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.
Another fun way recipe is frying cucumbers in a cornmeal batter.
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.
- 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.
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.
📖 Variations / Additions
- Vegan Greek yogurt
- Parsley or thyme
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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.
- 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.
If you tried this Vegan Tzatziki Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on May 7, 2016. I added new photos, text, and a video when I republished it.
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.