Easy Vegan Tzatziki Sauce (Dairy-Free, Creamy, 10 Minutes)
You can make vegan tzatziki sauce at home in about ten minutes! My recipe has the same creamy and tangy tzatziki flavor you love, but without the dairy! (Really, it tastes the same!) It is perfectly balanced and not watery or bland. You can use it as a Mediterranean dip, a sauce for vegan falafel, or drizzled over your favorite Middle Eastern rice and hummus bowl!
Why You’ll Love Vegan Tzatziki Sauce
- Same tzatziki flavor, but without the dairy!
- The garlic, lemon, dill, and yogurt flavors are perfectly balanced
- Thick and creamy, never watery!
- Ready in less than ten minutes!
What is Tzatziki?
Greek tzatziki, pronounced “tsa-ZEE-kee,” is a tangy Mediterranean cucumber dip. It is made with yogurt, cucumbers, dill, garlic, salt, and lemon juice. This recipe uses dairy-free yogurt that tastes the same as traditional yogurt. So much so that you won’t even notice the difference!
What do I put Tzatziki on?
Vegan tzatziki sauce is often served with grilled meat, gyros, or falafel sandwiches. I like to make Middle Eastern sandwiches with Turkish flatbread, Lebanese falafel, easy hummus, and of course, plant-based tzatziki.
If you’re feeling saucy (pun intended), vegan tzatziki is perfect as a dip served with a vegetable platter.
Ingredients
Cucumber
I recommend using an English or Persian cucumber. They have fewer seeds, are less watery, and have a stronger flavor. This makes them perfect for plant-based tzatziki. You can also use a standard cucumber. You will have slightly more work to remove the seeds and water.
Dairy-Free Yogurt
You will want to look for a soy or cashew-based unflavored yogurt. You can use a coconut base, but it will alter the flavor from a traditional tzatziki sauce. Do not use a flavored vegan yogurt, including vanilla. The flavor will be all wrong. (Check out these recommended vegan yogurt brands from VegOut.)
Extra Virgin Olive Oil (Optional)
EVOO is an optional ingredient. But, I do recommend using your best olive oil to drizzle on top. It adds an extra layer of flavor!
My Best Tips
Cucumbers –
To avoid watery sauce, you have to remove all the seeds and squeeze the water out of the cucumbers. I cannot stress this tip enough! This is the single most critical step, and if it is overlooked, your tzatziki will be watery (ick!)
Dairy Free Yogurt –
To mimic the perfect dairy tzatziki flavor, always use plain, unflavored dairy-free yogurt. I strongly recommend a soy plain, followed by a cashew yogurt base. I do not recommend a coconut base. The flavor is stronger and will differ from the traditional flavor.
Tanginess –
Getting the right tanginess is a dance and varies based on yogurt type and brand. To get it just right, play with the lemon vs. vinegar and salt combination. Small changes will get you to the exact flavor you are looking for!
Frequently Asked Questions
Try one of my other Mediterranean recipes.
If you tried this vegan tzatziki sauce recipe, leave a star rating and a comment below.
Easy Vegan Tzatziki Sauce (Dairy-Free, Creamy, 10 Minutes)
Equipment
- 1 box grater or food processor
- 1 Medium bowl
Ingredients
- 2 English cucumbers or four Persian cucumbers. peeled, seeded, and grated (or one standard cucumber, also peeled, seeded, and grated.)
- 1 and ½ cups plain vegan yogurt
- 3 cloves fresh garlic, minced
- ¼ cup fresh dill, finely copped
- 1 juice lemon
- salt and pepper to taste
- Extra virgin olive oil – Optional (You can drizzle on top when serving as a dip)
Instructions
Prepare the cucumber:
- Peel the cucumber, cut it in half lengthwise, and scoop out the seeds. Grate the cucumber using a box grater or food processor. Transfer the grated cucumber to a tea towel or a few layers of paper towels and squeeze out as much water as you can — this step really matters. Add the drained cucumber to a medium bowl.
Combine:
- Add the vegan yogurt, dill, garlic, and lemon juice to the bowl with the cucumber. Stir until everything is well combined. Season with salt and pepper, then taste and adjust as preferred.
Notes
- English and Persian cucumbers have fewer seeds and less water than standard cucumbers. Because of this, they are the best cucumbers to use when making tzatziki sauce.
- Always use plain and unsweetened dairy-free yogurt.
- If you can wait, tzatziki tastes better after it has been in the refrigerator for 30 minutes.
- It is natural for seperation to occur when stored. Just give it a good stir and all the ingredients will reincorporate.
- To store vegan tzatziki, place it in an air tight container in the refrigerator for up to three days. Give it a good stir to bring all the ingredients back together before serving it.
So easy and delicious! I’m thrilled to have a way to make this versatile dip all plant-based! Yay!
YEA! I am so happy you liked this recipe. It really is so easy and tastes the same as traditional tzatziki.
Is it suggested to use an English cucumber or a regular field cucumber?