Easy Vegan Tzatziki

Tzatziki is one of my favorite sauces because it’s light, refreshing, tangy, and provides contrast to its food pairing partners in a way that brings out the best all. Better yet–with only 6 ingredients required, this vegan tzatziki recipe is incredibly easy  which will add to the satisfaction of impressing your family, friends, or guests. Homemade sauce–has ‘em oohing and ahhing every time.

Tzatziki is traditionally yogurt-based which means that the main change in making this vegan tzatziki is using a non-dairy yogurt base. If you’re new to the world of non-dairy yogurts, there are loads of options – soy, cashew, coconut, or almond. For this recipe, I went with soy-based but I encourage you to check out different variations and find your favorite.

Order of operations is a breeze: chop your cucumbers and herbs, mix everything together in a bowl, and throw it all in the refrigerator to meld. That’s it! Literally 1-2-3. This easy tzatkiki recipe makes a solid dip for fresh vegetables or olives. It also pairs especially well with dishes like this easy vegan falafel.

If you try this recipe, especially if you experiment with a new yogurt base, let me know by leaving a comment and rating or tagging a picture @plantandvine on Instagram so I can see how you put this sauce to work.

Easy Vegan Tzatziki

Easy vegan tzatziki recipe. Requires 6-ingredients for sauce perfection.

• Author: Plant & Vine
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 7 servings
• Category: Vegan, Vegetarian, Sauce
• Method: Mixing
• Cuisine: Mediterranean, Greek

Ingredients

• 1/2 large cucumber, skin on and roughly chopped*
• 1 1/2 cups non-dairy yogurt (I used soy-based)
• 5 cloves garlic, minced
• 1/3 cup fresh dill, chopped with stems removed
• 1 large pinch each sea salt and black pepper (plus more to taste)
• 1 1/2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil

Instructions

1. Add yogurt to a large mixing bowl and add cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil. Stir to combine.
2. Taste and adjust flavor as needed. Adding more salt will draw out all flavors, garlic will add spicy zing, lemon will add crisp acidity, and dill will add balances tangy herb flavors.
3. Serve immediately. Store in airtight container in refrigerator up to 4-5 days.

Notes

* I like chopped cucumber but some people prefer grated. If you choose to go the grated route, make sure to press cucumber before adding to yogurt to remove excess water.

**Recipe is a guide. Adjust as needed.

Keywords: vegan tzatziki, tzatziki, vegan sauces