Vegan Tzatziki Sauce

This creamy vegan tzatziki sauce is the perfect dairy-free alternative to the classic Greek favorite! Made with coconut or cashew-based yogurt, crisp grated cucumber, fresh dill, garlic, lemon juice, and a hint of olive oil, it’s light, zesty, and packed with flavor. Perfect as a dip for veggies, sauce for wraps, or topping for grain bowls and falafel, this easy recipe comes together in minutes and keeps well in the fridge. A refreshing, healthy plant-based essential you’ll want to keep on hand all week long!

Ingredients

1 cup Unsweetened Plain Vegan Yogurt (coconut or cashew-based is best for creaminess)

1 Small Cucumber, grated (about ½ cup packed)

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Lemon Juice (freshly squeezed)

1 tsp Apple Cider Vinegar (optional, for extra tang)

1–2 Cloves Garlic, finely minced or grated

2 Tablespoons Fresh Dill, finely chopped (or 1 tsp dried)

Salt and Pepper, to taste

Instructions

Grate the cucumber. Place the shreds in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This keeps your tzatziki nice and thick and prevents it from getting watery.

In a medium bowl, combine the vegan yogurt, olive oil, lemon juice, vinegar (if using), and garlic. Stir until smooth.

Fold in the drained cucumber and dill. Mix well.

Add salt and pepper to taste. Adjust lemon juice or garlic based on your flavor preferences.

For best flavor, cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Serving Ideas

Drizzle over grain bowls or buddha bowls

Serve with warm pita or flatbread

Use as a dressing for gyros or wraps

Perfect with falafel, roasted veggies, or baked tofu