Tzatziki (Vegan)
Ingredients:
- 240 g (1 cup) vegan yogurt
- 150 g (1/2 cucumber)
- 6 g (2 cloves) garlic
- 15 ml (1 tbsp) lemon juice
- 15 ml (1 tbsp) olive oil
- 3 g (1 tbsp) fresh dill
- Salt, to taste
Equipments:
Features:
20 minutes or less
Gluten-Free
Raw
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Squeeze the grated cucumber firmly in a clean kitchen towel or cheesecloth to remove as much liquid as possible before mixing it in.
Instructions:
- Combine: Combine the 240 g (1 cup) vegan yogurt (unsweetened, plain), 150 g (1/2 cucumber), grated and squeezed dry, 6 g (2 cloves) garlic, minced, 15 ml (1 tbsp) lemon juice, and 15 ml (1 tbsp) olive oil in a bowl.
- Season: Stir in the 3 g (1 tbsp) fresh dill, chopped and season with salt to taste.
- Chill: Chill for at least 15 minutes to let the flavors meld.
- Serve: Serve with pita, gyros, or as a dip for vegetables.
Common Mistakes: Not squeezing the cucumber dry — leftover water thins the dip and dilutes the flavor; squeeze firmly in a clean towel or cheesecloth. Using flavored or sweetened yogurt — stick to a plain, unsweetened vegan yogurt or the tzatziki will taste off.
Prep in Advance: The cucumber can be grated and squeezed dry up to a day ahead and stored separately in the fridge.
Notes: For the thickest texture, use a strained, Greek-style vegan yogurt rather than a thinner variety.
Tips: Letting it chill the full 15 minutes (or longer) makes a real difference — the garlic and dill mellow and the flavors come together.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Swaps: Fresh mint can stand in for or complement the dill. Red wine vinegar can replace the lemon juice in a pinch.
Vegan yogurt — provides the thick, tangy base that traditional tzatziki gets from Greek yogurt.
Cucumber — adds cool crunch and freshness; squeezing out the liquid keeps the dip thick instead of watery.
Fresh dill — brings the bright, herbal flavor that's classic to Greek tzatziki.
Lemon juice — adds acidity that balances the richness of the yogurt and oil.
Tzatziki (Vegan)
Ingredients:
- 240 g (1 cup) vegan yogurt
- 150 g (1/2 cucumber)
- 6 g (2 cloves) garlic
- 15 ml (1 tbsp) lemon juice
- 15 ml (1 tbsp) olive oil
- 3 g (1 tbsp) fresh dill
- Salt, to taste
Equipments:
Features:
Why These Ingredients:
Vegan yogurt — provides the thick, tangy base that traditional tzatziki gets from Greek yogurt.
Cucumber — adds cool crunch and freshness; squeezing out the liquid keeps the dip thick instead of watery.
Fresh dill — brings the bright, herbal flavor that's classic to Greek tzatziki.
Lemon juice — adds acidity that balances the richness of the yogurt and oil.
Prep:
Squeeze the grated cucumber firmly in a clean kitchen towel or cheesecloth to remove as much liquid as possible before mixing it in.
Instructions:
- Combine: Combine the 240 g (1 cup) vegan yogurt (unsweetened, plain), 150 g (1/2 cucumber), grated and squeezed dry, 6 g (2 cloves) garlic, minced, 15 ml (1 tbsp) lemon juice, and 15 ml (1 tbsp) olive oil in a bowl.
- Season: Stir in the 3 g (1 tbsp) fresh dill, chopped and season with salt to taste.
- Chill: Chill for at least 15 minutes to let the flavors meld.
- Serve: Serve with pita, gyros, or as a dip for vegetables.
