Vegan Tzatziki Sauce
Cool, creamy vegan tzatziki made with grated cucumber, plant-based yogurt, and garlic. Ready in 5 minutes with no cooking required.
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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.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.