This Greek Vegan Tzatziki sauce can be used as a dip or condiment. Made in minutes, it pairs nicely with falafel or vegan gyros.
This creamy Vegan Tzatziki has the perfect balance of flavors. It comes together quickly and easily, and makes a great addition to Vegan Gyros or falafel.
It is made in about 10 minutes. Serve it with pita bread, veggies or slathered on toast.
It makes a great appetizer. It also goes well in a wrap or on a sandwich.
I worked in a Greek restaurant many years ago. I think this tzatziki recipe tastes just as good, if not better than the one the restaurant served.
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What Is Tzatziki?
Tzatziki (zat-ZEE-kee) is the sauce that's served at Greek restaurants with pita bread or gyros. There are other cuisines that have their own version, but my version is similar to the ones I've had in Greek restaurants.
🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- 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 grassy flavor.
- Olive oil: Adds creaminess.
- Salt and black pepper: Enhances the other flavors and adds flavor.
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🔪 Instructions
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.
Step 3: Put the grated cucumber in a mixing bowl along with vegan yogurt, vegan sour cream, minced garlic, chopped fresh dill, lemon juice, olive oil, and salt and pepper. Stir to combine.
Place tzatziki in the fridge for at least an hour so the flavors can meld together.
🥡 Storage
This tzatziki recipe will last about 5 days in an airtight container in the refrigerator.
💭 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 a 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.
🍽 Serving
- Vegan Gyros or Vegan Shawarmas
- Vegan Falafel
- With pita bread or veggies
- In a sandwich
📖 Variations / Additions
- Mint
- Vegan Greek yogurt
- Parsley or thyme
Other Dips
🎥 Video
I originally posted this recipe May 7, 2016. I added new photos, text, and a video when I republished it.
*Don't forget to come back and leave your feedback and star rating.
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🧂 You May Need
📋 Recipe
Vegan Tzatziki
Ingredients
- ¾ cup English cucumber peeled and grated
- 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
- Place the peeled and grated cucumber into a cheesecloth or clean towel and strain out the excess liquid. 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.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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!