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Homemade tzatziki sauce in a serving dish with flatbread and cucumbers.

Vegan Tzatziki Sauce

This Easy Vegan Tzatziki Sauce is made up of 6 simple ingredients and is ready in minutes. It’s creamy, light, garlicky, and perfect for drizzling over a vegan gyro or served as a dipping sauce for pita and veggies!
5 from 3 votes
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Servings: 2 cups
Author: Liv King

Ingredients
 

  • 1 ½ cups Unsweetened Vegan Yogurt greek-style
  • 1 cup Cucumber grated
  • 2-3 tablespoons Lemon Juice
  • 1 tablespoon Extra-Virgin Olive Oil
  • 2-3 Garlic Cloves minced
  • 2 tablespoons Fresh Dill
  • Salt & Black Pepper to taste

Instructions

  • Finely grate the cucumber with the skin on- aim for roughly 1 cup. I did a little more. Add the grated cucumber to a nut milk bag or cheesecloth and squeeze out as much water as you can.
  • Whisk together the vegan yogurt, strained cucumber, lemon juice, extra-virgin olive oil, minced garlic, chopped fresh dill, salt, and pepper. Stir to combine.
  • Taste and adjust the following: salt, black pepper, lemon juice, and dill.
  • Serve immediately or store in the fridge for up to 5 to 7 days.

Notes

Squeeze the cucumbers! You can use a clean dish towel, nut milk bag, or cheesecloth to squeeze the water out of the shredded cucumber. If you don't do this, the tzatziki sauce will end up watery.
Vegan Yogurt: I used almond milk based yogurt but you can use coconut yogurt, soy yogurt, or any plant-based yogurt. Just make sure you use one that isn't super watery and you want to make sure that you are getting a plain vegan yogurt without sugar.
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