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.
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