Vegan Tzatziki
This restaurant-worthy Vegan Tzatziki is a yogurt, cucumber, and garlic sauce that’s easy and quick to prepare and tastes irresistibly rich. It goes well with everything, from Greek salad and falafel to salads and sandwiches!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 10 oz (280g) plain-flavored thick and tart vegan yogurt ((Note 1))
- 8 oz (227g) English or Persian cucumber, (unpeeled (Note 2))
- 3 tbsp minced fresh dill (7g) ((Note 3))
- 2 fat garlic cloves, (grated or crushed in a press)
- 2 tsp good-quality red wine vinegar (or white wine vinegar), (more as needed (Note 4))
- 1/2 tsp sea salt, (plus more to taste)
- Freshly cracked black pepper to taste
- 1 to 1 1/2 tablespoons good-quality extra virgin olive oil
- Homemade Pita “Chips," store-bought pita chips, or crudites ((Note 5))
Instructions
- 1
Use the wide holes on a box grater to grate the cucumber.
- 2
Add the grated cucumber to a thin dish towel, nut milk bag, or cheesecloth. Squeeze or wrap it tightly, and wring out as much water as you can.
- 3
Add the yogurt to a medium bowl. Add in the grated cucumber, dill, garlic, 2 tsp vinegar or lemon juice, salt, pepper to taste, and 1 tablespoon olive oil. Mix well. Taste for seasonings, adding more salt, vinegar, or olive oil as needed.
- 4
If possible, rest in the fridge for 15 to 30 minutes (or for several hours) to allow the flavors to marry.
- 5
If desired, drizzle with olive oil before serving.