Tzatziki is a yogurt-based sauce, which originates in Greece. The grated cucumber and dill add a lovely lightness to the sauce. It’s a delicious dipping sauce for grilled veggies and all kinds of plant-based meat!
It is a well-known fact, that Tzatziki is a must-have at any BBQ. And since we’re now approaching the outdoor-cooking season (thank you, finally!), I want to share with you my easy & quick vegan Tzatziki recipe.
It’s perfect for grilled veggies, vegan gyros, veggie kebabs, couscous, vegan sausages, flatbread, and literally anything that goes onto a grill is a great match!
What I love about this vegan Tzatziki is, that:
- you only need 6 ingredients
- you only need 5 minutes to make it
- not super garlicky (but of course, add more if you’re a crazy garlic person)
- uses fresh dill (fresh dill is incomparably better than dried dill)
How to make vegan Tzatziki
As always you will find the whole recipe with detailed measurements in the printable recipe box below but I want to give you an overview of the key ingredients and basic steps with step-by-step photos first.
The ingredients
You will need:
- plain, unsweetened soy yogurt: It has to be unsweetened yogurt, this is very important. You could also use coconut yogurt, but I’m not a fan of the taste, so I’m sticking to soy yogurt.
- cucumber
- garlic clove (1 small garlic, but feel free to add more if you like it to be more intense)
- fresh dill
- salt
- olive oil (optional)
The basic steps
How to store this vegan Tzatziki
You can keep the sauce in an air-tight container in the fridge for up to 2-3 days. So you can prepare it ahead if you’re planning a BBQ.
Serving Ideas
This vegan Tzatziki is so delicious with:
- Vegan Gyros with Soya Chunks
- Oven Baked Potato Slices
- Orzo Pasta with Roasted Vegetables
- Baked BBQ Cauliflower Wings
- Simple Onion Couscous
Love it? Rate it!
I hope you enjoy this vegan Tzatziki as much as I do!
And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try!
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Cheers, Bianca
Vegan Tzatziki
Equipment
Ingredients
- 1/4 cucumber grated (about 70g)
- 1 cup unsweetened soy yogurt
- 1 small garlic clove grated
- 1 tablespoon dill chopped
- 1/4 teaspoon salt + more to taste
Optional Toppings
- 1/2 teaspoon olive oil
- cucumber slices for garnish
Instructions
- Use a mandoline slicer with a julienne blade to cut the cucumber into matchsticks. Put the grated cucumber on a clean kitchen towel or paper towel and press out excess water.
- Grate the garlic. This works best with a garlic grater plate or you could also mince it very finely.
- Then, add the cucumber sticks, grated garlic, chopped dill, and salt to the yogurt. Give it a good mix and add more salt to taste, if needed.
- Optionally, you can drizzle it with olive oil and garnish with cucumber slices.
- You can serve it immediately, but it will taste even better if you give it 2 to 3 hours in the fridge for the garlic and dill flavors to emerge. You can also store it in the fridge for 2-3 days.
Susan Miller
Friday 2nd of June 2023
Do you think I can substitute coconut yogurt for the soy? I cannot have soy.