Vegan Tzatziki Sauce is a refreshing, creamy, and tangy Mediterranean dip or sauce, perfect for pairing with pita bread, fresh veggies, falafel, or grilled dishes. Traditionally made with yogurt, this version uses dairy-free yogurt, keeping it vegan while maintaining the rich, cool texture and zesty flavors that make tzatziki so irresistible. Fresh cucumber, garlic, lemon, and dill infuse the sauce with bright, herbal flavors that complement a variety of dishes. It’s a great addition to wraps, salads, or as a dip for snacks!
Ingredients:
- 1 ½ cups unsweetened vegan yogurt (coconut, almond, or soy-based)
- 1 cup cucumber, grated (peeled and seeds removed if preferred)
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice (or more to taste)
- 1-2 cloves garlic, minced (or grated)
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- ½ tsp salt (to taste)
- ¼ tsp black pepper (freshly ground, to taste)
- ¼ tsp dried oregano (optional, for extra flavor)
Instructions:
- Prepare the Cucumber:
- Grate the cucumber using a box grater or a food processor. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This step helps prevent the tzatziki from being too watery.
- Make the Sauce:
- In a medium bowl, combine the vegan yogurt, grated cucumber, olive oil, lemon juice, minced garlic, fresh dill, salt, and pepper.
- Stir everything together until smooth and well-mixed.
- Taste and Adjust:
- Taste the tzatziki and adjust seasoning as needed. Add more lemon juice for tanginess, more dill for herby freshness, or extra garlic for a punch of flavor.
- If you like your tzatziki a bit thicker, you can add more yogurt, or if you prefer it thinner, a splash of water or additional lemon juice will help achieve the desired consistency.
- Chill:
- For best results, refrigerate the tzatziki for at least 30 minutes before serving. This allows the flavors to meld together and gives the sauce a chance to chill.
- Serve:
- Serve your vegan tzatziki sauce with pita, fresh veggies (carrot sticks, cucumber slices, bell peppers), falafel, or as a topping for vegan wraps, salads, and grilled dishes.
Nutrition (per serving, assuming 8 servings):
- Calories: ~40-50 kcal
- Protein: ~2-3 g
- Fat: ~2-3 g
- Carbohydrates: ~3-5 g
- Fiber: ~0.5-1 g
- Sugars: ~2-3 g
- Sodium: ~100-150 mg
- Vitamin A: ~2-5% of the Daily Value (from olive oil)
- Vitamin C: ~4-6% of the Daily Value (from cucumber and lemon)
Notes:
- Yogurt Substitution: If you don’t have vegan yogurt, you can make your own by blending soaked cashews with lemon juice and water to create a creamy base.
- Cucumber Texture: If you prefer a chunkier tzatziki, you can chop the cucumber into small pieces instead of grating it.
- Make it Spicy: Add a pinch of cayenne pepper or red chili flakes if you want a little heat in your tzatziki.
- Storage: Tzatziki can be stored in an airtight container in the fridge for up to 3-4 days. The flavors tend to develop even further after a day or two, making it even more delicious.
This Vegan Tzatziki Sauce / Dip is simple, fresh, and versatile—perfect for adding a cool and creamy element to any meal or snack!