This vegan tzatziki sauce can be put together in less than 3 minutes and contains only 24 calories per serving. This delicious sauce has a sweet, cooling, and mild taste, and a creamy texture making it incredibly versatile. It can be used as a dip, sauce, or salad dressing.
When I’m making vegan sauces I like them to be quick. I don’t want my sauces to take longer than my main meal.
My sauces are often a last-minute decision when I decide my meal needs extra sauciness.
This vegan tzatziki sauce recipe ticks all the boxes. This dipping sauce is speedy as it takes less than 3 minutes to prepare, and it doesn’t add too many calories to my meal because it contains just 24 calories per serving.
There aren’t many meals that I don’t add some yogurt-based sauce to the top of it. Tzatziki dip is so versatile and has such a mild flavor that it goes with pretty much anything.
This vegan tzatziki recipe has a lovely cooling taste so it goes especially well with spicy food such as my Vegan Gyros. This creamy sauce is also delicious in a plant-based burger or served as a dip for my Quick 3 Ingredient Gluten Free Dough Balls, pita bread or baked sweet potato fries.
- Video Demonstration
- Why You’ll Love This Recipe
- Ingredient Substitutions
- The Structure Of A Plant Based Plate
- How To Make This Recipe
- What To Serve With Vegan Tzatziki
- How To Serve
- Serving Sizes
- Frequently Asked Questions
- How To Store Leftovers
- More Vegan Dips
- 🥬️🥭️ 7 Day Meal Plan
- FREE Gifts
- Easy Vegan Tzatziki Sauce Recipe
If you’d like to see how easy it is to throw all this together, check out my video where I walk you through the recipe step by step. Click here to subscribe to my Youtube channel.
Why You’ll Love This Recipe
- This easy recipe and all recipes on my website are suitable for the special diets, vegan, plant based, gluten free, dairy free, egg free, free from refined sugar, and vegetarian
- This recipe contains just 24 calories per serving
- This recipe contains 1g protein per serving
- This recipe takes just 3 minutes of active preparation time and doesn’t require cooking.
- I have simplified this recipe by limiting the number of ingredients and using everyday, simple ingredients such as vegan yogurt and cucumber.
- Soya yogurt: Replace the soy yogurt with any plant yogurt of your choice.
- Garlic: You can omit the garlic or replace it with 1 teaspoon of garlic powder.
- Cucumber: This dip will work just as well without the cucumber and it will speed up the process. Instead of using cucumber, you could also use shredded fresh herbs, or other leafy greens such as spinach, or kale. Zucchini (Courgette) would also work very well in this recipe but it wouldn’t taste as cooling.
- Lemon juice: Replace this with lime juice or remove it completely.
- Homemade Ranch Seasoning: Replace this with 1 teaspoon of parsley or chives, 1 teaspoon dried dill, 2 teaspoons garlic powder, 2 teaspoons onion powder
- Sea salt: You can replace it with any salt of your choice or ½ tablespoon of tamari.
- Ground black pepper: Replace the ground black pepper with any herbs or spice blend of your choice.
The Structure Of A Plant Based Plate
Each of the recipes I create fits into my Plant Plate System. This system incorporates 5 food groups into every meal.
The 5 food groups are 1) Plant Protein, 2), Leaves, Fruit, And Veg, 3) Aesthetic Additions, 4) Nutrient Packed Carbohydrates, and 5) Taste
This recipe adds flavor to any dish. It falls under the “Taste” category on the Plant Based Plate and is not a complete meal.
The diagram below helps you visually see how this element features on a Plant-Based Plate.
Here’s how this recipe is structured according to the Plant Plate System.
Adding each ingredient to the following categories helps you to easily see how to make substitutions. It also lets you know the exact reason why the ingredient is in the recipe.
- Soy Yogurt
Leaves, Fruit & Veg
- Ground black pepper
Nutrient Packed Carbohydrates
- Lemon juice
- Ranch seasoning
- Sea salt
- Black pepper
How To Make This Recipe
Grate the cucumber into a bowl and mix in the rest of the ingredients.
What To Serve With Vegan Tzatziki
Here are some of my favorite ways to use vegan tzatziki:
- Use it as a dip for my Quick 3 Ingredient Gluten Free Dough Balls
- Add it to my Vegan Gyros
- Use it as a burger sauce for my Vegan Burger
- Use it as a dip for my Crispy Homemade Baked French Fries
- Dip my Spicy Sweet Potato Fries in it
- Dip Vegan Zucchini Fritters in it
- Serve it with my Spicy Vegan Cauliflower Buffalo Wings
- Add it to the top of my 5 Minute One Pot Vegan Chili
- Add it inside my Homemade Vegan Crunchwrap
- Dip my 5 Minute Vegan Tortilla Pizza in it
- Use it as a topping for my Creamy Vegan Red Lentil Dahl
How To Serve
To make sure you are serving yourself ⅛ of the recipe, weigh your dip, divide the weight by 8, and then weigh out your portion. Alternatively, you can roughly guess that you are using ⅛ of the recipe.
As I tend to eat a lot of this sauce, I usually make a batch at the start of the week and use it for most of my dinners. For some reason, I’m the only person in my household who likes yogurt-based dips, but if anybody else wanted to eat this recipe I’d probably double it.
Frequently Asked Questions
The best substitute for cucumber in tzatziki is zucchini (courgette). You can grate it in the same way. You can squeeze the liquid out if you like or include the liquid. Zucchini won’t have the same taste, but it has a very similar texture.
How To Store Leftovers
This recipe keeps for up to 4 days in the fridge in an airtight container. It also freezes well for up to 3 months. Defrost it before using it.
More Vegan Dips
Here are some more vegan dips or vegan sauces that go very nicely with a lot of different recipes, and are very quick to make. These are all under 50 calories per serving.
- No Cook Marinara Sauce (this makes a great salsa or tomato sauce dip)
- Quick Gluten Free Vegan Gravy Recipe
- Vegan Ranch Dip Recipe
- Creamy Edamame Guacamole
For more options, see all of my best gluten-free vegan dips recipes.
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Easy Vegan Tzatziki Sauce Recipe
- 240g Unflavored Vegan Soya Yogurt, Vegan Coconut Yogurt Or Other Plant-Based Yogurt
- ½ Large English Cucumber
- 2 Cloves Fresh Garlic
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Of My Homemade Ranch Seasoning Or 1 Teaspoon Of Parsley Or Chives, 1 Teaspoon Dried Dill, 2 Teaspoons Garlic Powder, 2 Teaspoons Onion Powder
- ½ Teaspoon Salt
- Pinch Black Ground Pepper
- Grate the cucumber using a box grater in a large mixing bowl. There is no need to squeeze the excess liquid out of the grated cucumber.
- Add in all of the rest of the ingredients and give it a good stir.
- Sprinkle with ground black pepper.
Now it’s your turn to make magic with food.