This Vegan Tzatziki Sauce is creamy and packed with tangy dill flavor. This recipe is perfect for adding to gyros, dolloping on salads, and using to dip your favorite chips and veggies.
You are going to love this tasty, creamy vegan take on Greek Tzatziki Sauce. Its tangy yogurt base is complemented by the mellow cucumber flavor, and given a tasty boost from the fresh garlic and dill. The end result is a healthy, protein-filled sauce that's thick and delicious. It's versatile enough to work in lots of different types of dishes, too.
This healthy sauce is a great replacement for less healthy dressings and condiments. Of course it tastes wonderful on Vegan Gyros, but you can also add it to grains, salads, sandwiches, and vegetables. The fresh flavors and tangy acidity level up the taste of everyday dishes. Let's talk more about what tzatziki is and how to make your own Vegan Tzatziki Sauce.
Video Tutorial
What is tzatziki?
Tzatziki sauce is a Greek sauce that is traditionally made with cucumber, yogurt, garlic, salt, and olive oil. It's commonly used in gyros, or is served with salads, chips, and pita bread.
What you'll need
- Cucumber. Keep the peel on or remove it, based on personal preference.
- Plant Yogurt. Use unsweetened vegan yogurt. I had cashew yogurt by Forager.
- Garlic. Use more or less, depending on your taste.
- Fresh Dill. Adds a special fresh flavor to the sauce.
- Apple Cider Vinegar. Or lemon juice.
- Olive Oil. Extra virgin is best.
- Salt. Adjust depending on personal preference.
How to make vegan tzatziki sauce
1. Shred! Shred the cucumbers using a box grater with a course shred.
2. Squeeze! Using your hands, squeeze out as much liquid as possible.
3. Mix! In a separate bowl combine the drained cucumber with the rest of the ingredients. Mix well.
Is tzatziki vegan?
Tzatziki sauce is traditionally made with Greek yogurt, so it is not typically vegan. However, by using a plant-based yogurt, such as cashew or almond, you can make this Greek favorite vegan.
Tips for the best Vegan Tzatziki Sauce
- Use unsweetened yogurt. Plain plant-based yogurt is best in tzatziki because it offers a creamy, tangy base for the sauce. It's not meant to be sweet, so avoid a yogurt with added sugar or sugar substitute.
- Coarsely shred the cucumber. The goal is to cut the cucumber large enough to provide texture, but small enough to easily break down and release excess water. Coarsely grated works best for this dish.
- Squeeze the cucumber hard. This sauce should be creamy and thick, so squeeze the cucumber shreds as hard as you can to release the extra water inside. This avoids the tzatziki being watered down.
- Use an extra virgin olive oil. Extra virgin is processed less, leaving it with more antioxidants and vitamins, and also giving it better flavor and aroma. This is a great choice for sauces and dressings.
Add-ins and Substitutes
- Substitute different yogurt types. Cashew has a good neutral taste, but you could also substitute almond or coconut-based yogurt. Just make sure it is unsweetened.
- Add other herbs and spices. Try this Vegan Tzatziki sauce with fresh mint, oregano, or some red pepper flakes, garlic powder, or paprika.
- Substitute vegan mayonnaise. A few spoonfuls of vegan mayo in place of the yogurt will give this sauce an even richer flavor and creaminess. Use store-bought or make my Fail-Proof Vegan Mayo.
- Add nuts. Chopped walnuts, almonds, or cashews can be added to give your tzatziki a little crunch. Raw or roasted nuts work, and choose unsalted so you can control the sodium level to your liking.
How to Store
You can store any leftover Vegan Tzatziki Sauce in the refrigerator in a lidded container. It should stay fresh for 3-5 days if the cucumbers were squeezed well. This sauce doesn't freeze well so only make as much as you can use within 5 days.
How to use tzatziki sauce
- In a gyro or sandwich. Add this sauce to gyros, or to Vegan Crab Cakes and Eggplant Potato Patties on toasted rolls.
- As a dip. Serve a bowl of this Vegan Tzatziki Sauce with chips, crackers, bread, pita, naan, or raw veggies.
- With a salad. Add some to a Quick and Easy Chickpea Salad, Iceberg Lettuce Salad, Quick and Tasty Bulgur Salad, or Quinoa Tabbouleh Salad.
- With vegetables. Serve it with Creamy Vegan Cauliflower Steaks, Baked Portobello Mushrooms, and Eggplant Roulades.
This Vegan Tzatziki Sauce has so much flavor and is a breeze to make. I hope you enjoy adding it to your favorite dishes as much as we have.
More tasty vegan recipes:
Vegan Tzatziki Sauce
Ingredients
- 1 medium cucumber, peeled
- ⅔ cup unsweetened cashew yogurt or other unsweetened vegan yogurt
- ½ tbsp. apple cider vinegar or lemon juice
- 1 garlic clove, minced
- 2 tbsp. chopped dill
- ½ tbsp. extra virgin olive oil
- ¼ tsp. sea salt
Instructions
- Shred! Shred the cucumbers using a box grater with a course shred.
- Squeeze! Using your hands, squeeze out as much liquid as possible.
- Mix! In a separate bowl combine the drained cucumber with the rest of the ingredients. Mix well.
Video Tutorial
Notes
Tips for the best Vegan Tzatziki Sauce
- Use unsweetened yogurt. Plain plant-based yogurt is best in tzatziki because it offers a creamy, tangy base for the sauce. It's not meant to be sweet, so avoid a yogurt with added sugar or sugar substitute.
- Coarsely shred the cucumber. The goal is to cut the cucumber large enough to provide texture, but small enough to easily break down and release excess water. Coarsely grated works best for this dish.
- Squeeze the cucumber hard. This sauce should be creamy and thick, so squeeze the cucumber shreds as hard as you can to release the extra water inside. This avoids the tzatziki being watered down.
- Use an extra virgin olive oil. Extra virgin is processed less, leaving it with more antioxidants and vitamins, and also giving it better flavor and aroma. This is a great choice for sauces and dressings.
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