucumber, lemon, dill, garlic, salt, pepper, olive oil.

    What vegan yogurt works best in this recipe?

    I choose to go with my all-time favorite- Forager Project Unsweetened Cashewmilk Yogurt. I really like that it has a tangy taste that feels similar to greek yogurt. However, you can use any unsweetened plant-based yogurt such as coconut milk yogurt or soy-based yogurt.

    How to make tzatziki

    First, grate the cucumber. Then, press it between paper towels to remove any excess water. Once that is done, finely chop the dill and mince the garlic.

    P.S- It's important to use an English cucumber as their seeds are smaller and easier to eat so they do not require de-seeding. Plus, their skin is thinner and easier to grate. If using another variety, you will need to remove the seeds. 

    Then, add the vegan yogurt, lemon juice, cucumber, dill, minced garlic, salt, & pepper to a bowl and whisk together to combine.

    Finally, serve this flavorful non-dairy tzatziki and enjoy!

    bowl of tzatziki topped with olive oil, fresh dill, and a lemon wedge.

    What to eat with tzatziki:

    This vegan tzatziki sauce goes great with so many dishes including:

    • Served with a simple plate of cucumber slices & pita chips (as I did!)
    • As a dipping sauce for Homemade Vegan Naan
    • On a Mezze Platter with other dips such as hummus, baba ganoush, and Muhammara
    • As a sauce for sandwiches or wraps like my Edamame Hummus Wraps
    • In pita wraps with homemade falafel or in a vegetarian gyro
    • As a creamy salad dressing (it even goes great with vegan potato salad!)
    • As a sauce on top of grilled vegetables
    • As a dipping sauce for potatoes or fries (like my baked truffle fries)

    Honestly, that doesn't even fully cover the uses of this vegan tzatziki, but it should give you a great place to start.

    hand dipping slice of cucumber into bowl of tzatziki with olive oil and dill on top.

    I can't wait for you to try this easy, creamy, & absolutely delicious Vegan Tzatziki Sauce. Even though it's dairy-free, it's packed with flavor and tastes just like traditional tzatziki. Enjoy!

    -TSG

    More recipes you can serve with tzatziki:

    • Vegan Dill Potato Salad (no mayo!)
    • Crispy Baked Truffle Fries
    • Vegan Mediterranean Chickpea Spinach Burgers (GF)
    • Edamame Hummus Veggie Wraps

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowl of tzatziki on plate with crackers, cucumber slices, and lemons.

    Vegan Tzatziki Sauce

    This creamy 8-ingredient tzatziki sauce is dairy-free, vegan, & so flavorful!
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    Course: Appetizer, Dressing
    Cuisine: Greek, Middle Eastern
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • ½ English cucumber, grated about ½ cup
    • 2 Tablespoons fresh dill, finely chopped
    • 2 cloves garlic, minced
    • 1 cup vegan yogurt
    • 1 Tablespoon lemon juice about ½ lemon juiced
    • 1 Tablespoon olive oil
    • ¼-1/2 teaspoon salt add more or less as desired
    • ¼ teaspoon ground black pepper add more or less as desired

    Instructions

    • First, grate the cucumber. Then, press it between two paper towels to remove any excess water. At this time you will also want to mince the garlic and finely chop the dill.
    • Add the grated cucumber, minced garlic, 1 Tablespoon of the dill, vegan yogurt, fresh lemon juice, olive oil, salt, and pepper to a bowl. Then whisk together until combined.
    • To serve, top the tzatziki with the remaining 1 Tablespoon of dill and a drizzle of olive oil if desired. Then, dig in and enjoy!

    Notes

    • Tzatziki can be stored in a closed container in the fridge for 3-4 days. It does not freeze well. 
    • I used Forager Project Unsweetened cashew milk yogurt, but any unsweetened yogurt works in this recipe.
    • It's important to use an English cucumber as their seeds are smaller and easier to eat so they do not require de-seeding. Plus, their skin is thinner and easier to grate. If using another variety, you will need to remove the seeds. 

    Nutrition

    Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 154mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 56IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 0.2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

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