Name: Vegan Tzatziki Sauce
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups unsweetened Greek style coconut yogurt ((Cocoyo is the Best)); 1/2 English cucumber; 6 cloves garlic ((grated)); 1/4 cup fresh dill ((+ more to taste)); 1 lemon ((zested)); 1/2 tsp sea salt ((or to taste)); 1.5 tbsp lemon juice ((freshly squeezed)); 2 tsp extra virgin olive oil ((optional, omit on WFPB diet)); 15 oz can coconut milk ((full fat)); 2 capsules organic vegan probiotics

Homemade Dairy free Vegan Tzatziki Sauce recipe made with Greek style coconut yogurt (homemade or store bought), lots of garlic, cucumber, lemon and fresh dill. To die for deliciousness!

Vegan Tzatziki Sauce Recipe with Coconut Yogurt, Cucumber and Garlic

There are a few ways you can go about making vegan tzatziki sauce. From cashews to tofu to mayo (<—yikes), to my favorite way: using coconut yogurt and vegan probiotics. If you are after that rich authentic flavor then this is the way to go.

If you are up to it you can prepare my homemade 2 ingredient coconut yogurt in advance (recipe included below) or simply use the store bought variety. I love using the Cocoyo brand as it is nice and thick, very much like the one I make at home.

Tzatziki: a simple concept of throwing some ingredients together, grated cucumber, garlic, lemon, herbs, rich thick yogurt and voila, a magical condiment that can be used with countless dishes.

Vegan Tzatziki Sauce Recipe with Coconut Yogurt, Cucumber, Lemon and Garlic

Best Vegan Tzatziki Sauce:

Lusciously Creamy

Garlicky

Lemony

Refreshing

Homemade

Easy & Delicious.

Serve it on a crudite platter as a dipping sauce for falafel, cauliflower wings, plant based meatballs, crunchy bell peppers, cucumbers and tomatoes. Or use it the most classic way in vegan gyros with pita bread or as a dressing for a summery potato salad.

You can make it 100% oil-free wfpb compliant of course by simply omitting the olive oil from the recipe. Easy peasy!

How to Make Vegan Tzatziki Sauce Video:

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Vegan Tzatziki Sauce

Dairy free Vegan Tzatziki recipe made with Greek style coconut yogurt (homemade or store bought), lots of garlic, lemon and fresh dill.

Course Sauce

Cuisine Mediterranean

Keyword plant based, Sauces, vegan recipes, Vegan Tzatziki Sauce

Prep Time 15 minutes

Total Time 15 minutes

Servings people

Calories 191kcal

Author Florentina

Ingredients

2 cups unsweetened Greek style coconut yogurt (Cocoyo is the Best)
1/2 English cucumber
6 cloves garlic (grated)
1/4 cup fresh dill (+ more to taste)
1 lemon (zested)
1/2 tsp sea salt (or to taste)
1.5 tbsp lemon juice (freshly squeezed)
2 tsp extra virgin olive oil (optional, omit on WFPB diet)

Homemade Coconut Yogurt

15 oz can coconut milk (full fat)
2 capsules organic vegan probiotics

US Customary - Metric

Instructions

Make the Tzatziki

Rinse the cucumber then shred it through a cheese grater. Transfer to a cheesecloth lined strainer and allow it to drain over a bowl. Use your hands and squeeze as much of the water out of it as possible.
Add the Greek yogurt to a medium serving bowl and mix together with the olive oil, grated garlic, lemon juice, fresh dill and drained grated cucumber. Season to taste with sea salt. Serve chilled garnished with the lemon zest and some fresh dill.

How to Make Coconut Yogurt:

Make sure to shake the can of coconut milk to ensure everything combines nice and smooth. Pour it into a glass container.
Open the probiotic capsules and stir them well into the coconut milk. Cover the dish with a paper towel (or cheese cloth) and place on the kitchen counter (or in the pantry) for up to 48 hours. The longer you let it sit the tangier it will become so experiment and find out your sweet spot.