Learn how to make Vegan Tzatziki Sauce with this easy 10 minute recipe! This plant-based sauce is made with coconut yogurt, fresh dill and cucumber, for a creamy, zesty, flavorful sauce that's delicious as a dip or drizzled on bowls!
Place the cup of grated cucumber in a fine mesh strainer. Place the strainer over the sink and press the cucumber, using your hand or the back of a spoon, to press out any liquid.
Once all of the liquid is pressed out of the cucumber, transfer it from the strainer to a mixing bowl.
In the mixing bowl with the cucumber, add the coconut yogurt, crushed garlic cloves, olive oil, lemon juice, salt, black pepper and fresh chopped dill.
Stir to combine all of the ingredients.
Serve immediately, or store in the refrigerator in an airtight container for up to 7 days.
Notes
This recipe can be made with any plant-based yogurt.
This recipe can be made without the olive oil, for an oil-free sauce.
Do not peel the cucumber. Leaving the skin on will add wonderful color and texture to your dip, and more nutrients.
To chop the dill, remove any tough stems as well as the thick stem down the middle. Pile up all of the little sprigs and ball them up, then use a sharp knife to finely chop.
Let it sit. This recipe can be enjoyed immediately, however letting it chill in the fridge for at least an hour will allow the flavors to come together.
Add more herbs. You can add extra flavor with mint, parsley, Greek oregano, or thyme.