Make this quick and easy vegan tzatziki with almond yogurt, cucumber, dill, and garlic. Perfect as a dip or sauce, it’s creamy, refreshing, and dairy-free!
When I first started making my own vegan tzatziki, I was amazed at how easy it is to recreate the creamy, garlicky flavors of the classic Greek sauce without any dairy. This recipe has quickly become one of my go-to favorites—it’s light, refreshing, and perfect for so many dishes. Whether I’m dipping fresh veggies, spreading it on a wrap, or dolloping it onto roasted veggies, this vegan tzatziki never fails to elevate the meal. Plus, it only takes a few minutes to whip up, making it a staple in my kitchen!
Why You’ll Love This Vegan Tzatziki
Why will you love this vegan tzatziki? It’s a game-changer for anyone looking for a plant-based alternative to the traditional recipe. It’s creamy, tangy, and packed with fresh flavors from dill, cucumber, and garlic, making it just as satisfying as the original. This recipe is also quick and easy to prepare with just a handful of ingredients, so it’s perfect for busy days. Whether you’re vegan, lactose-intolerant, or simply looking for a healthier option, this tzatziki will become your new favorite dip or sauce!
Ingredients
- 4 tbsp unsweetened almond yogurt (I use Kite Hill)
- 1 small cucumber
- 1 clove chopped garlic
- Juice of half a lemon
- 1 tbsp fresh dill, chopped (or to taste)
- a drizzle of olive oil (optional)
- A pinch of salt
Instructions
- Prepare the Cucumber: Grate the cucumber using a box grater. Squeeze out as much water as possible using your hands—this step is crucial to prevent the tzatziki from becoming watery.
- Mix the Ingredients: In a mixing bowl, combine the almond yogurt, shredded cucumber, garlic, lemon juice, chopped dill, olive oil and salt. Stir well until all the ingredients are evenly combined.
- Serve and Store: Enjoy the tzatziki fresh as a dip or sauce. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Perfect for pairing with veggies, pita bread, or your favorite Mediterranean dishes!
Tips and Serving Ideas
To make the perfect vegan tzatziki, ensure you thoroughly squeeze out the water from the grated cucumber—this step keeps the sauce thick and creamy. If you want a milder garlic flavor, use roasted garlic instead of raw. For added richness, drizzle a little olive oil on top before serving. This versatile tzatziki pairs beautifully with pita bread, falafel, veggie platters, grain bowls, or even as a topping for baked potatoes.
Vegan Tzatziki Recipe
Ingredients
- 4 tbsp unsweetened almond yogurt
- small cucumber
- 2 tbsp lemon juice
- 1 clove garlic finely grated
- fresh dill chopped
- drizzle of olive oil optional
- pinch of salt
Instructions
- Prepare the Cucumber: Grate the cucumber using a box grater. Squeeze out as much water as possible using your hands—this step is crucial to prevent the tzatziki from becoming watery.
- Mix the Ingredients: In a mixing bowl, combine the almond yogurt, shredded cucumber, grated garlic, lemon juice, chopped dill, olive oil and salt. Stir well until all the ingredients are evenly combined.
- Serve and Store: Enjoy the tzatziki fresh as a dip or sauce. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Conclusion
Whether you’re hosting a gathering or simply craving a fresh, tangy addition to your meals, this vegan tzatziki is a must-try. It’s quick to make, packed with flavor, and stays fresh in the fridge for days. Whip up a batch and enjoy a taste of Mediterranean magic in every bite!