This vegan tzatziki is tangy, garlicky, and comes together in only 5 minutes. Grated cucumber gets squeezed dry and then folded into thick plant-based yogurt with fresh garlic and a splash of vinegar. It’s the sauce I reach for constantly — on wraps, grain bowls, or straight out of the bowl with a pita chip.
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Why You’ll Love It
- Hard to find vegan: I don’t think I’ve ever seen vegan tzatziki sauce at a Mediterranean restaurant so being able to make it at home really comes in handy!
- Easier than you’d think: No cooking, no special equipment, just grate, squeeze, and stir. Ready in 5 minutes.
- Goes with almost everything: Dip it, spoon it over grain bowls, use it as a sauce for gyros — it’s one of those recipes you’ll find a reason to always keep in the fridge.
The Secret to Thick Tzatziki
The difference between watery tzatziki and thick, scoopable tzatziki comes down to one step: squeezing the cucumber. After grating it, wrap the shreds in a clean kitchen towel or cheesecloth and wring out as much liquid as you can — you’re aiming for a ball of cucumber pulp that sticks together. If you skip this step, the sauce will separate and thin out while it rests in the fridge.
The Flavor: Garlicky, Tangy, Herby
Tzatziki is meant to be strong! It’s tangy and garlicky enough to cut through the rich meat in a gyro. If you’re used to milder store-bought versions, don’t be surprised by the punch here! That’s intentional and I think you’re going to love it when used in a dish.
Ways to Use It
- The obvious pairing: This tzatziki was built to go with my Vegan Gyros and Homemade Pita — the tang and garlic are dialed in specifically to balance the richness of the plant-based gyro filling.
- As a dip: Perfect with pita chips or fresh-cut vegetables.
- As a sauce: Spoon it over grain bowls or roasted or grilled vegetables.
Vegan tzatziki is hard (maybe impossible?) to find at Greek restaurants as it’s made with yogurt by default. Making it at home is easier than people expect, and it’s one less thing you have to go without when you order in a falafel bowl.
Sarah’s Recipe Tips
- Don’t be shy with the garlic and vinegar: This tzatziki is meant to be bold and assertive, not delicate — especially if you’re using it to cut through something rich like a gyro.
- Pick the right yogurt: A thick, Greek-style plant-based yogurt holds up best here — thinner yogurts will make a runnier sauce.
Frequently Asked Questions
Almost always an under-squeezed cucumber. Give it another wring in a towel — you might be underestimating how much water can come out of a cucumber!
Yes. Peel it, halve it, and scoop out the seeds before grating, since regular cucumbers carry more water and seeds. But be careful, since grating a halved and scooped cucumber might be a little more difficult.
A thick, Greek-style coconut yogurt holds up best. Cocojune (plain unsweetened) is a go-to, and Culina is a solid second choice.
Storage
Store in an airtight container in the fridge for up to 4–5 days. This is meant to be served cold — no reheating needed. If it separates after sitting, give it a quick stir before serving.
More Vegan Recipes
- Grilled Tofu Skewers with Balsamic Marinade
- Homemade Pita Bread
- Vegan Greek Meatballs
- Jennifer Aniston Salad (Vegan)
- Pearl Couscous Salad with Snap Peas and Champagne Vinaigrette
- Lemon Herb Grilled Tofu
Vegan Tzatziki Sauce
Equipment
- cheese grater
- Kitchen towel or cheesecloth
- mixing bowl
Ingredients
- 1/2 English cucumber grated
- 1 cup plain unsweetened vegan yogurt
- 1 small clove garlic grated or very finely minced
- 2 teaspoons white wine vinegar can sub lemon juice
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh chopped dill optional
Instructions
- Finely grate the cucumber, then wrap the shreds in a clean kitchen towel or cheesecloth and wring out as much liquid as possible, until only the pulp remains.
- Add the cucumber pulp to a bowl with the yogurt, grated garlic, vinegar, salt, and chopped dill if using. Stir to combine.
- Taste and adjust salt and vinegar as needed. Cover and chill for at least 30 minutes before serving. Can be made up to 2 days ahead.
Notes
- Vegan yogurt: I like a thick, Greek-style coconut yogurt for this. My current favorite is the plain unsweetened kind from Cocojune. Culina makes a good one too.
- To ensure a thick tzatziki, really squeeze the grated cucumber well. The drier the pulp, the less watery your sauce will be.
- If you don’t have or don’t prefer dill, you can also use fresh mint. Or use a combo of both!
- I like to use English cucumbers because they’re low in seeds and water.
