Easy Vegan Tzatziki made in 10 minutes or less. It’s creamy, garlicky and refreshing! It is so delicious that it goes so well with any dish. Plus, it makes any hot day cooler!
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Vegan tzatziki is always a winner accompanying any meal. No matter what kind of cuisine your main dish belongs to, it goes nicely with it. It can also be served as a dip for fresh vegetables, olives, falafel and to be added to Buddha Bowls.
The making process of vegan tzatziki is very easy and quick. But it’s always better to have the right ingredients and tools in hand.
Tools:
The tools that I used to make this recipe are:
- Vegetable peeler (if using “field” cucumbers)
- A sharp knife
- Flat or box grater
- Bowl or colander
Ingredients:
To make this recipe, you will need the following simple ingredients:
Cucumber. I used “English” cucumbers – the ones that are longer and thinner with smaller vestigial seeds.
However, “field” cucumbers – the thicker ones with larger seeds – work perfectly for this vegan tzatziki, but you might want to peel them first to remove the skin.
Unsweetened non-dairy yogurt. I used coconut yogurt but unsweetened soya or almond yogurt works well too.
Lemon juice, dill, garlic and extra virgin olive oil
How to make Vegan Tzatziki?
Here’s how I made this delicious dip:
- If using “field” cucumber, peel it first
. Then slice it in half lengthwise and with the help of a spoon, scoop the seeds and pulp from the middle (this is optional, you can leave the seeds if you prefer). - Finely grate one half of English-style cucumber (leave it unpeeled to have a pleasant contrast in your tzatziki) or dice it to small pieces.
- For a thicker tzatziki sauce, carefully press out excess moisture in
a colander or a kitchen paper towel. - Add non-dairy yogurt to a large mixing bowl.
- Mix in the grated cucumber.
- Add minced garlic.
- Stir in juice of half a lemon.
- Top with finely chopped fresh dill or any other herbs.
- Add 1 tablespoon extra virgin olive oil for flavour.
- Add salt and pepper to taste. Serve immediately or after it’s cooled in the
refrigerator .
For more delicious and nourishing recipe ideas, click here. Also, make sure to check out my other Appetizers.
If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!
Vegan Tzatziki
Equipment
- Vegetable peeler (if using "field" cucumbers)
- Flat or box grater
- Bowl or colander
- Knife
Ingredients
- ½ (150 grams) Cucumber large
- 2 cups (500 grams) Vegan yogurt I used coconut yogurt but unsweetened soy or almond yogurt works well too.
- 2 cloves Garlic
- ½ Lemon juice
- 1 tablespoon Olive oil
extra virgin - ½ teaspoon Salt
- ¼ teaspoon Black pepper ground
- Dill to decorate
Instructions
- Finely grate one half of English-style cucumber (leave it unpeeled to have a pleasant contrast in your tzatziki) or dice it to small pieces. If using "field" cucumber, peel it first. Then slice it in half lengthwise and with the help of a spoon, scoop the seeds and pulp from the middle (this is optional. You can leave the seeds if you prefer). For a thicker tzatziki sauce, carefully press out excess moisture in a colander or a kitchen paper towel.
- Add non-dairy yogurt to a large mixing bowl. Mix in the grated cucumber.
- Add minced garlic.
- Stir in juice of half a lemon.
- Add 1 tablespoon extra virgin olive oil.
- Add salt and pepper to taste.
- Top with finelly chopped fresh dill or any other herbs.
- Serve immediately or after cooled in the refrigerator.
Notes
- This vegan tzatziki can be served with any meal.
- A thicker version of it goes well as a dip for fresh vegetables, olives, and falafel.
- It can be added to Buddha Bowls.
- Not suitable for freezing.
Nutrition
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