Easy vegan tzatziki is the cool, garlicky dip that makes everything it touches better. Plain vegan soy yogurt gets whipped with olive oil, lemon juice, and minced garlic, then loaded with grated cucumber and fresh mint. Creamy, tangy, and completely dairy-free.
Craving that cool, tangy, and incredibly creamy dip you love from your favorite Greek restaurant, but need a dairy-free version? You’ve found it! This Vegan Tzatziki is unbelievably easy to make and packed with fresh, vibrant flavors from cucumber, garlic, and mint. It’s the perfect companion for falafel, pita bread, or a big platter of fresh veggies. Get ready to dip into deliciousness!
Ingredients
• 1 1/2 cups / 360g (12.7 oz) plain vegan soy yogurt
• 1 tbsp / 15ml olive oil
• 1 tbsp / 15ml fresh lemon juice
• 4 cloves garlic, minced
• 2 medium cucumbers, grated or finely chopped
• 1 tbsp / 3g (0.11 oz) chopped fresh mint
Instructions
1. In a medium bowl, whisk together the vegan yogurt, olive oil, and lemon juice until smooth and well combined.
2. Stir in the minced garlic, grated cucumber, and chopped fresh mint until everything is evenly distributed.
3. Cover and chill in the refrigerator for at least 1 hour. This allows the flavors to meld together for the best taste.
4. Serve cold with pita, falafel, or fresh vegetables.
Nutritional Information
• Yields: 1 1/2 cupsCost: $1.16Per 1/2 cup (480 ml) serving
• Calories: 75
• Fat: 3g
• Carbohydrates: 7g
• Protein: 3g
• Fiber: 1g
• Sugar: 4g
• Sodium: 10mg
Pro Tips
• For a thicker, less watery tzatziki, salt the grated cucumber and let it sit for 15 minutes. Then, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth before adding it to the yogurt.
• Use a thick, Greek-style vegan yogurt (like soy, coconut, or almond-based) for the creamiest consistency.
• For a more classic flavor, add 1 tablespoon (15 ml / 0.5 fl oz) of finely chopped fresh dill along with the mint.
• The flavor deepens over time. For best results, make it a few hours or even a day ahead of serving.
FAQ
Q: Can I use a different type of vegan yogurt for this tzatziki
A: Absolutely! While this recipe calls for soy yogurt, you can easily substitute it with a thick, Greek-style vegan yogurt made from coconut or almonds for a similarly creamy consistency. Be aware that coconut yogurt may impart a subtle coconut flavor to the final dip.
Q: Why is my vegan tzatziki watery and how can I fix it
A: Watery tzatziki is usually caused by excess liquid from the cucumbers. For a thicker dip, grate the cucumber, toss it with a pinch of salt, and let it sit for 15 minutes. Then, squeeze out as much water as possible using a cheesecloth or clean kitchen towel before mixing it into the yogurt.
Q: How long does this vegan tzatziki last in the fridge
A: You can store this tzatziki in an airtight container in the refrigerator for up to 4-5 days. The flavors will actually deepen and become more delicious after the first day. Note that it may become slightly more watery over time as the cucumber continues to release moisture.
Q: What are the best vegetarian pairings for this tzatziki
A: This versatile dip is fantastic with many vegetarian dishes. Serve it with warm pita bread, crispy falafel, fresh vegetable sticks like carrots and bell peppers, or as a cooling sauce for veggie burgers, grilled tofu, or roasted potato wedges.
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Easy Vegan Tzatziki
Ingredients
Method
- In a medium bowl, whisk together the vegan yogurt, olive oil, and lemon juice until smooth and well combined.
- Stir in the minced garlic, grated cucumber, and chopped fresh mint until everything is evenly distributed.
- Cover and chill in the refrigerator for at least 1 hour. This allows the flavors to meld together for the best taste.
- Serve cold with pita, falafel, or fresh vegetables.
