This creamy, garlicky and dairy-free vegan tzatziki sauce calls for simple and healthy ingredients. It's perfect for dipping or served with toasted pita bread, falafels, olives, crudites or grilled vegetables. You can eat tzatziki with almost anything!
Prep Time10 minutesmins
Keyword: vegan tzatziki
1cup coconut yogurt
1/4cupgrated cucumber, drained*
1large garlic clove, minced or pressed (plus more if you like)
2Tbspfresh dill, chopped
1Tbsp olive oil
1/4tspsalt, plus more to taste
ground black pepper, to taste
Coarsely grate the cucumber with the skin on. Then set in a mesh strainer over a small bowl and squeeze out the excess water until mostly dry. Set aside
Add coconut yogurt to a mixing bowl, then add grated cucumber, minced garlic, dill, salt, pepper, lemon juice, and olive oil. Stir well to combine.
Taste and adjust the seasoning according to your taste. You might want to add more garlic or lemon or salt.
Chill the tzatziki in the refrigerator for at least an hour before serving to allow flavors to mingle.
Leftovers: refrigerate any leftovers as soon as possible in an airtight container. Tzatziki can be stored for up to 4 days in the fridge, it still tastes fine although it might become a bit watery.Dill: if you don't have fresh dill on hand you can use 1 Tbsp of dried dill.Cucumber: 1/2 cucumber, grated and drained, makes more or less 1/4 cup. Plus, it's important to scoop out seeds, pulp drain and squeeze as much liquid as you can from the grated cucumber..