Vegan Tzatziki Sauce Recipe

5 from 3 votes

Vegan Tzatziki Sauce Recipe

Vegan tzatziki sauce is a creamy, tangy, and delicious easy recipe. This simple dip adds a fresh flavor to your sandwiches, gyros, salads, falafel, vegetable dips, and more.

Prep Time5

Cook Time0

Total Time5

Course: All Day

Cuisine: Greek

Diet:

Servings: ounces

Calories: 19kcal

Author: Ruth Grindeland

Equipment

1 box grater or food processor
1 Medium bowl

Ingredients

1 large standard cucumber, peeled, seeded, and grated Or two English cucumbers or three-four Persian cucumbers.
1 and ½ cups plain vegan yogurt
3 cloves fresh garlic, minced
¼ cup fresh dill, finely copped
1 lemon
salt and pepper to taste
Extra virgin olive oil - Optional - drizzle on top when serving as a dip

Instructions

Prepare the Cucumber: If needed, peel the cucumber. Cut it in half, and scoop out the seeds. Using a box grater or food processor, grate cucumbers. Place the grated cucumber in a tea or paper towel and squeeze out all the water. Place the grated cucumber in a medium-sized bowl.
Combine: In a medium-sized bowl, whisk the yogurt, dill, garlic, and lemon together. Add the cucumbers and mix. Add additional lemon juice, salt, and pepper to your desired taste.

Notes

Storing instructions - Place tzatziki sauce in an airtight container or a bowl tightly covered with plastic wrap. It can be stored in the refrigerator for up to three days.

Nutrition