Easy Vegan Tzatziki Sauce Recipe

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.

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.

Ingredients

Ingredient Substitutions

• 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.

Click here to discover more about my Plant Plate System and some of the benefits of eating this way.

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.

Plant-Based Protein

• Soy Yogurt

Leaves, Fruit & Veg 

• Cucumber

Aesthetic Additions

• Ground black pepper

Nutrient Packed Carbohydrates

• n/a

Taste 

• Garlic
• 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.

Serving Sizes

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

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.

Recipe

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