Easy Vegan Tzatziki Sauce
This Easy Vegan Tzatziki Sauce uses coconut yogurt to make this classic Mediterranean sauce. You only need 7 ingredients and a few minutes to prepare it!
I have so many memories of going out to Greek food with my mom as a kid – usually for the sole reason of dousing all of our food in her favorite creamy, tangy white yogurt sauce. It took a while for me to know this sauce was called tzatziki sauce, but it didn’t take long for me to follow in her obsession. Tzatziki is one of my favorite parts of eating Mediterranean food and it didn’t take long for me to start whipping up a vegan version after I stopped eating dairy.
If you’ve never tried it, tzatziki sauce is a delightful addition to so many different dishes, offering a creamy texture with a refreshing tang. It’s made with yogurt, fresh cucumbers and tons of dill.
This vegan version replaces traditional dairy yogurt with dairy-free coconut yogurt, making it suitable for vegans and anyone with a dairy sensitivity. Ready in just a few minutes, this easy recipe promises to elevate your meals with its zesty flavor and creamy consistency.
Why You’ll Love This Vegan Tzatziki Sauce:
- Creamy and Tangy: Despite being dairy-free, this sauce maintains a creamy texture and tangy flavor that mimics traditional tzatziki.
- Versatile: Use it as a dip, spread, or sauce—it complements a wide range of dishes from Mediterranean to Middle Eastern cuisines. See below for a ton of my favorite ways to use it.
- Healthy Ingredients: Packed with fresh herbs and plant-based yogurt, this tzatziki sauce is not only delicious but also nutritious.
How to make dairy-free tzatziki sauce:
Shred the cucumbers and squeeze out the extra moisture in a clean towel. This helps keep the tzatziki thick, without the extra water from the cucumber seeping out into the yogurt.
Place the coconut yogurt in a bowl and mix in the garlic, olive oil, salt, dill, and lemon juice. Add the shredded cucumber and stir to combine.
Taste, and adjust salt/lemon/garlic to your taste buds. Enjoy immediately, or for best results, refrigerate for an hour before serving to let the flavors meld.
How to use Vegan Tzatziki:
- Dip for Vegetables: Serve as a dip for fresh vegetables like carrots, cucumber sticks, bell pepper strips, and cherry tomatoes.
- Gyro or Wrap Sauce: Spread on a flatbread as a sauce for gyro-style sandwiches filled with falafel, grilled vegetables, or a vegan meat substitute.
- Bowl Topping: Drizzle over grain bowls with roasted vegetables, chickpeas, and greens for added flavor and creaminess.
- Salad Dressing: Thin out with a little water or lemon juice. It makes a great creamy dressing for Greek salads, Mediterranean salads, or mixed green salads.
- Grilled Vegetable Marinade: Use as a marinade or sauce for grilled vegetables such as eggplant, zucchini, and bell peppers.
- Mezze Platter: Serve alongside other Mediterranean appetizers like hummus, olives, sumac onions, stuffed grape leaves, and pita bread for a delicious mezze platter.
- Marinade for Tofu or Tempeh: Use as a marinade before baking or grilling tofu or tempeh for added flavor.
- Sauce for Grilled Skewers: Serve as a dipping sauce for grilled vegetable or tofu skewers.
How to Store:
Store any leftover tzatziki sauce in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time, making it even more flavorful.
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Easy Vegan Tzatziki Sauce
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: ~1 1/2 cups
- Category: Condiments
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Easy Vegan Tzatziki Sauce uses coconut yogurt to make this classic Mediterranean sauce. You only need 7 ingredients and a few minutes.
Ingredients
- 10 oz. plain vegan coconut yogurt (I like using a thick coconut yogurt, like Culina)
- 2 Persian cucumbers, grated and excess liquid squeezed out, I don’t peel them
- 1 large garlic clove, minced
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1/4 teaspoon salt, or more to taste
- 1/4 cup fresh dill, finely chopped, or 2 tablespoons dried dill
Instructions
- Grate the Persian cucumbers using a box grater or a food processor. Once grated, place the cucumber in a clean kitchen towel or cheesecloth and squeeze out the excess liquid. This step helps prevent the tzatziki sauce from becoming too watery.
- In a mixing bowl, combine the coconut yogurt, grated cucumber, minced garlic, lemon juice, olive oil, salt, and chopped fresh dill.
- Stir all the ingredients together until well combined. Taste and adjust salt as needed.
- Cover the bowl with plastic wrap or transfer the tzatziki sauce into an airtight container. You can use it immediately, but I recommend refrigerating for at least 1 hour to allow the flavors to meld together.
- Use your homemade vegan tzatziki sauce as a dip for fresh vegetables, a topping for falafel or gyros, or a spread for sandwiches and wraps.
- Store any leftover tzatziki sauce in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time, making it even more flavorful!
