Craft this classic, creamy condiment to go with your favorite plant-based Greek treats.
A few years ago, I abided by a strict plant-based diet. At first, it felt limiting because I foolishly thought that I couldn’t have my usual comfort foods anymore. But when I learned how to make creamy, rich condiments like vegan tzatziki, I started to get more creative—and optimistic—in the kitchen.
The key to a delicious vegan tzatziki is plain, plant-based yogurt. I prefer using cashew or oatmilk-based yogurts because they’re the creamiest. But you can experiment with other types too, to find your favorite. With some fresh cucumbers and herbs plucked from my friend’s garden, this tzatziki rivals even that of my favorite local restaurants.
I like to dish it out with vegan gyro sandwiches, Greek-style grain bowls, and raw veggie sticks for a dippable appetizer. There are so many options with this fragrant, smooth sauce, you’d be surprised by how satisfying one bowl of it can be. It’s perfect for both parties and casual, everyday snacking. All that, and it’s 100% dairy-free!
The evolution of tzatziki throughout history…
Traditionally, tzatziki is made with Greek yogurt—a type of thick yogurt which contains more protein than regular yogurt. Although the dish is associated with Greek cuisine, there are many variations throughout both the Mediterranean and the Middle East. Supposedly, the herbaceous yogurt sauce originated in the Ottoman Empire and spread to Greece and other parts of the empire through conquest and migration. When these culinary worlds collided, it led to the fragrant and tangy tzatziki we know and love today.
How do I store leftovers?
Transfer your leftover vegan tzatziki to an airtight container or jar and refrigerate for 3-4 days. I don’t recommend freezing it, as this will ruin its smooth consistency. Serve it either cold or at room temperature, with some raw veggies for dipping or alongside your favorite Greek dishes.
Similar recipes to try
Vegan tzatziki is excellent for plant-based eaters, but what if you want a similar kind of sauce that isn’t dairy-free? Well, you can try Greek Yogurt Tartar Sauce for a tangier taste. There’s also Cottage Cheese Dip, which is rich in protein and just as creamy. Either of these would be yummy alternatives for snacking or fashioning appetizers. But if you’re craving an entire veggie-lover’s meal, try Keto Vegan Chili or a vegetarian Healthy Chopped Salad.
Vegan Tzatziki
Ingredients
- 1/2 large English cucumber
- 1 1/2 cups plain unsweetened non-dairy yogurt
- 2 garlic cloves minced
- 3 tablespoons fresh dill chopped
- 4 teaspoons lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons extra-virgin olive oil
- Pita bread, chips, or fresh vegetables for serving (optional)
Instructions
- Wash the cucumber, then grate it using a box grater. Gather the grated cucumber in a clean kitchen towel or paper towel and squeeze out the excess water.
- Place the strained cucumber in a bowl. Add the non-dairy yogurt, minced garlic, chopped dill, lemon juice, salt, pepper, and olive oil. Stir until all ingredients are well combined.
- Taste your mixture and add more salt, lemon juice, or garlic if needed to suit your taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend. Serve chilled as a dip for pita bread, chips, or fresh vegetables. Alternatively, use it as a sauce for your favorite dishes.
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