Vegan Tzatziki Sauce - 6 Ingredients

Vegan Tzatziki Sauce - 6 Ingredients



  • 1/2 large cucumber (unpeeled + finely grated // as original recipe is written ~1 cup grated, will shrink to ~1/4 cup after drained // organic when possible)
  • 1 1/2 cups vegan Greek yogurt – best brand is Coyo (found in most health food sections)
  • 3 cloves garlic (minced)
  • 1/4 cup finely chopped fresh dill (or 2 Tbsp dried dill per 1/4 cup fresh)
  • 1 pinch each sea salt and black pepper (plus more to taste)
  • 1 1/2 Tbsp lemon juice
  • 1-2 Tbsp extra virgin olive oil (optional // for flavor and richness)




1.    Finely grate cucumber with the skin on – should yield about 1 cup. Then set in a fine-mash strainer over a small mixing bowl or transfer to a clean, thin towel land squeeze out excess moisture. The remaining amount should be about 1/4 cup.

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

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

4.    Serve immediately, or store in refrigerator (where it will thicken up) for up to 5 days.



Recipe from Minimalist Baker web site: