Published: Dec 19, 2022 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

🧾 Ingredients

English cucumber: I used English cucumber because it isn't bitter like a regular cucumber and you don't have to deseed it. I peeled it, but since it has thin skin you don't have to.
Vegan Plain Yogurt: Adds the tangy taste that tzatziki is known for. I used vegan coconut yogurt. You could also use Greek-style vegan yogurt.
Vegan sour cream: Adds extra creaminess. You could leave it out and use all vegan yogurt for this recipe. I've made it both ways and like it either way.
Lemon juice: Adds a bright tart flavor.
Garlic: Adds a pungent flavor.
Dill: Adds a bright herby flavor.
Olive oil: Adds creaminess.
Salt and black pepper: Enhances the other flavors and adds flavor.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

🔪 Instructions

Cucumber being grated and squeezed in a towel.

Step 1: Peel and grate cucumber on a box grater. If you use an English cucumber, you don't need to remove the seeds. If you use a regular cucumber, remove the seeds.

Step 2: Place the grated cucumber in a cheesecloth or clean towel and strain out the excess liquid.

💭 Tips

To give this dairy-free tzatziki sauce the thick consistency that traditional tzatziki has, I combined vegan coconut yogurt and vegan sour cream. You could also use all vegan yogurt if you prefer. I happened to like the thick creamy consistency that the vegan sour cream adds. You could also use a vegan Greek yogurt.

The type of vegan yogurt you use will determine the consistency of the recipe.

For better consistency, I recommend grating the cucumbers instead of chopping them.

You don't want all the water from the cucumbers, so after grating them you'll want to squeeze out the excess moisture in a cheesecloth or clean towel.