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
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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You May Need:
Vegan Tzatziki
Ingredients
- ¾ cup seeded, peeled, and grated English cucumber
- ½ cup unsweetened plain coconut yogurt
- ½ 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
Instructions
- Put cucumber into a strainer and strain out all the juice. After the cucumber is strained, it will measure ½ cup.
- Add the rest of the ingredients and put in the fridge for 1 - 2 hours so that the flavors combine.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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Heather says
Oh, my word! I have just died and gone to heaven!!! This is the most divine tsatziki I’ve ever tasted! Thank you for sharing x
Willow Moon says
Thanks so much Heather!
Ana says
This is SOOO good! I made some baked pita chips to eat with it. Delicious! Thanks for sharing! I will be making this again and again.
Elisabet says
Hi,
Where do you buy the vegan sour cream?
Looks great.
E.
Willow Moon says
I get it at Whole Foods, Sprouts, or my local health food store.
Aarika says
As always, you create such delicious recipes! I would never think to use coconut yogurt for a dip. What a great idea!
Willow Moon says
Thanks Aarika!
RecipestoNourish says
This looks so good! I love Tzatziki! Love all of that fresh dill.
Amanda | Maple Alps says
This recipe is right up my alley! I love a good tzatziki and I love having vegan options!!
Willow Moon says
Thanks Amanda!
kage2015 says
We love making greek dishes and this is one of our favorites.
Willow Moon says
Mine too!
Christine says
I love greek food! When I saw the title I was very interested in reading this. I have never made my own Tzatziki before but I think I will give it a try now that I have seen this recipe.
Willow Moon says
Since you love Greek food, I bet you will enjoy making your own. Then you can have it whenever you want it!