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Vegan Tzatziki Sauce
the best vegan tzatziki recipe
This homemade tzatziki recipe is made with plant-based yogurt, freshly diced and drained cucumber, extra virgin olive oil, garlic, seasoning and some fresh herbs. It is a refreshing dip, sauce or spread that can be added to just about anything.
Tzatziki sauce can be found in Greek, Mediterranean and Middle Eastern diets, and is often paired with meats, gyros, roasted or fresh vegetables and is often served as an appetizer!
In fact, I first had tzatziki sauce at a restaurant a few years ago, and I have been making it at home ever since. Pair this dip with warm pita bread, fresh veggies or throw it on top of a bowl, salad or sandwich. There’s really no right or wrong way to enjoy this amazing dip!
Ingredients in homemade Tzatziki Sauce
The ingredient list is short and sweet, just like this recipe! You will only need a handful of ingredients, all of which are listed below. As always, please refer to the recipe card at the bottom of this page for full detailed instructions on how to make this dip.
cucumber- About 1/2-3/4 of a cucumber is used for this recipe, which is roughly about 6-7 inches in length. Once the cucumber is grated, it is then drained of all of its excess juices by using a cheese cloth.
plant-based yogurt- For this recipe, I used Siggi’s Plant-based yogurt, but you may also use any plain greek yogurt that you’d like. I found that Siggi’s has the best texture for this dip.
evoo– high quality extra virgin olive oil
garlic– fresh garlic that’s been minced
fresh dill– fresh dill that’s been chopped finely to add fresh herbs to this dip.
fresh lemon juice– juice from a wedge of lemon
salt and pepper– the seasonings are simple here, only using salt and pepper.
How to Make Tzatziki Sauce
Making dips and sauces at home has become one of my favorite things to do. Moreover, I think any meal can be elevated with a great dip or sauce, and once you see how easy this one is to make, you’ll be making it on repeat!
- Grate the cucumber. I use the largest holes on a cheese grater to give this dip a lovely texture and flavor, but you can also use a food processor if you have one available.
- Squeeze the juice out of the grated cucumber. You absolutely cannot skip this step. If you do, your final dip will be watery like liquid and will separate. To do this, simply squeeze out the excess juice with a cheese cloth, clean towel or paper towels.
- Stir everything together! Add the squeezed cucumber to a bowl along with all of the other ingredients, then mix together until well incorporated, cover and let marinate in the fridge for at least an hour.
