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.

Course Condiments

Cuisine Mediterranean

Keyword cucumber sauce, greek yogurt spread, tzatziki, yogurt sauce

Prep Time 10

Optional Chill Time 1

Total Time 10

Author Rachel Conners

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

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.
2 Persian cucumbers
In a mixing bowl, combine the coconut yogurt, grated cucumber, minced garlic, lemon juice, olive oil, salt, and chopped fresh dill.
10 oz. plain vegan coconut yogurt, 1 large garlic clove, Juice of 1 lemon, 2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 cup 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!