Say 'Yassas' to this super easy, vegan tzatziki sauce— a luscious blend that's delightfully tangy, surprisingly zingy, and fabulously creamy!
I love tzatziki sauce, and making a scrumptious vegan alternative at home that I can effortlessly blend into my meals has been incredible. It's a simple and fast dish that doesn't sacrifice flavor. I strongly feel you'll find it as delicious as I do!
If you like making sauces and dressings at home as much as I do, you can learn my quick and easy method in How to Make Homemade Vegan Sauces.
What is tzatziki, and how the heck do I pronounce it?
Tzatziki is a classic beloved Greek sauce or dip in Mediterranean cuisine.
It's traditionally made from thick yogurt, cucumbers, garlic, and herbs like dill, often served as a companion to grilled meats or simply as a dip for bread and vegetables.
It is pronounced that TZEE-kee where the "tz" is similar to the "ts" sound at the end of the word "bits." Now you can make delicious homemade vegan tzatziki and impress your friends with perfect pronunciation!
Rally the best and freshest ingredients, folks - they will all be on display in this recipe!
Vegan unsweetened Greek-style yogurt is the best choice for tzatziki, but you can also use full-fat coconut milk yogurt. They are both thick, creamy, and perfect for this dip. I buy mine at Whole Foods.
Without garlic, tzatziki would lose a significant part of its characteristic zing and depth. So, garlic is front and center in any tzatziki recipe, unassumingly bringing the whole dish together! Make sure to use a microplane or a fine grater to mince the garlic well.
Extra virgin olive oil - EVOO is the final brushstroke in a tzatziki masterpiece that gives it a beautiful, glossy finish and brings a true taste of the Mediterranean to the dish.
Dill adds a slightly sweet and grassy note plus an unmistakable depth of flavor. You can also choose to add a little mint. It has a cool and refreshing quality that many people love in Tzatziki. Without herbs, tzatziki would be like a song without melody - it wouldn't hit the same notes!
How to make vegan tzatziki
Making this couldn't be any easier.
Grate and drain the moisture from the cucumbers by placing grated cucumbers in a kitchen towel, cheesecloth, or paper towel and ring it out gently. You can add a little salt to the cucumber to help things along.
Add all the ingredients into a bowl, and mix until combined. Adjust flavors if necessary. Chill for a couple of hours. When serving, top with a little EVOO for a splash of richness and a few sprigs of dill for a great presentation.
Thats it! I hope you love this dip as much as we do. It's:
- and delicious!
Serving Suggestions for Vegan Tzatziki
Dip warm, fluffy pita bread or pita chips straight into your tzatziki.
Use your tzatziki as a sauce in a vegan gyro stuffed with grilled veggies and plant-based protein.
Use tzatziki as a dip for raw veggies like carrot sticks, bell peppers, or broccoli florets. It's a refreshing and healthy snack.
Pair tzatziki with a vegan falafel wrap for a truly Mediterranean feast.
Smother a hot baked potato with tzatziki for a unique twist.
FAQs For Vegan Tzatziki
The Greek-style yogurt brand I recommend is Kite Hill found at Whole Foods. You can also use full-fat coconut milk yogurt.
Traditional tzatziki is not typically vegan, as it's made with Greek yogurt, which is a dairy product. However, with a simple yogurt swap, you can enjoy a delightful vegan tzatziki! Substitute the Greek yogurt with an unsweetened Greek-style, plant-based alternative. Other ingredients in tzatziki, such as cucumbers, garlic, olive oil, and herbs, are already vegan-friendly.
No need to peel the cucumber.
Cucumbers contain a lot of water, which can dilute the tzatziki and make it runny. Squeezing out as much water as possible ensures a thick, creamy result. Add salt to the grated cucumber and let it sit before squeezing to release even more moisture.
Absolutely! Tzatziki tastes even better when made in advance. It allows the flavors to blend. You can keep it in the fridge for 4-5 days.
Mint is a great alternative. Some people even prefer it!
I don't recommend freezing tzatziki. When tzatziki is frozen and thawed, the yogurt can separate and become watery, and the cucumbers can become mushy. It's always best to consume tzatziki fresh.
- ½ cup cucumber (grated; about ½ a large Englich cucumber)
- 1 cup yogurt (plant-based unsweetened, Greek-style )
- 2 cloves garlic (minced)
- 1-2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon dill (fresh)
- ½ teaspoon salt (to taste)
- pepper (freshly cracked to taste)
- Wash and grate the cucumber with the skin on. Place grated cucumber in a clean kitchen towel or cheesecloth and gently squeeze well to remove excess water. Do not skip this step because a watery cucumber will become a watery tzatziki sauce.
- In a large bowl, add the cucumber, vegan yogurt, minced garlic, lemon juice, olive oil, dill, and salt. Mix until everything is well combined. You're looking for a creamy consistency and a beautifully speckled green appearance. Taste and adjust seasonings if necessary
- Cover the bowl and let it chill in the refrigerator for about one hour. This allows the flavors to marry and intensify.
- You have now prepared a vegan tzatziki worthy of a feast in the halls of the gods! Serve your vegan tzatziki with some extra dill for garnish and a little olive oil drizzled on top for a pretty presentation.
A good Greek-style yogurt brand is Kite Hill.
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 0 minutes
- Category: Condiment, Sauce, Dip
- Method: By Hand
- Cuisine: Greek-Inspired
- Diet: Vegan
- Serving Size: ¼ cup
- Calories: 74
- Sugar: 3
- Sodium: 320
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 4
- Fiber: 0.3
- Protein: 2
- Cholesterol: 8
Keywords: cucumbers, Greek sauce, Mediterranean sauce, easy