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Easy Vegan Tzatziki – vegetarian recipe
Stav Kogan

Easy Vegan Tzatziki

Craving that cool, tangy, and incredibly creamy dip you love from your favorite Greek restaurant, but need a dairy-free version? 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
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 1 1/2 cup
Calories: 75
Ingredients Method Nutrition

Ingredients
  

  • 1 1/2 cups (360 g / 12.7 oz) plain vegan soy yogurt
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) fresh lemon juice
  • 4 cloves garlic, minced
  • 2 medium cucumbers, grated or finely chopped
  • 1 tbsp (3 g / 0.11 oz) chopped fresh mint
  • 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.

Method
 

  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.

Nutrition

Calories: 75kcalCarbohydrates: 7gProtein: 3gFat: 3g

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