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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


  • 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. 


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!