QUICK AND EASY VEGAN TZATZIKI (WFPB)
This Quick and Easy Vegan Tzatziki is a plant-based take on the classic Greek sauce! Made with unsweetened plant-based yogurt, cucumber, lemon juice, garlic, and dill, it’s a creamy, tangy, and refreshing sauce that’s perfect for dipping, spreading, or drizzling over your favorite Mediterranean dishes.
Ingredients
- 1 cup unsweetened plant-based yogurt (soy or cashew-based works best)
- 1/2 cucumber (grated, excess liquid squeezed out)
- 1 Tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 or 2 garlic cloves minced or grated (adjust to taste)
- 1 Tbsp fresh dill (chopped or 1 tsp dried dill)
- 1/2 tsp salt (or to taste)
- black pepper (Freshly ground, to taste)
Instructions
- Grate the cucumber using a fine grater, then squeeze out excess liquid using a cheesecloth or paper towel. This prevents the sauce from being too watery.
- Whisk together the plant-based yogurt, lemon juice, apple cider vinegar, garlic, dill, salt, and black pepper in a mixing bowl.
- Add the grated cucumber and stir well to combine.
- Let the tzatziki sit in the fridge for at least 30 minutes to allow the flavors to blend.
- Serve chilled as a dip, dressing, or sauce for wraps, bowls, or grilled veggies.
Notes
- For a thicker consistency, drain excess liquid from the yogurt using a cheesecloth.
- If you prefer a milder garlic flavor, use roasted garlic instead of raw.
- Letting the tzatziki chill longer enhances the flavors.
- If substituting dried dill for fresh, use half the amount.
- Store leftovers in an airtight container in the fridge for up to 3 days.