Vegan Tzatziki

5 from 2 votes

Vegan Tzatziki sauce is easy! All you need is non-dairy yogurt, cucumber, garlic, lemon juice, olive oil, salt, and dill, and just over 15 minutes to make this irresistible recipe.

Prep Time15 mins

Cook Time0 mins

Total Time15 mins

Course: Dip, Side dish, Starter

Cuisine: Greek

Keyword: late summer, yogurt sauce

Servings: people

Calories: 51kcal

Author: Nico

Ingredients

1 cup non-dairy yogurt we prefer unsweetened soy yogurt
1 cup cucumber grated with large holes of box grater and drained/squeezed with your hands
2 tablespoons fresh herbs dill, mint, flat-leaf parsley or purslane (finely chopped)
1 tablespoon lemon juice
1 tablespoon olive oil extra virgin
1 clove garlic finely grated
½ teaspoon salt

USA - Metric

Instructions

Wash, dry and coarsely grate the cucumber, skin on, with the large holes of a box grater.
Drain the cucumber by squeezing out its liquid with your hands. You can do that over a plate or bowl.
To a bowl, add yogurt, grated and drained cucumber, finely chopped dill, lemon juice, olive oil, finely grated garlic, and salt.
Stir well with a spoon, taste, adjust for salt and lemon juice, and store in the fridge till serving time.
Garnish with mint leaves or dill and a drizzle of extra virgin olive oil on top before serving.

Notes

Nutritional values are for tzatziki made with soy yogurt.

Nutrition