Publised on 13/06/2024. Last Updated on 21/06/2024 by Richard
My refreshing, creamy, vegan tzatziki is so easy to make and perfect for dips, bowls and wraps! A vegan twist on the Greek classic sauce.
Vegan Tzatziki is the cool, creamy sauce your summer BBQs have been begging for. It’s like the chilled-out cousin of mayonnaise, perfect for slathering on everything. Imagine this: a sauce so versatile, you can dip, dollop, and drizzle it on just about anything.
This Vegan Tzatziki is dairy-free but still manages to be as creamy as a rom-com's love story ending. Packed with refreshing cucumber, tangy yoghurt, and a hint of garlic, it's the ultimate game-changer for your vegan meals. I’m beyond excited to share this with you because, frankly, it's one of those recipes that make you look like a kitchen wizard with like, ZERO effort.
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What is Vegan Tzatziki?
So, what exactly is this magical concoction known as Vegan Tzatziki? It's a plant-based twist on the traditional Greek tzatziki sauce, which usually involves Greek yoghurt, cucumber, garlic, olive oil, and fresh herbs. My vegan version ditches the dairy but keeps all the flavour, making it creamy, tangy, and refreshingly cool. Perfect for those hot summer days when you want something light yet satisfying.
This Tzatziki is my go-to for everything from Greek Pita Breads to a sauce for Vegan Gyros, and I ain’t ashamed to admit I’ve even eaten it straight from the bowl. Ready to get your Tzatziki game on point? Let’s dive in!
Ingredients You'll Need
You’re gonna need a few simple ingredients to whip up this Vegan Tzatziki. As usual, the full recipe with quantities is listed at the bottom of the page in the recipe card. If you're in a hurry, feel free to scroll down!
- Cucumber
- Vegan yoghurt, plain, thick, unsweetened, and unflavoured (I use The Coconut Collab)
- Fine sea salt
- Garlic, very finely minced
- Fresh dill, finely chopped
- White wine vinegar
- Extra virgin olive oil
- Ground black pepper
Ingredient Substitutions
If you need to switch things up, here are some great substitutions:
- Vegan yoghurt: Blended firm silken tofu with a good squeeze of lemon juice will work too.
- Fresh dill: Fresh mint or parsley.
- White wine vinegar: Apple cider vinegar or lemon juice.
- Extra virgin olive oil: Avocado oil or grapeseed oil.
How To Make Vegan Tzatziki
Making Vegan Tzatziki is a breeze. The full recipe is at the bottom of the page, but here’s a simple breakdown of the steps involved.
Grate and drain the cucumber: Grate the cucumber and place it in a fine-mesh sieve, nut milk bag, or piece of cheesecloth. Sprinkle with a pinch of sea salt and let it sit for about 5 minutes to draw out the excess moisture. After 5 minutes, press down on the cucumber to remove any remaining liquid or squeeze out with your hands.
Combine the Ingredients: In a bowl, combine the drained cucumber with the vegan yoghurt, minced garlic, chopped dill, white wine vinegar, extra virgin olive oil, and ground black pepper. Mix everything together until well combined. Taste and adjust seasoning with additional salt and pepper if needed.
Vegan Tzatziki FAQs
A: Traditional tzatziki hails from Greece and is a staple in Mediterranean cuisine.
A: Absolutely! You can make it a day ahead and store it in an airtight container in the fridge.
A: It lasts about 3-4 days when stored properly in the refrigerator.
So there you have it – a simple, delicious Vegan Tzatziki recipe that's sure to become a favourite in your kitchen. It’s quick to make, full of fresh flavours, and versatile enough to pair with a variety of dishes. Don’t forget to take pictures of your creation and tag @schoolnightvegan on social media. I love seeing your versions of my recipes!
If you enjoyed this Vegan Tzatziki, you might also like my recipes for Vegan Sour Cream and Vegan Hollandaise Sauce. Check them out on the blog for more delicious vegan recipes!
Vegan Tzatziki
Equipment
- Grater
- Fine-mesh sieve, nut milk bag, or cheesecloth
- Bowl (for mixing ingredients)
- Small bowl (for cucumber)
- Measuring spoons
- Garlic press or knife (for mincing garlic)
- Spoon or whisk (for mixing)
Ingredients
- ½ a cucumber
- 200 g vegan yoghurt plain, thick, unsweetened, and unflavoured
- Pinch fine sea salt
- 1 clove garlic very finely minced
- 2 tablespoon fresh dill finely chopped
- 1 teaspoon white wine vinegar or sub for any white vinegar
- 2 tablespoon extra virgin olive oil
- 1 teaspoon ground black pepper
Instructions
- Grate the cucumber and place it in a fine-mesh sieve or a nut milk bag or piece of cheesecloth.½ a cucumber
- Sprinkle with a pinch of sea salt and let it sit for about 5 minutes to draw out the excess moisture. After 5 minutes, press down on the cucumber to remove any remaining liquid or squeeze out with your hands.Pinch fine sea salt
- In a bowl, combine the cucumber with the remaining ingredients. Mix everything together until well combined. Taste and adjust seasoning with additional salt and pepper if needed.200 g vegan yoghurt, 1 clove garlic, 2 tablespoon fresh dill, 1 teaspoon white wine vinegar, 2 tablespoon extra virgin olive oil, 1 teaspoon ground black pepper
- Cover the bowl and refrigerate for at least 30 minutes.
- Serve chilled with your favourite dishes, such as Greek Pita Breads, as a dip, or as a sauce for Vegan Gyros.
Grace
Delicious! My non-vegan mum loves it.
Successful substitute: I substituted 2 tbsp fresh dill for 2 tsp dried dill.
C
Great recipe! Having made a lot of vegan tzatziki in my life, I have to recommend Oatly Greek Style Oatgurt as the closest available dairy substitute!