Easy vegan tzatziki made in 10 minutes or less. This simple recipe is so delicious that it goes so well with any dish. It’s refreshing, creamy, garlicky and delicious! Plus, it makes any hot day cooler and fresher!
Vegan tzatziki recipe
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 and ingredients you will need to make vegan tzaziki
The tools that I used to make this recipe are:
The ingredients that I used to make this recipe are:
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.
How to make vegan tzatziki
If using “field” cucumber, peel it first
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
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 Tbsp extra virgin olive oil for flavour.
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- Vegetable peeler (if using "field" cucumbers)
- Flat or box grater
- Bowl or colander
- 2 cups Vegan yogurt.
I used coconut yogurt but unsweetened soy or almond yogurt works well too.
- 1/2 large cucumber
- 1/2 Lemon juice
- 2 cloves Garlic
- 1 Tbsp Olive oil
- 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 Tbsp 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.
- 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.
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