Say ‘Yassas’ to this super easy, vegan tzatziki sauce. It's a luscious blend that’s fabulously creamy and prepped in 5 minutes plus some chilling time. Whether you’re drizzling it over a Greek salad, spreading it on pita bread, or pairing it with falafel, this Greek sauce is the perfect addition to any Mediterranean-inspired meal.
I love tzatziki sauce, and making a scrumptious vegan alternative at home that I can effortlessly blend into my meals, like Bulgur Pilaf, 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.
Or follow these links as your culinary treasure map for more plant-powered sauces. Easy Chipotle Pepper Sauce and Lemon Herb Tahini Sauce.
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What Is Tzatziki
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.
To make it vegan, we simply swap the yogurt for a plant-based alternative, keeping all the other classic ingredients intact.
Why You'll Love This Homemade Tzatziki
- It has all the tangy, garlicky goodness of traditional tzatziki, minus the dairy.
- No fancy techniques, just simple, fresh ingredients.
- Made with plant-based yogurt, so it’s lighter but just as satisfying.
- Flavors are all adjustable.
- Even non-vegans will devour it, and I bet they won’t even realize it’s vegan.
Ingredients
Rally the best and freshest ingredients, folks - they will all be on display in this recipe! Here's what you'll need for this delicious Mediterranean sauce. See the details for quantities in the recipe card.
- Cucumbers - The best cucumbers for tzatziki are the English or Persian varieties because they have thin skin, minimal seeds, and a crisp, sweet taste. No need to peel them before grating. Use the large holes in a grater box or a grating adapter on a food processor.
- 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!
- 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 a dairy-free tzatziki couldn't be any easier. See the recipe card for more details about the recipe.
Step 1: Grate the cucumber.
Step 2: Place grated cucumbers in a kitchen towel, cheesecloth, or paper towel and ring it out gently.
Step 3: Add all the ingredients into a bowl, and mix until combined.
Step 4: Chill for a couple of hours. Adjust flavors if necessary.
Top Tip
Don't skip removing the moisture from the cucumber because a watery cucumber becomes a watery tzatziki. Removing moisture keeps the tzatziki as thick and luxurious as Zeus' beard.
Use a microplane or a fine grater to mince the garlic well.
You can add a little salt to the cucumber to help remove more moisture.
Serving Suggestions for Vegan Tzatziki
- Dip warm, fluffy pita bread or chips into this delicious Greek vegan sauce.
- Add a dollop to the top of Tomato Chickpea Stew or even a brothy Lemony Orzo Chickpea Soup.
- Use tzatziki as a dip for raw veggies like carrot sticks, bell peppers, or broccoli florets.
- Pair tzatziki with Vegan Falafel Wrap for a truly Mediterranean feast.
- Smother a hot baked potato with tzatziki for a unique twist.
- When serving, top with a little EVOO for a splash of richness and a few sprigs of dill for a great presentation.
Recipe FAQS
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.
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.
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.
Got a minute? I'd love for you to dive into the comments and rate this Vegan Tzatziki Sauce. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Tzatziki Sauce
Equipment
Ingredients
- ½ cup cucumber grated; about ½ a large Englich cucumber
- 1 cup yogurt plant-based unsweetened
- 2 cloves minced garlic
- 1-2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
Instructions
- Prep the cucumber: Wash and grate the cucumber with the skin on. Place the grated cucumber in a clean kitchen towel or cheesecloth and gently squeeze well to remove excess water. Do not skip this step, as a watery cucumber will become a watery tzatziki sauce.
- Combine Ingredients: 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
- Chill: Cover the bowl and let it chill in the refrigerator for about one hour. This allows the flavors to marry and intensify.
- Serve: 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.
Regi Pearce says
This vegan tzatziki has the perfect balance of tangy, garlicky, and herby flavors. So good with falafel, veggies, or as a dip -I make this on repeat!