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.
This Vegan Tzatziki is great as a dip or a spread in sandwiches! Click To Tweet
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.
My favorite ways to eat this is with Vegan Gyros or falafel.
Other Dips You Might Like
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- 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
- 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.