Plant Based Tzatziki Recipe

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Plant based tzatziki | The cool and refreshing Greek dip that we all love, tzatziki. This vegan version is made with dairy-free yogurt and shredded cucumber, flavoured with lemon, olive oil, garlic, salt, and dill. Serve on top of veggie gyro, lemon potatoes, or simply enjoy with some pita and veggies.

This plant-based tzatziki is a game-changer for those seeking a dairy-free and vegan alternative to the traditional version. This delicious sauce captures the essence of tzatziki with a plant-based twist, making it perfect for those following a plant-based lifestyle or those simply looking to reduce their dairy consumption.

This cool refreshing dip goes perfectly with veggie skewers, pita, or my vegan spanakopita.

Tzatziki, a culinary gem hailing from the Middle East, has won hearts around the world with its refreshing and tangy flavours. This iconic sauce is a staple in Greek cuisine and is traditionally served alongside dishes like souvlaki or gyros.

Tzatziki is not only consumed in Greece but all throughout Southeastern Europe and the Middle East. The cucumber and yogurt sauce varies from region to region, with turkish cuisine having an herbier version called Cacik.

Enough history, let’s focus on what makes this plant-based version so delicious.

Plant-Based Substitutes for Traditional Tzatziki Ingredients

The reason Tzatziki is so special is the harmonious blend of simple yet flavourful ingredients. We can easily recreate the rich and tangy flavours by swapping out the yogurt for plant based yogurt.

The main ingredients in Tzatziki are yogurt and cucumber. I use plain coconut Greek yogurt. This yogurt provides a thick and creamy texture and tastes tart and fresh.

You can experiment with different plant based yogurts such as oat, almond, or soy. I suggest tasting these yogurts by themselves before making tzatziki with them, as the yogurt could taste too much like the main ingredient. Or maybe tzatziki with a hint of oat is something you’re into.

I find that Riviera coconut Greek yogurt doesn’t taste too coconut-y and the flavour can be easily masked by the lemon juice, garlic, and salt in the vegan tzatziki.

Plant-based Tzatziki flavouring

This plant-based Tzatziki combines dairy free yogurt, fresh cucumber, zesty garlic, lemon juice, earthy olive oil and fresh dill, resulting in a creamy and refreshing plant-based tzatziki that satisfies both the taste buds and dietary preferences.

The beauty of plant-based tzatziki lies in its versatility. You can experiment with spices, seasonings, and a number of aromatic herbs. Dill, mint, parsley, or lemon thyme would be great.

For spices, you can add paprika or a dash of cayenne pepper for a subtle hint of spice.

Feel free to tailor the amount of garlic, lemon, and salt to your preference.

Preparing the Plant Based Tzatziki

Did you know, that cucumbers are 96% water? It’s important to get rid of as much moisture as possible so that the tzatziki isn’t watery. Here are a few ways to drain the cucumber:

1. Remove the seeds. You can use a spoon and gently scrape out the seeds of the cucumber, as they are super watery.
2. Draining the cucumber. This is key. Place a sieve on top of a bowl, and lay a cheesecloth or some paper towel on top of the sieve. After shredding the cucumber, place the cucumber on the paper towel and let side for 10-15 minutes. Then just squeeze the rest of the liquid out by hand.
3. Salt. Salt draws out moisture, so sprinkle some on top of the cucumber before letting it sit.

Many tzatziki recipes call for straining the yogurt. But by using storebought plant based Greek yogurt, it is already strained so it’s nice and thick. Straining the yogurt is a step that isn’t necessary, although you can experiment if you want.

Once all your ingredients are prepared, just throw them in a bowl and mix. It’s that easy. The hardest part is waiting to eat the plant based tzatziki. I know the pita is just waiting to be dipped, but it’s best to let the sauce sit in the fridge for 4-5 hours for the flavours to meld together.

What to eat with plant-based Tzatziki?

• Gyro or shawarma
• Pita or naan
• Falafel and vegan meatballs
• Vegan spanakopita
• Fresh or grilled vegetables
• Veggie burgers or sandwiches
• Grilled tofu or tempeh
• Lemon potatoes
• Mediterranean bowls

Ingredients

More about the ingredients in this recipe. The exact measurements are below.

Instructions

Add all of the ingredients to a mixing bowl and stir to combine.

For best results, store covered in the fridge for a minimum of 5 hours to let the flavours meld.

Serve with vegan gryo, veggies and pita, or my vegan spanakopita.

Tips for making plant based tzatziki

Substitutions

Storage

Keep the tzatziki covered in the fridge for up to 3 days.

If you have a lot of tzatziki leftover, portion it into individual serving sizes and freeze them for up to 3 months. Make sure the portions are well wrapped to protect them from freezer burn.

Transfer a portion to the fridge 5-10 hours before you intend to eat it, depending on the serving size. Be aware that freezing tzatziki may alter the texture.

FAQ’s

Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.

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