There’s something wonderfully refreshing about a good tzatziki sauce. Whether drizzled over a veggie-packed gyro, used as a dip for crispy pita, or simply enjoyed by the spoonful, it’s a staple that brings a burst of cool, tangy flavor to any dish.
When I first decided to go vegan, tzatziki was one of those flavors I missed the most, its creamy texture and garlicky, cucumber-infused goodness were hard to replicate. But after a bit of experimentation, I discovered that making a vegan version is not only possible, but it’s also incredibly satisfying.
The secret to this vegan tzatziki is a base of rich, tangy coconut yogurt. It mimics the traditional Greek yogurt beautifully, offering a smooth, creamy foundation that’s perfect for soaking up the fresh flavors of cucumber, dill, and lemon juice.
A touch of garlic adds just the right amount of bite, while the lemon brings a bright, zesty finish that makes every bite irresistible. This sauce is a game-changer.
Whether you’re spreading it on a sandwich, serving it alongside Cabbage Rolls, or enjoying it as a simple dip, this vegan tzatziki is versatile enough to elevate any meal. I’d love to hear how you use it in your own kitchen, share your ideas and let’s get creative together!
Why I Love This Recipe?
- Whether you’re using it as a dip, spread, or sauce, this tzatziki adds a fresh, zesty touch to any dish.
- With just a handful of ingredients and a few minutes, you can whip up a batch of this creamy goodness.
- It’s light, and refreshing, and pairs beautifully with grilled veggies or as part of a mezze platter.
- The coconut yogurt base is a delicious and satisfying alternative to traditional dairy, making it accessible to everyone.
Vegan Tzatziki Sauce
Equipment
- Fine Grater
- Spoon or whisk
- Mixing bowl
- Fine Mesh Strainer
- Cheesecloth
Ingredients
- ¼ cup finely chopped fresh dill
- 3 cloves garlic, minced
- 1½ tbsp lemon juice
- 1 pinch each black pepper and sea salt (plus more to taste)
- 2 tbsp extra virgin olive oil
- 1½ cups coconut yogurt
- 1½ large cucumber , unpeeled and finely grated
Instructions
- Finely grate the cucumber with the skin on, yielding about 1 cup (adjust based on your batch size).
- Place the grated cucumber in a fine-mesh strainer over a small mixing bowl or transfer to a clean, thin towel, and squeeze out the excess moisture.
- You should have around 1/4 cup remaining (adjust as needed).
- In a large mixing bowl, combine the strained cucumber with coconut yogurt, garlic, dill, salt, pepper, lemon juice, and olive oil (if using) and mix well.
- Taste the sauce and adjust the seasoning as necessary, adding more salt for flavor, garlic for extra zing, lemon for acidity, or dill for more herbaceous notes.
- Serve immediately or refrigerate for up to 5 days.
- The sauce will thicken as it sits.
Notes
- Strain thin coconut yogurt using two layers of cheesecloth in a fine-mesh strainer over a bowl overnight to remove excess liquid.
- If not making your own, try unsweetened Greek-style coconut yogurts like Culina or CoYo, available at Whole Foods and health food stores.
- One batch of my coconut yogurt recipe (1 1/2 cups) is ideal for this recipe. Use recommended full-fat coconut milk and probiotics for best results.
Nutrition Values
| Nutrition | Value |
|---|---|
| Calories | 131 kcal |
| Carbohydrates | 5.3 g |
| Protein | 1.8 g |
| Sugar | 2.1 g |
