Vegan Tzatziki Recipe
5-Ingredient Easy Vegan Tzatziki recipe with gut-healthy plant-based yogurt and refreshing cucumber. Drizzle on wraps or serve as a dip with flatbread or veggie sticks.
Servings: 5 people
Calories: 88kcal
Ingredients
- 1 medium cucumber (about 10 ounces), grated (about 2 cups)
- 1 ½ cups unsweetened nondairy yogurt cashew, soy or coconut
- 1 ½ tablespoons olive oil (optional)
- 1 clove garlic
- Salt to taste
- 2 tablespoons chopped fresh dill or mint
- Fresh lemon juice to taste (optional)
Instructions
- Grate the cucumber on the largest holes of a box grater. Transfer the grated cucumber to a nut bag, clean dish towel, or cheese cloth and squeeze out the excess water.
- Combine: Place the cucumber into a medium bowl. Add the yogurt, and olive oil. Press or grate the garlic into the bowl. Mix to combine. Add salt to taste. Set aside for 5 minutes.
- Add the chopped fresh herbs and mix. Add fresh lemon juice, if using, to taste.
Notes
- 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 Easy Vegan Tzatziki recipe so it can be stored for longer. A nut bag works extremely well for squeezing and draining the grated cucumber. Otherwise, use a clean dish towel, or cheese cloth. Paper towel also works, but tends to fall apart easily. You can also just squeeze it with your hands to remove the excess liquid.
- Storage: Refrigerate any remaining Easy Vegan Tzatziki is an airtight container for 4 to 5 days.
Nutrition
Calories: 88kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 58mg | Fiber: 1g | Sugar: 4g | Vitamin A: 41IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 0.1mg
