This greek style vegan tzatziki made with thick yoghurt, cucumber, garlic and dill makes the perfect dip or sauce!
This creamy thick yoghurt based dip is the perfect dip for breads, chips or gyros. It’s also great for drizzling on roasted veggies or in a burger!
To make this tzatziki vegan we are simply swapping out the yoghurt for a vegan greek style yoghurt. I used Oatly, and Alpro also do one.
Make sure you don’t use a regular plain yoghurt as it won’t be thick enough and you won’t get the same results.
What you’ll need for vegan tzatziki:
- Vegan greek yoghurt
- Olive oil
You only need a handful of ingredients for tzatziki which makes this a really simple dip! It is important however the way in which you make it.
As we are using raw garlic this needs time to mellow into the yoghurt. A few hours will do the trick but it is best left overnight with the remaining ingredients added before serving.
How to make vegan tzatziki:
Add the vegan greek yoghurt to a bowl along with the minced garlic, salt, vinegar and olive oil. Cover and place in the fridge for a few hours or overnight. This is to mellow down the garlic but if you like it really garlicky you can by all means just eat straight away!
Whilst that is resting, grate the cucumber and squeeze out as much water as possible. There is no need to deseed or peel the cucumbers.
Once grated either place in a sieve over a bowl and squeeze out the water or place in a nut bag/thin cloth and squeeze water into a bowl.
This step is critical otherwise you’ll end up with a watery tzatziki. Cucumbers are 96% water so you will be left with quite a lot of liquid and the cucumber will reduce in size. To save it going to waste, add it to a smoothie or drink as is with some ice!
Once all the water is squeezed out add to the yoghurt along with the fresh dill.
How much dill you want to add is up to you, if you aren’t a huge fan you can add less but it is really delicious. If you want to add more then sprinkle generously on top when serving!
Serving ideas for tzatziki:
- With roasted or grilled vegetables – peppers, courgettes, aubergine
- Alongside other dips – hummus, fava, labneh. With plenty of pita or chips!
- Drizzled on salads – tabbouleh, a simple tomato salad
- Add to sandwiches, burgers or gyros!
As always if you make this vegan victoria sponge cake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 1.5 cups / 400g vegan greek style yoghurt
- 2-3 garlic cloves
- 1 tbsp white vinegar
- 1 tsp salt
- 2.5 tbsp extra virgin olive oil
- 1 medium cucumber
- 1.5 tbsp chopped fresh dill
- Extra olive oil and fresh dill
- Add vegan greek yoghurt to a bowl along with the garlic, vinegar and salt. For best results place in the fridge for a few hours (or overnight) for the garlic to mellow.
- Grate cucumber and then squeeze out excess water. You can place in a sieve over a bowl or place in a nut bag/cloth and squeeze out the water.
- Add the cucumber and dill to the yoghurt and mix well. Drizzle with some extra olive oil and dill!
- Enjoy straight away with pita or veggies! It will keep in the fridge in an air tight container for 3-4 days.
Use a vegan greek style yoghurt not a regular yoghurt, you won't get the right consistency. Oatly and Aplro both do a greek style yoghurt (I use Oatly).
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 436mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 4g
Nutrition information is a rough estimate