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    Home » Recipes » Sauces | Dressings

    Easy Vegan Tzatziki (3 ways!)

    Aug 4, 2022 by Tracy Halasz · 10 Comments · THIS WEBSITE EARNS INCOME FROM ADS, AFFILIATES, AND SPONSORSHIPS.

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    Vegan tzatziki sauce is easy to make in 5 minutes! Tangy, fresh, and creamy, this dairy-free tzatziki is the perfect sauce for vegan gyro, shawarma, grilled veggies, and taco bowls. It's a top 3 favorite vegan sauce in my family!

    Sometimes you just need a tasty, creamy sauce to take your meal to the next level. My son always sits down for dinner and asks, 'Where's the sauce?'. What can I say, we're a saucy family!

    This vegan tzatziki sauce is one of my favorite vegan sauces just like my sweet and spicy tahini sauce, everyday tahini sauce, honey lemon vinaigrette, and cashew cream sauces it's effortless to make and tastes delicious on everything!

    Tzatziki Ingredients

    Ingredients for cucumber dill sauce in bowls on a platter.

    An authentic tzatziki sauce is traditionally made with a yogurt base, but I've opted for a twist in my dairy-free tzatziki version. Our family loves this vegan tzatziki made with a Vegenaise (vegan mayo) base, but I've included 2 more options to create that perfect creamy base for this dip: cashews and also dairy-free coconut yogurt.

    For all 3 versions, here's what you'll need: vegan mayonnaise (cashew cream or plant-based yogurt), apple cider vinegar, lemon juice, fresh garlic, cucumber (small or Persian cucumbers), fresh dill, salt and pepper.

    Ingredient Substitutions & Variations

    This plant-based tzatziki is pretty versatile, here's a few ideas for customizing ingredients to suit your personal preference:

    • Creamy base: I use Vegenaise, and we love it! It makes a thinner tzatziki sauce perfect for drizzling or as a slaw dressing. However, you can successfully sub in an equal amount of thick cashew cream or unsweetened Greek style vegan yogurt (coconut milk yogurt).
    • Change up the acid: use white vinegar or apple cider vinegar or a combination with fresh lemon juice for different flavors and levels of tanginess.
    • Fresh Garlic: add more or less garlic to taste. I prefer fresh garlic, but you could use garlic powder.
    • Play with herbs: dill, parsley or mint are great choices.
    • Make it chunkier: add more cucumber for a chunkier sauce.
    • Make it richer: add 1 teaspoon extra virgin olive oil for a richer mouthfeel.
    • Make it spicy: we sometimes add a tablespoon of sriracha for a hit of heat (especially to slather on burgers and sandwiches).

    Let's Make Vegan Tzatziki!

    Super easy and fuss free to make, all you need is one bowl and 5 minutes to make this creamy vegan tzatziki sauce/drizzle/dressing. Here's the method:

    Diced cucumbers on a cutting board with a knife.
    Chopped dill on a cutting board with a knife.
    1. Prepare the cucumbers: Remove the seeds from the mini or Persian cucumber then finely dice or grate. Wrap the diced cucumber in a paper towel and squeeze to wring out the excess liquid before adding to the tzatziki sauce so it's not watery. If using an English or field type cucumber, you'll probably want to peel it first - your choice.
    2. Chop/mince the fresh herbs. Mince or grate the garlic clove.
    Tzatziki sauce whisked in a bowl.
    1. Whisk all the ingredients together in a small mixing bowl. Taste and adjust seasonings to your taste.
    2. Chill until ready to use. The tzatziki sauce will thicken as it chills.

    Vegan Tzatziki (cashew based)

    This is the thickest of the 3 dairy-free tzatziki versions which is perfect for dipping or slathering on tacos, burgers and vegan gyro. The cashew base is naturally slightly sweet so to balance the flavor, I typically use apple cider vinegar or white vinegar and an extra sprinkle of salt. Customize your own tzatziki - mix and match the acids and herbs to find the right flavor and texture balance for your preference. Here's how to make it:

    Tzatziki ingredients cashew cream, cucumbers and dill in a bowl.
    Vegan tzatziki being whisked in a bowl.
    1. Blend the ingredients: Place ½ cup raw cashews, 2 tablespoons water, 2 tablespoons acid (lemon juice/apple cider vinegar/white vinegar), garlic clove/s, and salt in a high power blender and blend until smooth and creamy. Add additional water if required for thinning. (If your Vitamix is large, you may need to double this recipe to get a good smooth blend).
    2. Stir in the remaining ingredients: Transfer the cashew sauce to a bowl, stir in the chopped cucumbers, dill, and pepper (onion granules and parsley if using). Taste and adjust seasonings to your personal preference.
    3. Chill: The tzatziki will thicken as it chills.

