Tangy, fresh, and creamy, this easy-to-make, vegan tzatziki sauce recipe is a delicious family favourite! We love it drizzled on salads, tacos, buddha bowl, and baked sweet potatoes. Plus it's dairy-free, gluten-free, oil-free, and totally vegan.
Sometimes you just need a tasty, creamy sauce for drizzling to take your food to the next level. Am I right? My son always sits down for dinner and asks, 'Where's the sauce?'. What can I say, we're a saucy family, and I'm not mad about that!
We love tahini sauce like this sweet and spicy tahini sauce (most popular sauce on my blog), this spicy green tahini (packs some serious heat!) and everyday tahini sauce (with a flavor twist that's incredible!).
This easy vegan tzatziki is quick to prepare, uses basic ingredients, and no special equipment! What!!! It's a tangy, garlicky, fresh and creamy sauce with a lovely hit of dill and black pepper.
Is Tzatziki Sauce Vegan?
Traditionally, tzatziki is made from a yogurt base with cucumber, lemon, oil, garlic, salt, and herbs. For my vegan version, I find that Vegenaise and an apple cider vinegar-lemon juice combo is the best option to replace that creamy tanginess. I like the potency the apple cider vinegar brings and the lemony flavour from fresh lemon juice.
This recipe calls for one clove of garlic. But as you know, all cloves are not created equally; and they can vary in size significantly. Since we are garlic lovers, I typically use a clove on the larger size, but this is a personal choice. Pro Tip: if the sauce is going to sit overnight (in the fridge), the garlic flavour really intensifies so use a little less than you think you'll need in this scenario!
I like mini cucumbers for this recipe because one is the perfect size. Just peel it, deseed it, and then dice it. Scoop all the pieces up into a paper towel and give it a gentle squeeze before adding it to the mix.
Pro Tip: a quick and tidy way to deseed a cucumber - peel, cut in half length wise. Hold one half in your hand and run a spoon down the seed spine from top to bottom with the other hand. They all come out together and it's fuss free.
I like to use fresh dill for this sauce whenever possible. If you can't find any fresh dill, use a teaspoon of dry dill (or more to taste) but then add some minced, fresh, curly parsley for that fresh herbaceousness.
Serving Suggestions for Vegan Tzatziki Sauce
I mean, you really can't go wrong drizzling and dipping this fresh, creamy, tangy sauce on everything. But here are a few ideas to try it on:
- vegan shawarma with spicy tahini drizzle
- spicy taco buddha bowl
- smashed or stuffed potatoes
- Baked Falafels with fresh homemade pitas
- Dagwood Vegetable Vegan Sandwich
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Delicious Vegan Tzatziki Sauce
- ½ cup vegenaise
- 1 tsp apple cider vinegar
- 1 - 1 ½ tbsp lemon juice (to taste)
- 1 clove garlic, minced
- 1 mini cucumber, peel, deseed, small dice
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh curly parsley, minced
- ½ tsp onion powder
- cracked black pepper, to taste
- sea salt, to taste
- Peel, deseed, and dice cucumber. Gently squeeze excess water from diced cucumber. Mince garlic and chop fresh herbs.
- Stir all ingredients together in a small bowl. Taste and adjust seasonings as desired.
- Store in an airtight container in the refrigerator for up to 3 days.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.