Learn how to make the best Vegan Tzatziki (or “Zaziki”) with this quick and easy recipe – It’s a delicious, dairy-free, creamy yogurt and garlic sauce or dip that tastes as delicious as the traditional Greek version!
The Best Vegan Tzatziki Recipe
Tzatziki is a popular Greek dip or sauce made with yogurt, cucumber, garlic and olive oil. Similar to Indian raita, this thick cold yogurt garlic sauce is easy to make vegan and totally delicious! Whether you call it tzatziki, tsatsiki, or zaziki, they all have one thing in common: the homemade version tastes way better than store-bought ones!
If you didn’t know that vegan tzatziki can be just as delicious as the original made with Greek yogurt, then you should definitely try this plant-based recipe! It’s super quick and easy to make, wonderfully creamy, and requires no dairy at all!
- Cucumber: This low-calorie vegetable adds a great texture and a little “crunch” to the vegan tzatziki.
- Vegan yogurt: I prefer to use soy quark “Skyr Style” because it has a firmer consistency than the yogurt alternative. However, you can also use another non-dairy yogurt, preferably a creamy one that isn’t too watery.
- Garlic: for that indispensable flavor and perfect aroma.
- Olive oil: This can also be omitted, but it refines the vegan tzatziki perfectly and adds a nice meditteranean touch.
- Lemon juice: Alternatively, you can also use apple, white wine or balsamic vinegar or the tangy juice of pickles.
- Salt & pepper: to taste.
- Herbs: feel free to add some herbs like parsley, chives, wild garlic or dill.
How to make Vegan Tzatziki Sauce
As always, I recommend checking out this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Grate, salt and squeeze the cucumber.
First, grate the unpeeled cucumber. Then sprinkle with a generous amount of salt and set aside for about 5-10 minutes. Next, transfer the salted cucumber to a fine-meshed strainer with a bowl underneath and squeeze out any excess liquid.
Step 2: Combine all ingredients
Now put the squeezed cucumber in a clean bowl with the yogurt, garlic, lemon juice, olive oil and some pepper and stir to combine. Taste again and season if necessary or add some herbs.
Tip: Let the tzatziki rest
For even more flavor, I recommend refrigerating the vegan tzatziki for at least 1-2 hours (or better overnight) before serving.
How can I store tzatziki? How long does it last?
The tzatziki can be stored in an airtight container in the refrigerator for up to 5 days.
This vegan tzatziki recipe is:
- Quick and easy to make
- Dairy-free (lactose-free)
- Totally delicious
- Perfect as a sauce or dip for all kinds of dishes!
What can I serve with tzatziki?
Greek Tzatziki is traditionally served as a typical cold appetizer with bread, or as a sauce or dip for meat dishes like gyros or souvlaki. However, there are so many delicious plant-based dishes that you can serve with vegan tzatziki too. Here are some of my favorites:
- Vegan Naan Bread
- Quick Skillet Flatbread
- Turkish Bulgur Salad
- Vegan Cevapcici
- BBQ Pulled Jackfruit Wraps
- Vegan Burgers
- Mushroom Skewers
- Lahmacun (Turkish Pizza)
- Turkish Gozleme
More Easy Vegan Dip Recipes to try:
- The Best Hummus
- Vegan Tzatziki
- Creamy Guacamole
- Raita Dip (Indian Yogurt Sauce)
- Cashew Dip
- The Best Peanut Sauce
- Ajvar (Paprika Dip)
- Herb dip
- Easy Vegan Mayonnaise
- Cashew Mayo (Vegan Aioli)
If you try this Vegan Tzatziki recipe, feel free to leave me a comment and a star rating! And if you take a photo of your Greek dip and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy! 🙂
The Best Vegan TzatzikiAuthor:
- 1 medium cucumber grated
- 400 g vegan yogurt preferably „Greek or skyr style"
- 3 cloves of garlic chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- 1 tsp herb or sea salt to taste
- black pepper to taste
- herbs e.g. parsley, chieves or dill
*Note: Feel free to check out the recipe video + step-by-step photos in the blog post above.
- Grate the unpeeled cucumber. Sprinkle with a generous amount of salt and set aside for about 5-10 minutes.
- Then transfer to a fine-meshed strainer with a bowl underneath and squeeze out any excess liquid.
- Discard the liquid and put the cucumber back to the bowl. Add vegan yogurt, garlic, lemon juice, olive oil and some pepper and stir to combine. Taste and adjust seasonings as needed or add some herbs.
- For even more flavor, refrigerate the tzatziki for at least 1-2 hours (or better overnight) before serving.
- Yogurt: I recommend using a thick non-dairy yogurt such as "Alpro Skyr Style" or "Greek Style".
- Storing: The Tzatziki can be stored in an airtight container in the refrigerator for up to 5 days.
- More information about the recipe are mentioned in the blog post above!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.