    Vegan Tzatziki Sauce with Dairy-free Yogurt

    This more traditional version of tzatziki sauce is made with vegan yogurt. I had a difficult time finding a plant-based yogurt (where I live) that had a neutral enough flavor and a thick enough texture for my liking. I tried a few that were good, but not great (hence the other 2 delicious versions above).

    Yogurt, diced cucumbers, chopped dill and garlic in a bowl.
    Dairy-free tzatziki sauce in a bowl with a whisk.

    To make this vegan tzatziki sauce using yogurt, follow the same directions as the mayo version (and let me know which vegan yogurt you use!).

    Tips

    This vegan tzatziki tastes very much like the original, it's tangy creamy fresh and easy to make at home from scratch. Here's a few tips I've learned after making this vegan sauce for over a decade:

    • Remove excess liquid: The cucumbers can be grated or finely chopped then wrapped in a kitchen towel or paper towelling to squeeze out any excess liquid.
    • Should I remove the cucumber seeds?: Removing the seeds is a good idea to avoid a thinner/watery sauce.
    • Deseeding a cucumber: Cut the cucumber in half lengthwise. Hold one half in your hand and run a spoon down the seed spine from top to bottom with the other hand. It's quick and tidy.
    • Vegan Mayonnaise: The Vegenaise version is the tastiest, but thinnest of these three vegan tzatziki sauces IMO - perfect for drizzling! Start with 1 tablespoon of acid (lemon) mix everything together and add more as needed. It does thicken a bit in the fridge so make it a day ahead if you want a thicker sauce.
    • Optional Add Ins: I don't add oil, but I know it's popular and authentic to give the sauce a richer, creamier texture and mouthfeel. I don't think it's necessary in the cashew version which is already rich and creamy. The curly parsley is totally optional but adds freshness and color.
    • Storing and make ahead: all 3 versions get thicker and more flavorful as they chill in the fridge. It's a great make ahead dip for that reason! Make it a day or two in advance and store in a jar in the fridge for up to 5 days. The cashew based tzatziki may need a teaspoon of water to thin it after being chilled overnight.
    Vegan falafel wrap with tomatoes hummus and cucumbers in a pita with tahini sauce.
    Vegan Falafel with tzatziki sauce!

    What to Eat with Tzatziki Sauce

    If you love this homemade tzatziki sauce as much as we do, here's a few ways to serve it:

    • In a pita: stuffed in a pita with vegan falafel or cauliflower meatballs and veggies. Makes an incredible vegan shawarma sauce or vegan gyro sauce too!
    • As a dip: make a veggie platter to take to BBQs and family get togethers.
    • As a condiment: on a veggie sandwich or burger instead of mayonnaise.
    • For a salad dressing: use it as a slaw dressing, on a green salad or pasta salad.
    • Drizzle it: on pizzas, grilled veggies, Greek roasted potatoes or tofu kebabs.
    • Instead of sour cream: use instead of sour cream on baked potatoes or crispy smashed potatoes.

    More Vegan Sauces

    If you love this ultimate vegan tzatziki sauce, here's a few other sauces and dips to try:

    • Pita and Hummus (many flavors!)
    • Chipotle Salsa (pico de gallo)
    • Vegan Walnut Pesto
    • Best Romesco Sauce (2 ways!)
    • 4 Ingredient Guacamole Recipe

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    Please leave a star rating and comment at the bottom of the page.
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    Vegan tzatziki sauce in a bowl with a red whisk.

    Vegan Tzatziki Sauce Recipe (3 ways!)

    This vegan tzatziki sauce is creamy, tangy, dairy-free and ready in 5 minutes! Easy to make, oil-free and gluten-free, this plant-based tzatziki elevates all your favorite meals. Your choice of 3 creamy non dairy bases - coconut yogurt, cashews or vegan mayonnaise!
    Author : Tracy Halasz
    Servings:4 servings

    Rate this recipe!

