My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Easy Vegan Tzatziki sauce that is creamy and delicious! It makes a great dressing for salads, buddha bowls and falafels.
Tzatziki sauce is a popular condiment in the Greek cuisine. It is a local favorite and is used both with extravagant holiday dishes as well as in the street food scene. Everyone loves tzatziki!
Tzatziki is also popular in other Mediterranean cuisines. Many neighboring countries to Greece have their own versions of this favorite delicious sauce.
Tzatziki is usually made with a thinned out greek yoghurt (almost to a Kefir consistency) and incorporates small chopped pieces of cucumber, garlic, dill and lemon juice. To veganize this recipe I usually use my favorite plain cashew yoghurt – I just love its creamy consistency. It isn’t as thick as Greek yoghurt so you don’t have to mix in any water. Cashew yoghurt also doesn’t have strong flavor such as coconut.
If you don’t like cashew yoghurt or just can’t find it in your local grocery store, the next best alternative would be unflavored soy yoghurt. It’s consistency is also on a thinner side so you won’t have to add any water. However, depending on the brand of soy yoghurt, it maybe more or less creamy. Your best bet is to try different kinds of non-dairy yoghurt to see which consistency you prefer. For soy yoghurt, I recommend Stonefield.
The last option for yoghurt is almond. I find that most almond yoghurts are relatively thick, but this is fixable by adding a little water. Be careful not to add too much water as your tzatziki may come out too thin. Just follow the recipe and then at the end add 1 tsp of water at a time, stirring in between, until you achieve the desired creamy consistency. Almond yoghurt is a bit more work but it’s definitely doable!
When it come to eating tzatziki sauce – it’s honestly great with everything! I maybe a little biased, but it’s truly a wonderful and, most importantly, healthy sauce that you can use on variety of dishes. I love using tzatziki sauce with falafels such as spinach falafes and beet falafes, all kinds of salads, buddha bowls, eggplant fries or simply a healthier alternative to a dipping sauce in a veggie tray.
If you make this Easy Vegan Tzatziki recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Creamy Vegan Tzatziki Sauce that is delicious both as a dipping sauce or as a light dressing!
- 1/2 cup unsweetened cashew yoghurt
- 2 tbs cucumber, chopped into very small pieces
- 2 garlic gloves, chopped
- 1/2 lemon juice
- 2 tbsp dill, chopped
- salt and pepper
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Mix all ingredients together in a small bowl. Store in a glass jar or container in the fridge for up to 2 weeks.
Nutritional Information (for 1 tbsp): Calories: 21 Fat: 1.1 g Saturated fat: 0.2 g Carbohydrates: 2.6 g Dietary Fiber: 0.2 g Sugar: 0.2 g Sodium: 3 mg Protein: 0.7 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Allie
What is the measurement for lemon juice?
Nara
juice of 1/2 lemon! P.S. sorry replying so late! I was moving and missed your comment!