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    Home / Recipes / Sauces, Dips & Dressings

    Vegan Tzatziki

    Published: Oct 5, 2019 · Modified: Jul 3, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan tzatziki is a tangy dip for a bowl, sandwich, vegetables, or on your favorite Mediterranean dishes. Loaded with fresh dill, onions, vegan yogurt, garlic, and red onions, you won't be able to get enough.

    Vegan tzatziki in a bowl on the counter with a cucumber, red onion and garlic beside the bowl

    Although my Greek grandmother's food was fabulous, it was never vegan. However, I don't think she would mind me 'veganizing' her food to be healthier. So, with that being said, vegan tzatziki is not only possible; it tastes exactly like my grandma's.

    Jump to:
    • Ingredients
    • How to Make the Recipe
    • Recipe FAQs
    • Tips
    • Other Mediterranean Recipes 
    • 📖 Recipe
    • 💬 Reviews

    Last night I decided to make a gyro bowl and everything I love in a gyro wrap. Instead of regular yogurt sauce, I made a simple vegan tzatziki sauce with few ingredients.

    I prefer Kite Hill Plain Almond Milk Yogurt. Sometimes, finding plain vegan yogurt is a challenge where I live, so I usually have to go to Whole Foods or shop on Amazon. Even though you can use plain vegan yogurt, you need to ensure it is plain and unsweetened.

    Ingredients

    Tzatziki Ingredients in bows on the counter: red onion, red wine vinegar, vegan yogurt, lemon juice, parsley, garlic, cucumber, and seasonings
    • Plain Almond Milk Yogurt: Choose unsweetened, unflavored plain plant-based yogurt.
    • Red Onion: Red onion is sweet and the perfect flavor for the sauce.
    • English Cucumber: English cucumbers contain fewer seeds. Thus they have less moisture than regular cucumbers.
    • Red Wine Vinegar: Red wine vinegar is quite sharp and tangy; it has smokier notes and a fuller body than you'll find in white vinegar. It also lends a rosy hue to foods.
    • Fresh Lemon Juice: The acid in the citrus brings out the flavors of the other ingredients. I suggest using fresh lemon juice when possible.
    • Dill: I love dill. It is light and so tasty. It is a common ingredient in Greek yogurt sauce.
    • Garlic: The more garlic, the better. Again, I suggest using fresh garlic over jarred garlic when possible.
    • Garlic Powder: Garlic powder adds an intense, concentrated garlic flavor to a recipe.
    • Onion Powder: Onion powder is dried onion that's been ground. 
    • Sea Salt: Salt brings out the flavors in the rest of the sauce.
    • Ground Pepper: I prefer fresh ground pepper when possible.

    First, you must use English cucumbers for vegan tzatziki sauce. To avoid a watery sauce, it is essential to dice the cucumbers and allow them to drain on a paper towel while you prepare the rest of the sauce.

    Diced cucumber draining on a paper towel

    How to Make the Recipe

    While the diced cucumber loses most of its moisture (about 10 minutes), cut the onion, and measure the other ingredients. Furthermore, using fresh lemon juice and dill makes the sauce fresher.

    Then, it just takes a few minutes to put it all together. 

    • Dice cucumber first. I used the small chopper on my vegetable chopper.
    • Place the chopped cucumber in a colander lined with paper towels in the sink.
    • Toss cucumbers every couple of minutes so the paper towel absorbs the extra moisture.
    • Chop the onion using the same small chop, so the cucumber and onion are the exact sizes.
    • Place all ingredients in a bowl.
    • Stir
    Tzatziki Ingredients: soy yogurt, lemon, dill, red onions and diced cucumbers in a bowl
    • Cover and refrigerate for at least 30 minutes before serving.

    If you have extra sauce, it will last up to a week in the refrigerator. Additionally, you can put it on a sandwich, serve with rice, or use it as a dip for vegetables. Or, you can try vegan naan for dipping.

    Recipe FAQs

    What is the difference between tahini and tzatziki?

