vegan tzatziki

A recipe learned in Athens, this is *the" authentic tzatziki recipe you've been looking for!

Authentic Greek Tzatziki

cucumber,

plain full-fat Greek yogurt

garlic cloves, finely minced

extra virgin olive oil

white vinegar

salt

dill

Grate the cucumber and drain through a fine...

Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.

Combine the yogurt, garlic, oil, vinegar, and salt...

Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.

Transfer the grated cucumber and fresh dill to...

Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.

Enjoy a simply delicious vegan tzatziki made from cashew sour cream, cucumber and fresh dill.

Vegan Tzatziki Sauce made with Cashew Sour Cream, Cucumber and Dill

C vegan sour cream ((homemade

C cucumber (, minced as finely as possible)

dill (, minced)

olive oil

lemon juice

garlic (, minced)

dry oregano

onion powder

If needed, prepare a batch of homemade vegan cashew sour cream.

Mince the cucumber as finely as you can. Place it into a mesh strainer and use the back of a spoon to press out excess water. Keep going until there isn’t any water dripping from the cucumber as you press.

Stir the drained cucumber into the sour cream along with remaining ingredients.

Let chill in the fridge for 30 minutes before serving (if possible).

Keeps in an air tight container/ jar for up to a week in the fridge.

Welcome to Lettuce Veg Out with vegan Registered Dietitian Nicole Stevens. Today we’re vegging out on a delicious and healthy recipe for vegan tzatziki sauce. 

This recipe is simple to make and creates a creamy but refreshing sauce that’s perfect for so many uses.

Using a simple cashew sour cream base, this sauce or dip is thick and nutritious. 

Serve with pita bread, veggies, in a wrap or as a dip for any delicious vegan treat (I love using this as a “crab” cake dip or for barbecued jackfruit seitan). 

If you liked this video please hit the like button, subscribe for weekly vegan recipes and comment below with what you’d like to see next!

IN THIS VIDEO
Vegan Tzatziki Recipe with Cashew Sour Cream, Cucumber and Dill: https://lettucevegout.com/recipes/vegan-tzatziki/

ADDITIONAL RECIPES MENTIONED
Vegan Cashew Sour Cream:
https://lettucevegout.com/recipes/vegan-sour-cream-recipe/ 

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VEGAN TZATZIKI SAUCE RECIPE with Dill and Cucumber

Easy, 1-Bowl vegan tzatziki made with 6 simple ingredients! Creamy, tangy, and the perfect dairy-free alternative to traditional tzatziki.

6-Ingredient Vegan Tzatziki

cucumber

coconut yogurt*

garlic ((minced))

sea salt

Tbsp lemon juice

Finely grate cucumber with the skin on - should yield about 1 cup (amount as original recipe is written // adjust if altering batch size). Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup (amount as original recipe is written // adjust if altering batch size).

Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.

Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.

Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.

This Tzatziki is delicious on its own, but it also pairs well with Greek-inspired recipes like these Traditional Vegan Falafel, Tabbouleh Salads, Shawarma Sandwiches, or Buddha Bowls.

This recipe for vegan tzatziki is a keeper- A thick and creamy appetizer made with no dairy! Perfect as a dip, sauce, or dressing!

Vegan Tzatziki

yogurt

tbsp mint (freshly chopped, optional)

tbsp dill (freshly chopped)

garlic (minced)

cucumber (grated)

In a large mixing bowl, combine all your ingredients and mix until combined.

Cover the bowl and refrigerate for at least an hour, to thicken.

This creamy, garlicky and dairy-free vegan tzatziki sauce calls for simple and healthy ingredients. It&#x27;s perfect for dipping or served with toasted pita bread, falafels, olives, crudites or grilled vegetables. You can eat tzatziki with almost anything!

10-MINUTE VEGAN TZATZIKI

coconut yogurt

cucumber, drained*

garlic clove, minced or pressed (plus more if you like)

Tbsp fresh dill, chopped

black pepper,

Coarsely grate the cucumber with the skin on. Then set in a mesh strainer over a small bowl and squeeze out the excess water until mostly dry. Set aside

Add coconut yogurt to a mixing bowl, then add grated cucumber, minced garlic, dill, salt, pepper, lemon juice, and olive oil. Stir well to combine.

