Vegan Tzatziki

This Greek Vegan Tzatziki sauce can be used as a dip or condiment. It pairs nicely with falafel or vegan gyros.

It’s Greek To Me

Awhile back I went through a Greek cuisine phase. One of the recipes that I made was a Greek Salad with Tofu Feta.

I also made this Vegan Tzatziki, which is a recipe that I have been making for awhile now, and actually already posted with some Vegan Gyros, but thought it deserved to be posted by itself. (Plus, it’s a good way to revive an old post that could use some love and attention.)

Along with the Vegan Tzatziki and the Greek Salad, I made some other Greek recipes as well, which will have to wait for later.

Vegan Tzatziki is one of those dips / condiments that I could eat at almost every meal. Slather some on toast for breakfast – sure! Eat some with french fries for dinner – yes, please!

Of course, I would reek from garlic excreting out of my pores. I would send everyone around me running far away in the opposite direction, but hey, I’d be happy in my garlicky tzatziki heaven. (To be fair, this only has one clove of garlic – so don’t be scared away by my above statement.)

To give this Vegan Tzatziki the thick consistency that tzatziki has, I combined vegan coconut yogurt and vegan sour cream. You could also use plain Greek style vegan yogurt in place of the coconut yogurt.

It is important to grate the cucumbers instead of chopping them. You don’t want all the water from the cucumbers, and after grating them you’ll want to squeeze out the excess moisture. It makes for a better consistency in your tzatziki.

My favorite ways to eat this is with Vegan Gyros or falafel.

Other Dips You Might Like

• Vegan Tzatziki
• Tofu Nacho Cheese Sauce
• Sriracha Hummus
• Raspberry Chipotle Ketchup

Vegan Tzatziki

This vegan condiment is totally addictive. You may find yourself getting inspired to make all sorts of Greek recipes like I did, just so that you can indulge in more of this Vegan Tzatziki!

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5 from 2 votes

Vegan Tzatziki

This Greek Vegan Tzatziki sauce can be used as a dip or condiment. It pairs nicely with falafel or vegan gyros.

Course Dip

Cuisine vegan, gluten free

Keyword Greek cucumber dip, vegan tzatziki

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Calories 116kcal

Author Willow Moon

Ingredients

• 3/4 cup seeded, peeled, and grated English cucumber
• 1/2 cup unsweetened plain coconut yogurt
• 1/2 cup vegan sour cream - I used Tofutti
• 2 tablespoons chopped fresh dill
• 2 teaspoons extra virgin olive oil
• 1 clove garlic minced
• 1 tablespoon lemon juice
• salt and pepper

US Customary - Metric

Instructions

• Put cucumber into a strainer and strain out all the juice. After the cucumber is strained, it will measure 1/2 cup.
• Add the rest of the ingredients and put in the fridge for 1 - 2 hours so that the flavors combine.

Nutrition

Calories: 116kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 147mg | Potassium: 33mg | Fiber: 0g | Sugar: 2g | Vitamin A: 0.7% | Vitamin C: 3% | Calcium: 6.6% | Iron: 0.6%

Did you make this recipe?Tag @createmindfully on Instagram and hashtag it #createmindfully!

*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.