Vegan Tzatziki Sauce Recipe
This vegan tzatziki sauce is fresh, creamy, and naturally dairy-free, made with unsweetened soy yogurt, grated cucumber, garlic, lemon juice, extra virgin olive oil, and fresh mint. A Greek-inspired plant-based dip perfect with vegetables, legumes, salads, roasted potatoes, falafel, wraps, or Mediterranean-style dishes.
Equipment
Ingredients
- 3/4 cup Unsweetened plant-based yogurt
- 3/4 cup Cucumber, grated
- 1 clove Garlic
- 1 tbsp Lemon juice
- 2 tbsp Extra virgin olive oil
- 1 tbsp Fresh Mint
- 1/4 tsp Fine Sea Salt
- To Taste Black Pepper
For the Decoration - Optional
- Few Cucumber Ribbons
- Few Radish Slices
- Few Fresh Mint Leaves
- 1 tbsp Extra virgin olive oil
Instructions
- Grate the cucumber using the coarse side of a box grater.3/4 cup Cucumber, grated
- Place the grated cucumber in your hands, a clean kitchen towel, or cheesecloth, and squeeze very well to remove as much liquid as possible. This step is essential to keep the vegan tzatziki creamy instead of watery.
- In a bowl, combine the 3/4 cup Unsweetened plant-based yogurt, grated garlic, lemon juice, 2 tbsp Extra virgin olive oil, chopped fresh mint, salt, and black pepper. Mix until smooth and well combined.3/4 cup Unsweetened plant-based yogurt, 1 clove Garlic, 1 tbsp Lemon juice, 2 tbsp Extra virgin olive oil, 1 tbsp Fresh Mint, To Taste Black Pepper, 1/4 tsp Fine Sea Salt
- Add the squeezed cucumber and stir again.3/4 cup Cucumber, grated
- Taste and adjust if needed, adding more lemon juice, salt, pepper, or mint depending on your yogurt and personal preference.
- Let the vegan tzatziki rest in the fridge for at least 20 minutes before serving. This allows the garlic to soften and the flavors to become more balanced.
- Before serving, stir once more and decorate with cucumber ribbons, radish slices, fresh mint, olive oil, or pomegranate seeds if desired.Few Cucumber Ribbons, Few Fresh Mint Leaves, 1 tbsp Extra virgin olive oil
Notes
Storage Note: Store the vegan tzatziki sauce in an airtight container in the refrigerator for up to 2–3 days. Stir well before serving, as the cucumber may naturally release a little water over time. This recipe is best served cold and does not need to be reheated.
Nutrition Note: The nutritional information is an estimate and may vary depending on the exact plant-based yogurt, cucumber, olive oil, herbs, optional decorations, and quantities used. For the most accurate result, adjust the calculation based on the specific products and amounts you choose.
Recipe Testing Note: All recipes on this site, including this vegan tzatziki sauce recipe, are tested before publication. The photos are original and taken during the actual recipe testing process, so they reflect the real final dish prepared in our kitchen.
Substitutions Note: If you’d like to try ingredient substitutions or different variations, you can find all the suggested options in the dedicated sections above the recipe card.
Nutrition
Serving: 125gCalories: 253kcalCarbohydrates: 11gProtein: 3gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 304mgPotassium: 96mgFiber: 1gSugar: 5gVitamin A: 143IUVitamin C: 17mgCalcium: 129mgIron: 0.4mg