Vegan Tzatziki Recipe
This creamy Vegan Tzatziki combines dairy-free yogurt, refreshing cucumber, garlic, and fresh dill. Made with just 5 ingredients, it's delicious drizzled over roasted vegetables or scooped up with warm pita.
Servings: 5 people
Calories: 75kcal
Equipment
- Box grater
- Microplane optional
Ingredients
- 1 medium cucumber (about 10 ounces), grated
- 1 ½ cups unsweetened nondairy yogurt cashew, soy, coconut, or Greek-style yogurt
- 1 clove garlic
- 1 tablespoon lemon juice plus more to taste
- 2 tablespoons chopped fresh dill or mint
- 1 teaspoon stoneground mustard or Dijon
- Salt & freshly ground black pepper to taste
Instructions
- Grate the cucumber on the largest holes of a box grater. Use your hands, or a clean dish towel, and squeeze out the excess water.
- Make the sauce: Place the cucumber into a medium bowl. Add the nondairy yogurt. Grate the garlic onto the yogurt using a microplane. Add the lemon juice, dill, and Dijon mustard. Stir to combine.
- Season: Add a drizzle of olive oil as desired, and season with salt and black pepper. Adjust the fresh lemon juice to taste.
Notes
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- Draining cucumber is an important step. It prevents the tzatziki sauce from becoming runny, increases its favor by allowing the other ingredients to shine through, and stabilizes this Vegan Tzatziki recipe so it can be stored for longer. You can also just squeeze it with your hands to remove the excess liquid.
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- Storage: Refrigerate any remaining Vegan Gyro Sauce is an airtight container for 4 to 5 days.
Nutrition
Calories: 75kcal | Carbohydrates: 4g | Protein: 8g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 89mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Calcium: 30mg | Iron: 1mg