    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins

    INGREDIENTS

    • ½ cup Vegenaise (cashew cream or non-dairy yogurt)
    • 1 teaspoon apple cider vinegar
    • 1 - 1 ½ tablespoons lemon juice (to taste)
    • 1-2 cloves garlic, minced
    • 1-2 Persian or mini cucumber
    • 2 tablespoons fresh dill, chopped
    • sea salt, to taste
    • coarse black pepper, to taste

    Optional Add Ins

    • ½ teaspoon onion granules (or powder)
    • 1 tablespoon fresh curly parsley, minced
    • 1 teaspoon olive oil

    INSTRUCTIONS
     

    Instructions for the Mayo or Yogurt Base

    • Deseed the cucumber and peel (if required). Dice or grate the cucumber. Wrap the cucumber in a paper towel or kitchen towel - squeeze excess liquid. Set aside.
    • Peel and mince the garlic (1 or 2 cloves depending on the size and how garlicky you like your tzatziki). Chop the dill (and parsley if using).
    • Whisk all ingredients together in a small bowl (including any optional ingredients). Taste and adjust seasonings as desired.
    • Store in an airtight container or jar in the refrigerator for 4-5 days.

    Instructions for the Cashew Base Option

    • Add ½ cup raw cashews, 2 tablespoons of water, apple cider vinegar, lemon juice, and garlic cloves to a high speed blender. Blend until smooth and silky.
    • Transfer the cashew sauce to a bowl, add the prepared cucumber, chopped dill, salt, pepper (onion granules and parsley if using), and whisk together. Taste and adjust seasoning to your personal preference.
    • Pro Tip: because the cashews have a natural sweetness, I typically use apple cider vinegar and/or white vinegar in place of lemon juice. And an extra pinch of salt.
    • Store in an airtight container or jar in the refrigerator for 4-5 days. Tzatziki sauce thickens as it chills.

    NOTES

    Dairy-free mayonnaise: I love Vegenaise but any vegan mayo will work.
    Cashew cream or yogurt base: Sub in an equal amount of thick cashew cream or Greek style non-dairy yogurt for the Vegenaise.
    Cucumbers: I use the mini or Persian cucumbers they are the perfect size for this tzatziki sauce, have thin skin (leave the peel on) and a low seed content. Add more cucumbers for a chunkier sauce OR less for a smoother texture.
    Garlic: Add more or less garlic to taste. I use 1 large garlic clove or 2 small.
    Lemon juice: Use freshly squeeze lemons, white or apple cider vinegar for the tanginess.
    Dill: Fresh is best, but use dry dill in a pinch. If using dry, start with 1 teaspoon, stir together, taste and adjust to your preference.
    Storage: Keep refrigerated in a jar for up to 5 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.

    Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

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    Reader Interactions

    Comments

    1. Miranda

      June 08, 2020 at 9:23 pm

      Hands down my favourite dressing EVER. I love this so much! I put it on everything, I especially love it on my bowls. It's so easy and fast to make and so tasty. Recipe was super easy to follow. Thanks for the great recipe CeeCee!

      Reply
      • Tracy Halasz

        June 22, 2020 at 1:27 pm

        So happy that you love this recipe, Miranda. We put it on everything too!

        Reply
        • Teresa

          September 04, 2022 at 9:15 pm

          5 stars
          Honestly the best tzatziki I have ever tasted!!Yummy!

          Reply
          • Tracy Halasz

            September 04, 2022 at 9:42 pm

            Thank you. So happy you love the tzatziki!

            Reply
    2. Doris

      April 29, 2022 at 5:29 pm

      5 stars
      OMG this is the best dairy free tzatziki ever! We love it on burgers, Buddha bowls and vegan shawarma!

      Reply
      • Tracy Halasz

        April 30, 2022 at 6:04 am

        So happy to hear you love the tzatziki. We love it on everything too!

        Reply
    3. Michael

      August 04, 2022 at 8:35 pm

      5 stars
      Such a great recipe. The cashew based tzatziki is so thick and rich. We love it on burgers and for dipping our fries!

      Reply
      • Tracy Halasz

        August 04, 2022 at 8:36 pm

        So good to hear thank you. I'll have to try it on fries!

        Reply
    4. Jenn

      August 04, 2022 at 9:19 pm

      5 stars
      My favourite sauce, you can put it on absolutely everything.

      Reply
      • Tracy Halasz

        August 05, 2022 at 10:08 am

        Agreed! So happy you love the tzatziki!

        Reply

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