    Although both of these delicious sauces start with a T, tzatziki is a refreshing cucumber and yogurt-based Greek dip. At the same time, tahini is a Middle Eastern condiment, a paste (similar to peanut butter) made from toasted and ground sesame seeds.

    What does tzatziki taste like?

    This creamy sauce is deliciously light and refreshing. Its cool, mild ingredients help diffuse stronger, spicy flavors or add a tart taste to bland food. This sauce is often made from scratch, so the flavor is fresh and tangy.

    Is tzatziki sauce healthy?

    Yes, tzatziki is a healthy dip that can be enjoyed as a sauce with a delicious meal like falafel or greek sandwiches and bowls or as a dip with fresh veggies. It is low in calories and fat and is made with all fresh, healthy ingredients that contain protein, calcium, and vitamins.

    Tips

    • Use English cucumbers and cut the seeds out to prevent the tzatziki from getting too watery.
    • Then, dice the cucumber and allow it to sit in a colander lined with a paper towel to reduce the moisture and remove excess water from the cucumber.
    • Make sure to select unsweetened, unflavored plant-based yogurt.
    • Allow the sauce to chill in the refrigerator for at least 30 minutes before serving.

    You will love this vegan tzatziki! Add the Greek yogurt sauce to all of your favorite Mediterranean dishes!

    Other Mediterranean Recipes 

    • Tabouli Salad
    • Vegan Greek Pasta Salad
    • Fried Polenta
    • Mediterranean Salad with Chickpeas

    If you love vegan tzatziki, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Vegan Greek Yogurt Sauce

    Vegan Tzatziki

    Kathy Carmichael
    Vegan Taziki is a tangy dip for a bowl, sandwich, vegetables, or on your favorite Meditteranean dishes. Loaded with fresh dill, onions, vegan yogurt, garlic, and red onions, you won't be able to get enough.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Sauces, Dips & Dressings
    Cuisine Mediterranean
    Servings 12 servings
    Calories 24 kcal

    Ingredients
      

    • 10 ounces Kite Hill Plain Almond Milk Yogurt or yogurt of choice yield 1 ¼ cups
    • ½ cup diced red onion
    • 1 cup diced cucumber drained on paper towels
    • 1 Tablespoon red wine vinegar
    • 1 Tablespoon fresh lemon juice
    • ¼ cup fresh dill chopped
    • 2 cloves garlic minced
    • 2 teaspoons garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon sea salt
    • 1 teaspoon fresh ground pepper

    Instructions
     

    • Dice cucumber first. I used the small chopper on my vegetable chopper.
    • Place the chopped cucumber in a colander lined with paper towels and place it in the sink.
    • Toss cucumbers every couple of minutes, so the paper towel absorbs the extra moisture.
    • Chop onion using the same small chop, so the cucumber and onion are the same sizes.
    • Place all ingredients in a bowl.
    • Stir
    • Cover and refrigerate at least 30 minutes before serving.

    Serve

    • Dip for Oil-Free Vegan Garlic Cilantro Naan
    • Dip for vegetables
    • Sandwich spread
    • Sauce for a gyro bowl

    Notes

    • Use English Cucumbers. They have fewer seeds and contain less water than normal cucumbers. 
    • Slice the cucumbers lengthwise and remove the seeds by cutting a thin slice down the center of the cucumber. Discard seeds. 
    • Use a vegetable chopper to cut small, uniform pieces of cucumber. 
    • Lining a colander with a paper towel is a great way to remove any excess moisture from the diced cucumber. 
    • Remember to choose unsweetened, plain plant yogurt. 
    • I suggest using fresh garlic, lemon, and herbs for the best flavor. 
    • Mince the garlic finely. 
    • Add the salt and pepper last, and taste to adjust your presence of flavor. 
    • Tzatziki will last 5 days in the refrigerator. 

    Nutrition

    Serving: 0.25cupCalories: 24kcalCarbohydrates: 4gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 199mgPotassium: 46mgFiber: 0.4gSugar: 2gVitamin A: 85IUVitamin C: 5mgCalcium: 39mgIron: 0.2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Comments

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    1. Anonymous

      November 05, 2020 at 4:01 pm

      5 stars

      Reply

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