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    Home > Recipes > Gluten Free

    Vegan Tzatziki

    Published: Apr 30, 2014 · Modified: Feb 14, 2023 by Iosune · This post may contain affiliate links · 24 Comments

    Jump to Recipe

    Vegan tzatziki

    I tried tzatziki years ago in a Mediterranean food restaurant and it was love at first sight. Tzatziki is a Greek sauce and it's scrumptious, light, fresh and creamy.

    This is a vegan version of the traditional tzatziki recipe and it's made with homemade soy yogurt, it's very easy to make at home and totally worth it. You can also use other vegan yogurts such as coconut yogurt, I love it!

    Vegan tzatziki #vegan #glutenfree

    We find no difference between vegan and traditional tzatziki, the flavor is very similar, although the texture is not the same, because Greek yogurt is thicker. We love this recipe, but if you want a thicker texture, you can use a denser yogurt (if you buy it) or add more thickener if you make your own homemade yogurt (it's really easy!). Anyway, if you let stand the tzatziki it will thicken.

    Vegan tzatziki

    It's very common to eat tzatziki with pita bread, but crudités are a healthier option, they are fresh and light. They are also a great choice to beat the heat and they give us an extra hydration (remember, you need to drink a lot of water!).

    We've used baby carrots, cherry tomatoes and radishes, but we also love to eat tzatziki with celery or bell peppers, but we love all vegetables, they are so healthy and good for our bodies!

    Vegan tzatziki

    You can remove the oil if you want a lighter and low-calorie version. If you add oil, make sure it's unrefined and good quality oil, we use extra virgin olive oil. Unrefined oils are bad for our health and taste worse.

    You can add some herbs such as mint, dill or parsley. You can use fresh or dry herbs.

    Vegan tzatziki

    If you want a perfect tzatziki you should follow two steps: drain well and squeeze as much liquid as you can from the cucumber and let the tzatziki stand at least three or four hours for a more intense flavor.

    Tzatziki is one of our favorite sauces and it's very similar to the yogurt sauce, but I prefer tzatziki because cucumber gives it a special touch.  Tzatziki is also ideal for dipping with some tortilla chips, eat falafel or sandwiches, etc. You can eat tzatziki with almost anything!

    Vegan tzatziki

    Vegan tzatziki

    Vegan Tzatziki

    This is a vegan version of the traditional tzatziki recipe and it's made with homemade soy yogurt, it's very easy to make at home and is totally worth it.
    5 from 4 votes
    PRINT PIN RATE
    Course: Appetizer, Dip, Gluten Free, Sauce
    Cuisine: Greek
    Diet: Vegan
    Total Time: 19 minutes
    Servings: 6
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 4 cucumbers
    • 1 teaspoon sea salt
    • 2 cups soy yogurt
    • 4 cloves of garlic
    • The juice of half a lemon
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon mint
    • 1 teaspoon dill
    • Black pepper to taste
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    Instructions

    • Peel and grate cucumbers. Add a teaspoon of salt and let stand for about 10 or 15 minutes. Put the grated cucumbers in a napkin, towel or cheesecloth and drain them to squeeze as much liquid as you can.
    • Place the soy yogurt in a bowl, add the cucumbers, the garlic cloves (finely chopped), lemon juice, oil, black pepper to taste, mint and dill. You can add more salt if you want.
    • Stir and let stand for at least three or four hours in the fridge. Serve cold with crudités.

    Nutrition

    Serving: 1serving | Calories: 130kcal | Carbohydrates: 16.5g | Protein: 3.7g | Fat: 6.2g | Saturated Fat: 0.9g | Sodium: 403.4mg | Fiber: 1.5g | Sugar: 7.9g

    More Vegan Gluten Free Recipes

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    • Vegan Tartar Sauce
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    2.1K shares

    Reader Interactions

    Comments

    1. Gina says

      December 10, 2018 at 7:00 am

      I'm confused about the instructions. Do you use only the cucumbers in the recipe and discard the juice, or do you use the cucumber juice and the cut up cucumbers both?

