This creamy vegan tzatziki sauce brings all the authentic Greek flavors without any dairy products.
Made in just 10 minutes, this plant-based version stays true to the traditional taste while being completely dairy-free.
Perfect as a dip for fresh vegetables, spread on sandwiches, or paired with falafel, this versatile sauce adds a cool, refreshing touch to any Mediterranean-inspired meal.
The secret lies in using simple ingredients that perfectly mimic the classic tzatziki texture and tang.
Ingredients for Vegan Tzatziki
- Oatly Oatgurt Greek Style: One full tub, serves as the creamy base of our dairy-free tzatziki
- Cucumber: Half a large one, adds refreshing crunch and authentic flavor
- Garlic Cloves: 2-3 minced, brings aromatic punch to the sauce
- Extra Virgin Olive Oil: 4 tablespoons, adds richness and smooth texture
- White Wine Vinegar: 1 tablespoon, provides tangy brightness
- Salt and Pepper: A pinch each, enhances overall flavors
- Fresh Herbs: 1 teaspoon chopped dill or mint (optional), adds fresh garden notes
- Black Olives: 1 tablespoon, perfect for garnishing
Step-by-Step Instructions
- Prepare the Base: Pour your vegan yogurt into a large mixing bowl – this will be your creamy foundation
- Handle the Cucumber: Grate the cucumber using a box grater, then squeeze out all excess moisture thoroughly
- Add Aromatics: Press your garlic cloves directly into the bowl with the yogurt mixture
- Mix the Essentials: Incorporate olive oil, vinegar, salt, and pepper, stirring well to combine
- Taste and Adjust: Sample your creation and add more salt if needed for perfect seasoning
- Fresh Herbs: If using herbs, fold them in gently at this stage
- Final Touches: Garnish with olives, fresh cucumber pieces, and a drizzle of olive oil
Time-Saving Tips
Want to make your vegan tzatziki even faster? You can grate the cucumber and squeeze out the water up to a day ahead – just keep it in an airtight container in the fridge.
Also, if you’re in a rush, try wrapping your grated cucumber in a clean kitchen towel and giving it a good squeeze instead of doing it by hand. This cuts down the prep time while still getting rid of that extra moisture!
Make It Your Own
Love to play with flavors? This vegan tzatziki is super flexible! If you can’t find Oatly Greek-style, any thick plant-based yogurt will work – just make sure it’s unsweetened.
Not a fan of dill or mint? Try fresh parsley or chives instead. You can also adjust the garlic to your taste – start with less and add more if you want that extra punch. Some people love adding a tiny squeeze of lemon juice for extra zing!
Serving Ideas
This creamy vegan tzatziki is amazing with so many dishes! Spread it on warm pita bread, use it as a dip for fresh veggies, or add it to falafel wraps.
It’s perfect alongside grilled veggies or plant-based kebabs. My favorite way is to serve it as part of a mezze platter with hummus, olives, and warm flatbread. The possibilities are endless!
Storage Tips
Your homemade tzatziki will stay fresh in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, as the cucumber might release a little more water.
If it thickens up too much in the fridge, just mix in a tiny splash of olive oil to bring it back to life. Just remember – this sauce tastes best when fresh!
Vegan Tzatziki Sauce
Equipment
- Large bowl
- Box grater
- Garlic press
Ingredients
For the Tzatziki
- 1 tub Oatly Oatgurt Greek Style Vegan Yogurt or similar alternative
- 1/2 large cucumber
- 2-3 garlic cloves minced
- 4 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 pinch salt and pepper
- 1 tsp chopped dill or mint optional
- 1 tbsp black olives
Instructions
- To prepare your vegan tzatziki start by pouring the vegan yoghurt in a large bowl.
- Wash your cucumber, cut it in half and grate it using a box grater in a second bowl. You don’t need to peel it, just grate it whole. Using your hands, squeeze your cucumber shreds until all the water has come out. Place your dried out cucumber in the yoghurt bowl.
- Then, peel your garlic cloves and using a garlic press squash them into your bowl.
- Finally add your olive oil, vinegar, a pinch of salt and freshly ground pepper and mix it together using a spoon. Taste your tzatziki and, if it feels bland, add some more salt, mix it and taste it again.
- If you’re using any herbs add them now and using your spoon mix your vegan tzatziki again.
- Finally top your vegan tzatziki off with some olives, some chopped up cucumber and a drizzle of olive oil.
- Enjoy!