Vegan Tzatziki Sauce
Vegan Tzatziki Sauce, a dairy-free and vegan-friendly version of the classic Greek sauce made with plant-based yogurt, fresh dill, lemon, garlic, and spices. Only 10 minutes!
Love tzatziki sauce but not sure how to make it vegan? This plant-based alternative to the famous Greek sauce uses vegan yogurt as the base for a dairy-free twist on traditional tzatziki.
👉 Ready to learn how to make a plant-based tzatziki sauce? Let’s do it!
🥒 Ingredients
- Cucumber: Grated and drained cucumber is a key ingredient in this recipe, providing a refreshing and crunchy texture to the tzatziki sauce
- Vegan Yogurt: Unsweetened vegan yogurt acts as a base for the tzatziki sauce, providing a creamy and tangy flavor. I like oat or soy yogurts for their mild flavor, but any plant-based yogurt will do.
- Garlic Cloves: Minced garlic adds a savory and pungent taste to the tzatziki sauce
- Fresh Dill: Chopped fresh dill adds an herbal and slightly sweet flavor to the tzatziki sauce, as well as a vibrant green color
- Lemon Juice: Lemon juice provides a tangy and citrusy taste to the tzatziki sauce, as well as a natural preservative
- Salt and Pepper: A pinch of salt and pepper enhances the overall flavor of the tzatziki sauce, bringing out the other ingredients’ natural flavors
- Olive Oil: A drizzle of olive oil adds a smooth and slightly fruity flavor to the tzatziki sauce, as well as healthy fats
- Recommended Tools: box or hand grater, a medium bowl, and a spoon
🥣 How to make (step-by-step photos)
1️⃣ Step One: Grate cucumber
The first step to making the sauce is to grate and drain the water from the cucumber. To do this, grate the cucumber using a box or hand grater.
After grating, drain excess water from cucumber by either squeezing the cucumber by hand, in a cheese cloth, or pressing into a strainer.
2️⃣ Step Two: Mix ingredients with yogurt
After grating and draining the cucumber, add it to a mixing bowl with the vegan yogurt, minced garlic cloves, chopped fresh dill, lemon juice, and a generous pinch of salt and pepper.
Then use a spoon to mix all ingredients until well combined.
3️⃣ Step Three: Garnish and serve
To serve, add tzatziki sauce to a bowl and drizzle with olive oil. Garnish with a sprinkle of fresh dill, and serve!
❓ Recipe questions + quick tips
Any unsweetened vegan yogurt will do. Oat or soy yogurt are nut-free and have the most mild taste, but any nut-based vegan yogurt, including coconut yogurt, will work well in this recipe.
Yes, you can make tzatziki sauce up to 3-4 days before serving.
💡 Ideas for serving
- As a dip for fresh vegetables, pita bread, or crackers
- As a spread for sandwiches or wraps
- As a topping for falafel, grilled vegetables, or baked potatoes
- As a salad dressing with a drizzle of olive oil or even a dollop of hummus
🧊 How to store and reheat
- Refrigerator storage: Store leftover tzatziki sauce in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: I don’t recommend freezing this sauce as the yogurt will separate after thawing.
👉 More plant-based sauce recipes
Want more vegan sauce recipes? Try Vegan Avocado Crema Sauce or Vegan Green Goddess Avocado Dip.
Vegan Tzatziki Sauce
Equipment
- 1 box grater or hand grater
- 1 mixing bowl
Ingredients
- ½ large cucumber
- 1 cup vegan yogurt unsweetened
- 2 cloves garlic minced
- 3 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- 1 pinch salt and pepper
- 2 teaspoons olive oil
Instructions
- Grate cucumber: Grate ½ large cucumber using a box or hand grater. After grating, drain excess water from cucumber by either squeezing the cucumber by hand, in a cheese cloth, or pressing into a strainer.
- Mix ingredients with yogurt: To a medium bowl, add grated cucumber, 1 cup vegan yogurt, 2 cloves garlic (minced), 3 tablespoons fresh dill (chopped), 1 tablespoon lemon juice, and a generous 1 pinch salt and pepper. Use a spoon to mix all ingredients until well combined.
- Garnish and serve: To serve, add tzatziki sauce to a bowl and drizzle with 2 teaspoons olive oil. Garnish with a sprinkle of fresh dill. Serve as a dip, as a topping for pita or wraps, or even add a few dollops to a salad to double as salad dressing.
