Make The Best Vegan Tzatziki Sauce in just 15 minutes! It's an easy Greek recipe packed with flavor, made with yogurt, cucumber, and garlic, and only requires 7 simple ingredients in total.
The creamy yogurt base combined with the freshness of grated cucumber and the subtle kick of garlic creates a perfect mix of textures and flavors.
This versatile sauce not only complements traditional Greek dishes like salads and falafel, but it also adds a delightful twist to wraps, sandwiches, and grilled vegetables.
Want more vegan sauces? Try my Vegan Tartar Sauce, Vegan Worcestershire Sauce, Vegan Fish Sauce, Homemade Marinara Sauce, and Vegan Ranch Dressing. They are a must-try!
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🌟 Why you'll love this recipe
- Authentic flavor. This vegan version delivers the classic Greek taste with creamy yogurt, refreshing cucumber, and aromatic garlic, creating a flavor explosion in every bite.
- Easy and quick. This recipe takes just 15 minutes to prepare, making it a fast and hassle-free way to enjoy this delicious sauce.
- Simple ingredients. You only need 7 simple ingredients to make this recipe. No complications or hard-to-find ingredients.
- Healthy vegan option. This dairy-free sauce is a nutritious and healthier alternative to the dairy-laden traditional version.
- Party-perfect and versatile. It is a flavor sensation that will have everyone at your gathering coming back for more. It's the ultimate crowd-pleaser!
🧾 Ingredient notes
Unsweetened non-dairy yogurt - I personally prefer using Greek-style non-dairy yogurt because it closely resembles the authentic Greek yogurt used in the original recipe.
However, feel free to use coconut yogurt, soy yogurt, or any other plant-based yogurt of your choice. The key is to ensure it is unsweetened to maintain the perfect balance of flavors in the recipe.
Garlic - To save time and improve digestion, garlic powder is a convenient option, but for the best flavor and health benefits, fresh raw garlic is recommended.
You can substitute the 2 cloves of garlic with approximately ½ teaspoon of garlic powder.
Are you wondering how to make garlic more digestible? Try cutting the clove in half lengthwise and removing the sprout before using it.
Lemon juice - While vinegar, such as apple cider vinegar, white vinegar, or red wine vinegar, can be used as a substitute, the best option for authentic flavor is fresh lemon juice.
Fresh dill - While dill is the traditional herb used in tzatziki, you can definitely experiment with other herbs to add your own unique twist.
Popular alternatives include fresh mint, parsley, or even a combination of herbs like cilantro and basil.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Spice up your vegan tzatziki sauce with these flavor-packed variations:
- Herbed Delight. Add a handful of fresh mint or parsley to the traditional recipe for an herb-infused tzatziki bursting with freshness.
- Zesty Lemon Twist. Squeeze in some extra lemon juice and add a pinch of lemon zest for a vibrant and tangy twist to your sauce.
- Spicy Kick. Incorporate a dash of cayenne pepper or a sprinkle of crushed red pepper flakes to give it a spicy kick that will awaken your taste buds.
- Smoky Sensation. Infuse a subtle smokiness by stirring in a touch of smoked paprika or a few drops of liquid smoke to elevate the flavors of your vegan tzatziki sauce.
- Roasted Garlic Bliss. Roast a head of garlic until soft and caramelized, then mash it into your sauce for a rich and mellow garlic flavor that adds depth to every bite.
🔪 Instructions
Step 1: Grate the cucumber using the larger holes of a box grater.
Step 2: Squeeze out excess liquid from the grated cucumber using your hands over a bowl. Discard the liquid.
Step 3: Add all the ingredients to a bowl and stir until well combined.
Step 4: Serve immediately or, for the best results, cover and refrigerate at least 30 minutes before serving.
💭 Expert tips
- Grate and drain the cucumber. Grate the cucumber using a box grater's larger holes and squeeze out excess liquid by hand. This prevents watery tzatziki and enhances the flavor.
- Use fresh ingredients. Opt for freshly squeezed lemon juice, aromatic garlic cloves, and vibrant herbs like dill to enhance the overall taste and aroma of your vegan tzatziki sauce.
- Allow the flavors to marry. Chill for at least 30 minutes before serving. This allows the flavors to meld together for a more harmonious and delicious sauce.
- Adjust consistency. To thicken, add water or olive oil; to thin, add more grated cucumber or yogurt.
- Refresh and rebalance. Balance flavors by adding a touch of sweetener, like sugar or agave syrup, if tzatziki is too tangy or salty.
❓Recipe FAQs
It's a Greek sauce or dip made with yogurt, cucumber, garlic, lemon juice, and herbs. It's known for its creamy and tangy flavor and is often served chilled as a condiment or dip.
If you're using English or Persian cucumbers, there's no need to peel them. Their thin and delicate peels can be left on for added nutrients and fiber, without compromising the flavor.
While it's technically possible to freeze it, it's not recommended. The texture and consistency of the yogurt-based sauce may change after freezing and thawing, resulting in a watery or separated sauce.
The cucumber may also become mushy upon thawing. It's best to consume it fresh for the best taste and texture.
If you have leftovers, it's advisable to refrigerate them and consume them within a few days.
It can typically last for about 4 to 5 days when stored properly in the fridge. It's important to keep it in an airtight container to maintain freshness.