Taste and adjust the seasoning according to your taste. You might want to add more garlic or lemon or salt.

Chill the tzatziki in the refrigerator for at least an hour before serving to allow flavors to mingle.

This is my ultimate Vegan Tzatziki recipe! Deliciously creamy, refreshing and, best of all, even though its dairy-free, it tastes just like the original!

Vegan Tzatziki Sauce Recipe

2-3 garlic cloves,

tbsp extra virgin olive oil

tbsp white wine vinegar

salt and pepper

tbsp black olives

To prepare your vegan tzatziki start by pouring the vegan yoghurt in a large bowl.

Wash your cucumber, cut it in half and grate it using a box grater in a second bowl. You don&#8217;t need to peel it, just grate it whole. Using your hands, squeeze your cucumber shreds until all the water has come out. Place your dried out cucumber in the yoghurt bowl.

Then, peel your garlic cloves and using a garlic press squash them into your bowl.

Finally add your olive oil, vinegar, a pinch of salt and freshly ground pepper and mix it together using a spoon. Taste your tzatziki and, if it feels bland, add some more salt, mix it and taste it again.

If you&#8217;re using any herbs add them now and using your spoon mix your vegan tzatziki again.

Finally top your vegan tzatziki off with some olives, some chopped up cucumber and a drizzle of olive oil.

Vegan Tzatziki! A cool refreshing greek cucumber yogurt sauce. Perfect dressing for gyros or any mediterranean dish. Easy healthy whole food ingredients. Ready in 10 minutes! Makes a delicious veggie dip! Gluten free, Nut free, oil free, no tofu.

10 Minute Vegan Tzatziki Recipe (Gyro Sauce)

English cucumber, grated

unsweetened non dairy plain yogurt, I use cultured coconut yogurt

garlic clove, finely chopped

dill pickle juice

vegan Worecestershire sauce (optional but tasty if you have it!)

dill dill

garlic and onion

salt (plus more to taste at end if needed)

black pepper

First grate the cucumber and place in a strainer over a bowl. Grab a handful at a time and squeeze out as much liquid as you can. Add to a medium mixing bowl as you go. No need for a food processor!

Add remaining ingredients and mix everything together. Season with more salt and pepper to taste if necessary and or lemon juice if needed for more zip. Drizzle with olive oil and some fresh chopped dill if you like. Serve right away or refrigerate for later to let the flavours meld and to thicken more. For step by step photos see above post.

Enjoy the tzatziki with Vegan Gyros, Falafels, Shwarmas, or as a dip with veggies, naan or pita! and many more greek dishes!

Just made this and looooved it!  Used three cloves garlic, added fresh and dried dill and had to use almond milk yogurt as that was the only plain non-dairy yogurt I could find at three grocery stores.  I printed this out to go in my family recipe book!  There were so many generic recipes out there, glad I found yours!

Tzatziki is a 10-minute yogurt sauce that&#x27;s mildly tangy, cool, creamy, and packed with the bold flavors of garlic, lemon, and dill.  Make it vegan by simply using non-dairy yogurt. 

Use tzatziki as a sauce or dip to instantly transform veggies, meats, fish, sandwiches, salads, cheese boards, and mezze platters from basic to flavor packed in record time.

Traditional or Vegan Tzatziki

(12 ounces

(25 grams) extra virgin olive oil

dill;

lemon

garlic

- 1 teaspoon salt, to taste

See the note below about how to measure...

See the note below about how to measure grated cucumber for this recipe. It’s important to squeeze out excess water from the cucumbers or your tzatziki will be watery and diluted.

After squeezing the excess water from the grated...

After squeezing the excess water from the grated cucumber and measuring it, dump it into a medium size bowl.

Add all the other ingredients to the bowl...

Add all the other ingredients to the bowl and stir to mix.

Allow the tzatziki to rest for 5-10 minutes...

Allow the tzatziki to rest for 5-10 minutes to allow time for the flavors to blend. Tate and add more salt, lemon juice, dill, or garlic if you like. 

Use immediately or store in an airtight container...

Use immediately or store in an airtight container in the refrigerator for up to 3 days.

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