This simple Greek style Tzatziki sauce recipe made from wholesome ingredients is perfect for sandwiches, wraps, gyros, and dipping veggies.
Equipment | No Equipment Needed |
Difficulty | Very Easy |
This Greek tzatziki sauce recipe is completely dairy-free!
Perfect for vegans, this tzatziki recipe uses non-dairy yogurt to create a tasty dip for bread and veggies that still has all of the classic Greek flavors. It is a great vegan snack idea for using on a Mediterranean charcuterie alongside hummus and baba ghanoush, or it is a great sauce for other Greek recipes like gyros, wraps, or kebabs.
Tangy and delicious, this recipe is great for using easily homegrown herbs!
Use fresh homegrown herbs to make tzatziki sauce that is even more fragrant and flavorful. As also be sure that you use thickest yogurt you are able to find for optimal results.
Substitutions:
Can I use a regular cucumber? Yes! English cucumbers have a slightly more delicate flavor, but regular cucumbers work well too.
Substitute for white vinegar: Yes! Rice wine vinegar and lemon juice also work well in this recipe.
Can I omit the salt? It is necessary for pulling the water from the cucumbers, but you can cut the salt added to the yogurt mix.
What kind of yogurt can I use? You want to use the thickest yogurt you can find. In America, Daiya, So Delicious, and Chobani tend to be thicker yogurts. In the Netherlands, there is vegan kwark style yogurt that is thicker. If you can buy vegan Greek style, Skyr or Icelandic style yogurts, those are better for this recipe.
Money Saving Tips |
It is so easy to grow mint at home that anyone can do it! Beware that it is invasive, so be sure you grow it in a container. It grows thick and fast, and it would make this recipe much cheaper if you use your own mint. |
Asian and Indian grocery stores both sell fresh and dried herbs for much cheaper than standard grocery stores. |
Let's Begin:
Gather the ingredients. Be sure your cucumber half is mostly peeled.
Grate the cucumber and squeeze out as much water as you can before putting it into a small bowl.
Add 1/2 tsp salt and stir it thoroughly into the cucumber.
Set aside for 10 minutes to allow the salt time to draw the water out of the cucumber.
Meanwhile, mince the 2 small garlic cloves very fine. Also mince the 1/4 cup lightly packed dill and/or mint very fine if using fresh. Fresh tastes better, but dried is more budget-friendly.
To a bowl add 1 1/2 cups plain, unsweetened non-dairy yogurt, the dill and/or mint, 1 Tbs extra virgin olive oil, 2 tsp white wine vinegar, the 2 small minced cloves of garlic, 1/4 tsp salt, 1/8 tsp ground black pepper.
When the cucumber has finished sitting, squeeze out as much water as possible using your hands or a cheese cloth.
Add the squeezed cucumber to all the other ingredients in the bowl and mix everything together.
Taste and add more salt or pepper to taste. Allow the bowl to sit in the fridge for 20 minutes before serving to allow the flavors to meld.
You can drizzle a little olive oil on top before serving to make it more attractive. Enjoy!
How can I serve this tzatziki sauce recipe?
Tzatziki sauce is pretty versatile! Here are some suggestions;
on Sandwiches
on Wraps
on Gyros
on Falafel
as a Salad Dressing
for Dipping Veggies
for Dipping Warmed Pitas
on Baked or Roasted Potatoes
etc.
Or you can serve it like above as a side dish for other Greek dishes such as;
Dolmades
Kebabs
etc.
Storage.
This vegan Greek tzatziki recipe will last in the fridge 4-5 days.
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