This Vegan Tzatziki Recipe is healthy, gluten-free, vegan, dairy-free, oil-free and nut-free! It’s extremely easy to make, deliciously fresh and creamy and also low calorie!
Tzatziki is another recipe I need to thank my mum for. As I mentioned in my Baba Ganoush recipe, I have a lot to thank my mum for in the food-department. She is one of the biggest reasons for my love for food.
Tzatziki is a fresh dipping sauce or spread that is very popular in the Greek cuisine. It is not a strictly Greek dish, you will find slight variations of this sauce in different cuisines.
However, if you have ever had a Greek platter, or been to a Greek restaurant, you will no doubt have had tzatziki before!
Tzatziki is a creamy meze (appetizer) classically made from yoghurt, cucumber, garlic and dill. Most tzatziki recipes also call for olive oil, but in my opinion it’s not necessary!
Some dishes that tzatziki is typically served with are:
How to make Vegan Tzatziki
Unsurprisingly tzatziki is very easy to veganise. All that changes is the yoghurt you use.
Tzatziki is usually made using Greek yoghurt which is a bit thicker than most plant-based yoghurts I have had. If you can find a vegan Greek yoghurt that would be perfect, but regular soya yoghurt also works!
Garlic adds a delicious bite to this sauce. I recommend mixing the chopped garlic into the yoghurt and letting it sit for as long as possible. This will make the garlic a touch less sharp and it will just taste better!
The important thing you need to remember when making tzatziki is to properly drain your grated cucumber. When not properly drained, the water in the cucumber will make your sauce very watery – and you don’t want that!
For best results I recommend draining the grated cucumber in cheese cloth or in a sieve overnight. However for when you want tzatziki NOW (like I almost always do) you can squeeze the water out using your hands! Sprinkling on a bit of salt also helps to pull the liquid out quicker!
Another important part to tzatziki which is optional but highly recommended is the fresh herbs! You can add dill, mint or parsley. Even though I usually cannot stand dill, I find dill works best in tzatziki!
How to store tzatziki
You will probably find that your leftover tzatziki (if you have any) becomes a bit watery the next day. This is normal, it’s just the excess water from the cucumber.
To fix this, just give the sauce a good mix!
Tzatziki is one of those dishes that just get better with time as all the flavours integrate with one another, so I do recommend making extra and keeping it in the fridge for up to 3 days!
If you make this recipe, please let me know! I would love to hear what you think. Tag me on Instagram as @kitseats and use #kitseats.
I would also really appreciate it if you could like this post or comment down below!
- 500 grams (2 cups) Vegan Yoghurt (Make sure it's plain and unsweetened!)
- 2 cloves Garlic
- 1/2 Cucumber
- 1 Lemon (Juice only)
- 2 tbsp Fresh Herbs (Dill, Parsley or Mint)
- Pinch of Salt
- Start off by finely chopping the garlic. Mix it into the yoghurt and set aside.
- Grate the cucumber using the fine side of your grater. Once grated, sprinkle some salt over.
- Finely chop your herbs.
- Place the cucumber in a cheesecloth or sieve and squeeze all the liquid out. Try to get as much liquid out as possible!
- Add the lemon juice to the yoghurt, along with the fresh herbs and drained cucumber and mix well.
- I recommend making this at least 30 minutes before serving and keeping it in the fridge to enhance the flavours.
- Please see the body of this post for important information to make the best tzatziki possible!