This Vegan Tzatziki sauce is so easy to make and so much better than store bought!
You only need a handful of ingredients and you can serve it in many different ways.
Have it as a dip with pita chips and carrots for a fun appetizer. It's also super yummy as a spread in a gyros, sandwich or wrap with pita breads.
It's also not only for vegans to enjoy. You can also use the same method and ingredients with regular Greek yogurt.
Ingredients to make Vegan Tzatziki
- Vegan Yogurt - These days, there are so many plant based and dairy free yogurt available which is great! Here I’ve used a greek style soy yogurt, but you can use your preferred yogurt such as Coconut yogurt
- Cucumber - I usually prefer using Persian cucumbers or Lebanese cucumbers as they are less watery
- Extra virgin olive oil - Gives a lovely subtle flavor and silkiness to the vegan tzatziki sauce
- Lemon - Added for a little acidity. You can also use vinegar such as white vinegar or apple cider vinegar
- Garlic - Is a must in tzatziki! I don't like adding too much as I can't eat raw garlic so if you love it, feel free to add more!
- Dill - Or any other herbs such as parsley and fresh mint would even work perfectly. I’ve used dried dill but fresh chopped dill is always my preference
How to make Vegan Tzatziki
So much flavour is packed into this classic dip and you only need 10 minutes to make it in 6 simple steps.
- Start by grating cucumber in a bowl and set it aside for up to 10 minutes so all that liquid can release
- With your hands squeeze out the excess liquid from the cucumber, set it aside
- In a separate bowl add yogurt with some grated garlic, olive oil, dill and a good squeeze of lemon juice. Then season with S&P
- Add the cucumber to the bowl
- Give it a good mix and set aside for 10 minutes so all those flavours can marinate together
- For serving, garnish with some olives and a drizzle of olive oil. Serve with some pita chips or use as a spread on flatbread
Tips for this Vegan Tzatziki Dip
- Squeezing the excess water from the cucumber is a must! If not, it can make the Tzatziki dip watery
- If making a larger batch, you can also place the cucumber in a clean tea towel and squeeze through. Similar to when you squeeze zucchini when making Fritters
- Don't use a blender to blend the cucumber. You still want to keep texture in the Tzatziki dip
These days, there are so many plant-based vegan yogurt brands which is amazing to see! Some are made with Coconut yogurt, tofu or cashews. I've used a Soy yogurt which was also Greekstyle
Keep in an air-tight container in the fridge for up to 3 days. Stir well before eating as the excess water from the yogurt will normally rise to the top
Tzatziki is a yogurt dip made with cucumber, garlic, lemon juice, herbs, and oil. Tahini however is made with sesame seeds which are sometimes toasted and blended with oil and salt
More Dip Recipes
- Persian Whipped Feta Butter Board
- Kashke Bademjan (Persian Eggplant Dip)
- Whipped Feta Dip
- Avocado Hummus
- 200 g Vegan yogurt (I’ve used a greek style soy yogurt, but you can use any other vegan yogurt too)
- ½ large cucumber
- 1 tablespoon olive oil
- ¼ lemon
- ½ garlic clove grated (or more)
- 1 teaspoon dill (I’ve used dried dill but fresh dill will be great too)
- Salt and pepper to taste
- Grate the cucumber with a box grater and set aside for 5- 10 minutes
- In a bowl combine the yogurt, grated garlic, olive oil and dill with a good squeeze of lemon juice. Season with salt and pepper
- Hold the grated cucumber in your hand and squeeze out the excess liquid
- Add the cucumber to the bowl, stir together and allow it to marinate for 5-10 minutes before serving
- Garnish with olive oil and olives. Serve with pita chips or as a spread and enjoy your Vegan Tzatziki sauce!