Vegan Tzatziki

🔍 Quick Look: Vegan Tzatziki

• ⏱️ Prep Time: 15 minutes
• 👥 Servings: 5
• 📊 Calories: ~75 kcal (based on nutrition panel)
• 💪🏼 Nutrition: 8 grams of protein per serving.
• 👩🏽‍🍳 Flavor Profile: Cool, creamy, and tangy, with refreshing cucumber, fresh dill, and a garlicky kick.
• ⭐ Difficulty: Easy. Just chop, mix, and serve.

👩🏽‍⚕️ Dietitian's Note

I love pairing this vegan tzatziki with fiber-rich foods like beans, lentils, and whole grains, or serving it as a dip with whole-wheat pita and crunchy vegetables for added fiber, vitamins, and minerals. The yogurt provides protein, depending on the variety you choose, while garlic contains beneficial sulfur compounds and fresh herbs contribute antioxidants. Choosing a yogurt with live and active cultures also adds beneficial bacteria that may support gut health. It's a simple way to add flavor and complementary nutrients to a meal.

Why You'll Love This Recipe:

This Vegan Tzatziki is cool, creamy, and tangy, with refreshing cucumber, fresh dill, garlic, and a bright lemony flavor. It's also:

• Dairy-free: Made with plant-based yogurt for a creamy texture without dairy.
• Quick and easy: Comes together in minutes with simple ingredients and no cooking required.
• Versatile: Delicious as a dip for pita and crunchy vegetables, or as a creamy sauce for wraps, grain bowls, and roasted vegetables.
• Perfect for meal prep: Make a batch ahead and refrigerate for up to 5 days to add fresh flavor to meals throughout the week.

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

• Dairy-free yogurt: Cashew yogurt is my favorite for its rich, creamy texture and subtle tang. Try my Homemade Cashew Yogurt or use store-bought. Unsweetened soy or coconut yogurt also works well. Choose a thick, plain variety for the best consistency.
• Cucumber: Adds a cool, refreshing crunch and the signature texture of traditional tzatziki. Grating and squeezing out excess moisture keeps the sauce thick and creamy.
• Stoneground or Dijon mustard: Adds a subtle tang and savory depth that complements the creamy yogurt without overpowering the fresh flavors.
• Fresh dill: Gives tzatziki its distinctive herbaceous flavor. Fresh dill is best, but dried dill works in a pinch. Use about one-third as much dried dill as fresh.

See the printable recipe card below for quantities.

🥒 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

• Cucumber: Instead of cucumber, you can make this vegan sauce with zucchini, radish, jicama, or chopped celery. While it is not traditional to do so, it will still taste great. For a sweeter version, use grated carrots.
• Yogurt: Use store-bought cashew yogurt, my Homemade Cashew Yogurt recipe, or unsweetened coconut, or soy plant-based yogurt for this dairy-free tzatziki sauce or dip.
• Fresh herbs: Dill and mint work well in this recipe.
• Olive oil: Add a drizzle of a good quality extra-virgin, first cold pressed olive oil to enhance the flavor of this vegan tzatziki.

✔️ Storage & Meal Prep Tips

These simple tips will help your vegan tzatziki stay fresh and creamy throughout the week:

• Refrigerate in an airtight container for up to 4 to 5 days.
• Stir before serving, as the cucumber may release moisture and cause some separation during storage.
• Avoid freezing, as the yogurt and cucumber can separate and lose their creamy texture when thawed.

🧆 More Creamy Vegan Sauces & Pairings

My Vegan Garlic Dipping Sauce is rich, smooth, and packed with savory garlic flavor. Delicious drizzled over roasted vegetables, grain bowls, or wraps.

This Indian-Spiced Skillet Chickpeas & Kale combines warmly spiced chickpeas and tender kale with a cool, creamy cashew raita.

These Vegan Wraps with Roasted Chickpeas are filled with flavorful roasted chickpeas and fresh vegetables, perfect for pairing with a generous spoonful of this vegan tzatziki.

⚖️ Convert the Recipe to Metric (g & mL)

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