      Reply
      • Iosune says

        January 06, 2019 at 10:47 am

        Hi Gina! You have to discard the juice 🙂

        Reply
    2. louise says

      April 26, 2018 at 8:54 am

      5 stars
      this is absolutely amazing, I made it yesterday not expecting much, but OMG i was blown away.

      Reply
      • Iosune says

        April 28, 2018 at 6:03 am

        Hi Louise! Thanks a lot 😀 So glad you enjoyed it!

        Reply
    3. maureen obrien says

      February 09, 2018 at 3:29 pm

      Instead of using only the juice of the cucumber can the whole cucumber minus the seed be blended smooth and used for the Tzatziki

      Reply
      • Iosune says

        February 13, 2018 at 5:44 pm

        Hi Maureen! Thanks a lot 🙂 I'll try it!

        Reply
    4. karen says

      November 27, 2017 at 8:55 pm

      5 stars
      I just made this. Awesome! I used Forager Cashewgurt in plain unsweetened rather than Soy yogurt. Loved it!

      Reply
      • Iosune says

        November 28, 2017 at 11:32 am

        Hi Karen! So glad you liked it 😀

        Reply
    5. eliza says

      October 04, 2017 at 5:27 am

      Your link to the homemade soy yogurt seems to be broken

      Reply
      • Iosune says

        October 05, 2017 at 12:17 pm

        Hi Eliza! Thank you so much for your comment 🙂 I've fixed it. Have a nice day!

        Reply
    6. Glory says

      July 18, 2017 at 7:48 pm

      What do you think the shelf life of this would be? While refrigerated that is.

      Reply
      • Iosune says

        July 20, 2017 at 10:56 am

        Hi Glory! It lasts up to 3 or 4 days. Have a nice day!

        Reply
    7. Dominik says

      February 20, 2017 at 9:20 pm

      So when you say "2 cups soy yogurt (500 g or 18 ounces)", does that mean two measuring cups or two 500g cups? I made half of what the recipe asks for (one measuring cup of soy yogurt and only about 1 3/4 cucumbers instead of two), but it looks very... "green", unlike your photos.

      Reply
      • Iosune says

        February 23, 2017 at 10:33 am

        Hi Dominik! 2 cups = 500 g, each cup = 250 g 🙂 Maybe your cucumbers were greener. Have a nice day!

        Reply
    8. Diane says

      November 27, 2016 at 6:01 pm

      5 stars
      So happy to see a vegan recipe for tzatziki! I don't use oil in my diet. If I eliminate the oil, do I need to substitute?

      Thank you,
      Diane

      Reply
      • Iosune says

        November 28, 2016 at 10:14 am

        Hi Diane! I think you could make it without the oil. Add some water or lemon juice if needed 🙂

        Reply
    9. Chase says

      July 19, 2016 at 9:41 pm

      I'm assuming plain yogurt works best? 🙂

      Reply
      • Iosune says

        July 22, 2016 at 3:30 pm

        Hi Chase! I'm vegan, so I only use non-dairy products 🙂

        Reply
    10. Vanessa says

      March 24, 2016 at 6:29 pm

      Would this hold up ok to freezing? I've never tried freezing any yogurts, let alone vegan.

      Reply
      • Iosune says

        March 25, 2016 at 9:36 am

        Hi Vanessa! I've never frozen this sauce. I don't think it freeze well, but you could try...

        Reply
        • Vanessa says

          March 25, 2016 at 6:10 pm

          When I try it frozen, I'll be sure to let you know. Im living by myself at the moment, so I like to freeze leftovers for meals in the future.

        • Iosune says

          March 29, 2016 at 10:02 am

          Freezing leftovers is great! Although I usually eat them the next day 😛

    11. Karina says

      August 19, 2015 at 8:50 pm

      You mention there being hemp seeds the tzatziki yet there is no mention of them being used in the ingredients?

      Reply
      • Iosune says

        August 21, 2015 at 6:27 pm

        Hi Karina! If you read the post you will see I don't mentioned the hemp seeds, that's why you can't find them in the ingredients 🙂 Have a nice day!

        Reply

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