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.
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!
If you've ever wondered "what is tahini made of?" then here is a quick overview of 8 ingredients needed to make this recipe!
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!
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.
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!
More recipes you can serve with tzatziki:
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Vegan Tzatziki Sauce
- 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
- 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!
- 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.