Vegan tzatziki sauce is delicious on gyros, and similar wrap type foods. It also is great with curries and other spicy dishes to help with heat. Unlike a lot of other creamy sauces, this vegan tzatziki sauce recipe is very low calorie with only less than 50 calories for two tablespoons. I definitely love to absolutely drench my gyros in tzatziki sauce, because it is honestly that good. Try with Tofu Curry, Tofu Tikka Masala, or Spicy Potato Curry, along with rice or quinoa, for a filling healthy meal.

Vegan Tzatziki Sauce

Tzatziki is a common side dish in Mediterranean and Middle Eastern cuisine that accompanies meat dishes such as kabobs and gyros, because the cool sauce is a good accompaniment for spiced dishes. It is usually made with Greek yogurt, cucumbers, dill, garlic, and possibly other herbs, such as parsley or mint.

Greek yogurt is strained more than regular yogurt, making it very thick. There aren’t commercial vegan Greek yogurts, at least not in my area, so I used a regular coconut milk unsweetened yogurt. Keeping in mind that this makes the sauce runnier than usual, I also added Vegan Sour Cream, since it has a thicker consistency. 

How to Make Tzatziki Sauce?

  • Slice cucumber in half lengthwise, then scoop out the seeds. Slice lengthwise in half again, then slice thinly with a mandolin or knife to make small quarter slivers.
  •  Mix cucumber slices with a teaspoon of salt. Place cucumbers in a small strainer over a bowl. Let sit for 30 minutes.
  • Squeeze as much excess water as you can out of the cucumbers, so your sauce isn’t too runny.
  • In a bowl, add sour cream, cucumber slices, dill, garlic, and lemon juice, and mix. Let sit in refrigerator for at least a few hours for the flavors to blend properly, then taste and add a pinch of salt if necessary. 
  • Homemade tzatziki sauce will keep in the fridge for up to 5 days.

Tips For Making Tzatziki Sauce

  • Salt draws out water, and cucumbers have a very high water content, which will add excess water to the tzatziki. You can skip this step if you’re in a hurry and planning on finishing the dip in one go, but if you’re making your dip ahead you’ll want to take the extra few minutes so you don’t have a puddle of water in your bowl tomorrow.
  • I don’t know why but I love the slices of cucumber so much. If you don’t, go ahead and grate or dice the cucumber.
  • It tastes a thousand times better after at least a few hours, preferably overnight, as the flavors soak in.
  • Add a tablespoon or two of extra virgin olive oil to make this more authentic.
  • You can also use a vegan sour cream alternative, such as Tofutti Better Than Sour Cream.

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Vegan Tzatziki sauce in a white bowl

Vegan Tzatziki Sauce

Vegan Tzatziki Sauce is a creamy yogurt sauce or dip that can be used to drench anything in pure deliciousness. Flavors of dill and garlic in yogurt and sour cream make such an easy tzatziki sauce that is a simple yet perfect accompaniment for any well spiced dish.
5 from 1 vote
Print Pin Rate
Course: Condiments
Cuisine: American, Mediterranean
Keyword: vegan tzatziki sauce
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 16 servings
Calories: 51kcal

Ingredients

  • 1/2 of a cucumber
  • 1 tsp salt
  • 1 cup Vegan sour cream *recipe link here
  • 1 cup vegan yogurt unsweetened
  • 1 1/2 Tbsp fresh dill minced
  • 2 cloves garlic crushed or minced
  • 2 tsp lemon juice
  • black salt to taste

Instructions

  • Slice cucumber in half lengthwise, then scoop out the seeds. Slice lengthwise in half again, then slice thinly with a mandolin or knife to make small quarter slivers.
  • Mix cucumber slices with a teaspoon of salt. Place cucumbers in a small strainer over a bowl. Let sit for 30 minutes.
  • Squeeze as much excess water as you can out of the cucumbers, so your sauce isn’t too runny.
  • In a bowl, add sour cream, cucumber slices, dill, garlic, lemon juice, and salt, and mix. Let sit in refrigerator for at least a few hours for the flavors to blend properly, then taste and add a pinch of salt if necessary.
  • Homemade tzatziki sauce will keep in the fridge for up to 5 days.

Nutrition

Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 223mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.04mg