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.
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, including in Turkey where it is known as cacik and Bulgaria where 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.
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.
How do you pronounce tzatziki?
Having always called it zsat-siki without really knowing whether this is correct or not this blog post has prompted me to find out how it’s actually meant to be pronounced! It turns out there isn’t a simple answer to this. In fact once you start looking online there are loads of variations in how people pronounce it. According to Felicity Cloake tzatziki pronunciation varies between “zat-zee-key or chat-chee-kee”. I got in touch with Vicki Psarias of Honest Mum, whose parents are Greek Cypriot, to find out how she pronounces it. The answer? “Tsan-ziki.” Confused? I’d say give it your best shot and don’t worry about it too much!
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.
How do you make dairy free/vegan tzatziki?
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 all plant-based – cucumber, herbs, lemon juice, olive oil, garlic and salt.
I prefer to use coconut yoghurt to make my vegan tzatziki. It’s just the right level of creaminess – after all the traditional version is made with full fat Greek yoghurt. If you don’t have coconut yoghurt you can use any type of dairy free yoghurt to make this – just bear in mind that the thickness will vary if your yoghurt is a more watery consistency.
- 250 g dairy free yoghurt
- 1/2 cucumber
- Small handful of fresh dill finely chopped
- Juice of half a lemon
- 2 cloves garlic crushed
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Cut the cucumber in half, scrape out the seeds and grate. No need to peel it.
- Place in a bowl with the yoghurt, chopped herbs, lemon juice, garlic and olive oil. Mix well.
- Season to taste with salt and pepper.
- Serve immediately or store in an airtight container in the fridge.