Vegan Tzatziki Sauce Recipe

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. Perfectly delicious! 

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

There are a few ways you can go about making tzatziki. From cashews to tofu to mayo, 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. 

• Easy to make
• Lusciously Creamy
• Garlicky
• Zesty
• Refreshing
• Homemade
• So Delicious.

5 from 1 vote

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.

Print Recipe

Prep Time:15 minutes mins

Total Time:15 minutes mins

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.

Video

Notes

• Serving suggestions - on a crudite platter as a dipping sauce for falafel, cauliflower wings, plant based meatballs, crunchy bell peppers, cucumbers + tomatoes. In vegan gyros with pita bread or as a dressing for a summery potato salad. 

• To avoid a watery sauce make sure to drain the cucumber and squeeze as much water out of it as possible.

Nutrition

Calories: 191kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 15g | Sodium: 207mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 16.3mg | Calcium: 30mg | Iron: 1.5mg

Course: Sauce

Cuisine: Mediterranean

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

Servings: 6 people

Calories: 191kcal

Author: Florentina

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