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Easy Vegan Tzatziki Sauce Recipe

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


Picture of vegan tzatziki in a bowl.

Enjoy the flavors of Greece with the iconic tzatziki sauce, a delicious delight celebrated for its refreshing taste and creamy texture. Made with healthy ingredients, this dairy-free rendition captures the essence of traditional tzatziki while embracing plant-based goodness.

Tangy and delicious, this recipe is great for using easily home-grown herbs!

 Fragrant dill and mint lend their herbaceous charm, while a drizzle of extra-virgin olive oil adds a touch of richness. Served chilled, tzatziki sauce elevates every bite, whether paired with warm pita bread, wraps, or fresh vegetables.


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, so 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. My estimated prices come from Walmart's website, so if you bought the herbs cheaper from a different store it would lower the price.


Substitutions?

Can I use a regular cucumber? Yes! English cucumbers have a more delicate flavor, but regular cucumbers work well too.


Can I use a different kind of 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.



Picture of the ingredients for the recipe.

Gather the ingredients. Be sure your cucumber half is mostly peeled.



Picture of grated cucumber.

Grate the cucumber and squeeze out as much water as you can before putting it into a small bowl.



Picture of grated cucumber with salt added.

Add 1/2 tsp salt and stir it thoroughly into the cucumber.



Picture of grated cucumber with salt mixed in.

Set aside for 10 minutes to allow the salt time to draw the water out of the cucumber.



Picture of minced garlic, mint, and dill.

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.



Picture of squeeze cucumber.

When the cucumber has finished sitting, squeeze out as much water as possible using your hands or a cheese cloth.



Picture of all the tzatziki ingredients in a bowl.

Add the squeezed cucumber to all the other ingredients in the bowl and mix everything together.



Picture of all the tzatziki ingredients mixed together in the bowl.

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.



Picture of plated Greek tzatziki sauce.

You can drizzle a little olive oil on top before serving to make it more attractive. Enjoy!


How can I serve this?

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.


Storage.

This vegan Greek tzatziki recipe will last in the fridge 3-4 days.


Can I freeze it? Freezing it is not recommended.

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