However, the exact shelf life can vary depending on the specific ingredients used and the storage conditions.
It's always a good idea to use your judgment and check for any signs of spoilage, such as off smells or changes in texture, before consuming the sauce.
When in doubt, it's safer to play it safe and throw away the sauce.
Yes, you can definitely make it the night before serving. In fact, allowing the flavors to meld together overnight can enhance the taste of the sauce.
Simply prepare the vegan tzatziki sauce according to your recipe, cover it tightly, and refrigerate it overnight. This will give the ingredients time to blend and develop a more harmonious flavor profile.
Before serving, give it a good stir and adjust the seasoning if necessary.
🌱 More dairy-free alternatives
Did you like this recipe? Please leave a rating and comment below!
The Best Vegan Tzatziki Sauce (15 Minutes)
Ingredients
- ½ unpeeled English cucumber, about 8 ounces or 225 grams
- 2 cups unsweetened non-dairy yogurt, Greek-style is preferred, but coconut yogurt or soy yogurt are also great options
- 2 cloves garlic, peeled and minced
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon salt
Instructions
- Grate the cucumber using the larger holes of a box grater.
- Squeeze out excess liquid from the grated cucumber using your hands over a bowl. Discard the liquid.
- Add all the ingredients to a bowl and stir until well combined.
- Serve immediately or, for the best results, cover and refrigerate at least 30 minutes before serving.
Notes
- Grate and drain the cucumber. Grate the cucumber using a box grater's larger holes and squeeze out excess liquid by hand. This prevents watery tzatziki and enhances the flavor.
- Use fresh ingredients. Opt for freshly squeezed lemon juice, aromatic garlic cloves, and vibrant herbs like dill to enhance the overall taste and aroma of your vegan tzatziki sauce.
- Allow the flavors to marry. Chill for at least 30 minutes before serving. This allows the flavors to meld together for a more harmonious and delicious sauce.
- Adjust consistency. To thicken, add water or olive oil; to thin, add more grated cucumber or yogurt.
- Refresh and rebalance. Balance flavors by adding a touch of sweetener, like sugar or agave syrup, if tzatziki is too tangy or salty.
Bill says
I learned to make tzatziki from a neighbor when I lived in Crete 50 years ago. I wasn't a vegan then, and we used a local yoghurt made from sheep's milk (no cows on Crete in those days.) Her method was to put the yoghurt into cheesecloth, twist the top, and hang it overnight from the kitchen faucet. The yoghurt got so thick it was almost like cream cheese, and the tsatziki was amazing, spreadable, and with garlic and cucumbers from the garden and olive oil from the local press, well, you can imagine.
I have never tried to use the cheesecloth method on vegan yoghurt, but my wife has been making a wonderful tzatziki from vegan yoghurt for years. I am reluctant to suggest that she try the cheesecloth method -- never tell a cook how to cook -- but I'm wondering if anyone has ever tried thickening vegan yoghurt in this way.
Lovely blog, website, and recipes. Thanks!
Iosune says
Hi Bill! Thank YOU for your comment 🙂 Have a nice day!
Carol says
This vegan Tzatziki recipe was sooo yummy, you could just eat it with a spoon. Not a fan of dairy-free plain yogurt so I used Forager's dairy-free sour cream alternative. Thank you for such a great, easy recipe.
Iosune says
Hi Carol! So glad you enjoyed it 🙂 Have a nice day!
louise says
this is absolutely amazing, I made it yesterday not expecting much, but OMG i was blown away.
Iosune says
Hi Louise! Thanks a lot 😀 So glad you enjoyed it!
karen says
I just made this. Awesome! I used Forager Cashewgurt in plain unsweetened rather than Soy yogurt. Loved it!
Iosune says
Hi Karen! So glad you liked it 😀
eliza says
Your link to the homemade soy yogurt seems to be broken
Iosune says
Hi Eliza! Thank you so much for your comment 🙂 I've fixed it. Have a nice day!
Glory says
What do you think the shelf life of this would be? While refrigerated that is.
Iosune says
Hi Glory! It lasts up to 4-5 days. Have a nice day!
Diane says
So happy to see a vegan recipe for tzatziki! I don't use oil in my diet. If I eliminate the oil, do I need to substitute?
Thank you,
Diane
Iosune says
Hi Diane! I think you could make it without the oil. Add some water or lemon juice if needed 🙂
Chase says
I'm assuming plain yogurt works best? 🙂
Iosune says
Hi Chase! I'm vegan, so I only use non-dairy products 🙂
Vanessa says
Would this hold up ok to freezing? I've never tried freezing any yogurts, let alone vegan.
Iosune says
Hi Vanessa! I've never frozen this sauce. I don't think it freeze well, but you could try...
Vanessa says
When I try it frozen, I'll be sure to let you know. Im living by myself at the moment, so I like to freeze leftovers for meals in the future.
Iosune says
Freezing leftovers is great! Although I usually eat them the next day 😛
Karina says
You mention there being hemp seeds the tzatziki yet there is no mention of them being used in the ingredients?
Iosune says
Hi Karina! If you read the post you will see I don't mentioned the hemp seeds, that's why you can't find them in the ingredients 🙂 Have a nice day!