Vegan Tzatziki Sauce

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.

Course Appetizer

Cuisine Greek

Prep Time 5

Total Time 5

Servings servings

Calories 52kcal

Author Tania Sheff

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

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.

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.

Nutrition