The Best Vegan Tzatziki Sauce (15 Minutes)
Make The Best Vegan Tzatziki Sauce in just 15 minutes! It's an easy Greek recipe packed with flavor, made with yogurt, cucumber, and garlic, and only requires 7 simple ingredients in total.
Servings: 12
Calories: 49kcal
Ingredients
- ½ unpeeled English cucumber about 8 ounces or 225 grams
- 2 cups unsweetened non-dairy yogurt Greek-style is preferred, but coconut yogurt or soy yogurt are also great options
- 2 cloves garlic peeled and minced
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh dill finely chopped
- 1 teaspoon salt
Instructions
- Grate the cucumber using the larger holes of a box grater.
- Squeeze out excess liquid from the grated cucumber using your hands over a bowl. Discard the liquid.
- Add all the ingredients to a bowl and stir until well combined.
- Serve immediately or, for the best results, cover and refrigerate at least 30 minutes before serving.
Notes
- Grate and drain the cucumber. Grate the cucumber using a box grater's larger holes and squeeze out excess liquid by hand. This prevents watery tzatziki and enhances the flavor.
- Use fresh ingredients. Opt for freshly squeezed lemon juice, aromatic garlic cloves, and vibrant herbs like dill to enhance the overall taste and aroma of your vegan tzatziki sauce.
- Allow the flavors to marry. Chill for at least 30 minutes before serving. This allows the flavors to meld together for a more harmonious and delicious sauce.
- Adjust consistency. To thicken, add water or olive oil; to thin, add more grated cucumber or yogurt.
- Refresh and rebalance. Balance flavors by adding a touch of sweetener, like sugar or agave syrup, if tzatziki is too tangy or salty.
Nutrition
Serving: 1serving | Calories: 49kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 199mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 0.1mg
