A vegan tzatziki recipe that is deliciously fresh tasting and takes just minutes to make. A great addition to wraps, pittas, salads and veggie dishes.
Mass-produced supermarket tzatziki is - in my opinion - pretty rubbish. Homemade tzatziki however is a different story. It's creamy, fresh tasting and utterly delicious.
It's a wonderful side dish and it goes perfectly as part of a mezze meal.
See below for suggestions of what to serve with your tzatziki.
What is tzatziki sauce?
Tzatziki is a dip or sauce from south eastern Europe. It is very common in Greek cuisine but is also eaten widely across the region.
In Turkey it is known as cacik and in Bulgaria it's called tarator.
Tzatziki is made from yoghurt, cucumber, garlic, salt, herbs and olive oil. I've also added lemon juice to my vegan tzatziki sauce. The herbs used vary - I like to use dill but mint, thyme or parsley can also be used.
Ingredients
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
To make your vegan tzatziki you will need:
- thick vegan yoghurt
- cucumber
- dill
- garlic
- sea salt
- lemon juice
- olive oil
Making tzatziki vegan or dairy free
It's really simple to make your tzatziki dairy free - simply use dairy free yoghurt.
The other ingredients used to make this Mediterranean dip are naturally plant-based - cucumber, herbs, lemon juice, olive oil, garlic and salt. It's an easy recipe to veganise.
Best vegan yoghurt for tzatziki
The range of vegan yoghurts that are available has improved dramatically. Gone are the days when you could only buy soya yoghurt.
Apart from in my local grocery shop but that's another story. I'm lobbying them to start stocking a wider range of dairy free yoghurt!
Now, you can make your vegan tzatziki using any kind of unsweetened dairy free yoghurt. So if you have a favourite, or if the choice in your local shops isn't great then just go with what you have.
However, if you do have a choice then I would recommend that you go for a thick yoghurt. The aim is to replicate Greek yoghurt - which is incredibly creamy.
A thick oat based Greek-style yoghurt would do the job perfectly. Failing that, a thick coconut yoghurt will also work well. But you don't want the taste of coconut to overpower your tzatziki, so pick one with a mild flavour if you can.
How do you pronounce tzatziki?
It turns out there isn't a simple answer to this. In fact, there are many variations in how people pronounce it.
According to Felicity Cloake tzatziki pronunciation varies between "zat-zee-key or chat-chee-kee".
On the other hand Vicki Psarias of Honest Mum, whose parents are Greek Cypriot, pronounces it tsan-ziki.
What to serve with tzatziki
Tzatziki is traditionally eaten with meat - usually lamb or chicken.
However, there are lots of vegan recipes that it complements perfectly. I love to serve it with these vegan flatbreads, salad and my jackfruit gyros.
It's also great with falafels, as a dip, spread onto wraps or with a Greek salad.
If you like this you might like this roasted cauliflower hummus with turmeric or these baked Greek beans.
How to make vegan tzatziki
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
- Cut your cucumber in half.
2. Scrape out the seeds.
3. Grate your cucumber. Squeeze as much water as possible out with your hands.
4. Place the grated cucumber in a bowl with the yoghurt, chopped dill, olive oil, crushed garlic and salt.
5. Mix well and enjoy!
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If you have made this recipe and loved it please consider leaving a comment and rating below.
Vegan tzatziki
Ingredients
- 250 g dairy free yoghurt
- ½ cucumber
- Small handful dill finely chopped
- ½ lemon juiced
- 2 cloves garlic crushed
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Cut the cucumber in half, scrape out the seeds and grate. There's no need to peel it. Use your hands to squeeze out as much of the water from the cucumber as you can.
- Place the grated cucumber in a bowl with 250g dairy free yoghurt, the handful of chopped dill, the juice of half a lemon, two crushed cloves of garlic and a tablespoon of olive oil. Mix well.
- Season to taste with salt and pepper.
- Serve immediately or store in an airtight container in the fridge.
Nutrition
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