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Vegan Tzatziki Sauce


  • Author: Liz Madsen
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 3 cups 1x
  • Diet: Vegan

Description

Creamy, Tangy, Refreshing vegan tzatziki sauce is super quick and easy to make, healthy, and is great on wraps, salads, and more!


Ingredients

Scale
  • 2 cups plain vegan yogurt (see note 1)
  • 2 cups cucumber, peeled and chopped roughly (see note 2)
  • 1/4 cup fresh dill, chopped (see note 3)
  • 1/4 cup fresh mint, chopped
  • Juice of 1 medium lemon
  • 1/2 tsp garlic powder
  • 1/2 tsp salt, optional

Instructions

  1. Add plain vegan yogurt to a bowl, or a large measuring cup.
  2. Now, the cucumber. As mentioned above, English / seedless cucumbers or mini Persian cucumbers work the best for this because you get the most cucumber for your buck, but if you choose to use a regular cucumber, peel off the outer skin and seed the center (these are too thick to blend up nicely).
  3. Cut up your cucumber into manageable chunks (manageable for a blender or food processor).  Add the chunks to your blender or food processor and pulse until they’re all evenly minced. You can leave it chunkier if you’d like, but don’t completely puree it.
  4. Take a clean tea towel, kitchen towel, or paper towel and add the cucumber to the center. Fold up the sides and squeeze out the extra water over the sink, like a sponge.
  5. Now add the drained cucumber to your yogurt and add the lemon juice, fresh herbs, garlic powder, and salt if you wish. Give it a good stir and enjoy!
  6. Refrigerate leftovers in an airtight container like a jar for up to 5 days.

Notes

  • Note 1: For this recipe, you need a plain vegan yogurt that’s somewhat thick. Many brands of vegan coconut yogurt are very thin, so I went with a vegan almond-based yogurt. Cashew yogurt also tends to be thick. If your vegan yogurt is super runny, either strain it over a bowl in the fridge for 2 hours or blend up some soaked cashews or a block of tofu with some water and more lemon / vinegar.
  • Note 2: If you are using an English cucumber (sometimes called a seedless cucumber) or small Persian cucumbers, you don’t need to seed or peel as their skin and seeds are quite soft and blendable. However, you can also use a traditional cucumber, but I’d peel it and seed it before blending.
  • Note 3: Tzatziki sauce generally features fresh herbs like dill, mint, parsley and thyme. You could use any combination (or just one) of these that you like and have access to--parsley is usually the cheapest. I particularly like the blend of mint and dill in this, so that’s what I used. Dried herbs will also work, but won’t taste as fresh, of course.
  • Category: Ingredient
  • Method: Blender, Food Processor
  • Cuisine: Greek

Keywords: Vegan, Gluten-Free, Soy-Free, Sugar-Free, can be Nut-Free, Tzatziki Sauce