Don’t miss out on this creamy, vegan tzatziki recipe. This easy tzatziki is made with vegan sour cream (or yogurt) and lemon juice for a tangy cucumber sauce without using cashews or coconut. Makes about 2 cups.
Why I love this tzatziki sauce recipe
Creamy cucumber sauce has always been a favorite of mine. I’ve loved it since the first time I had a gyro, and I have been making my own version for as long as I can remember (which was way before I ever heard the term tzatziki sauce).
When we went dairy free, I started make a super simple version of it with dairy free sour cream. I use it for my favorite kofta recipe and my Greek meatballs. I even use the sauce to make an creamy version of my favorite cucumber salad.
I love it because it’s super easy and only requires a few ingredients. Sure, you could make your own vegan sour cream, or use unsweetened yogurt, but I the ingredients for this recipe are readily available at most grocery stores. That’s why it’s my go-to choice.
How to make vegan tzatziki sauce
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If you don’t have vegan sour cream available, you could make your own or substitute unsweetened vegan yogurt.
FAQs and Tips for making vegan tzatziki
How long does homemade tzatziki sauce last? I recommend only keep this sauce for about 4 days. After that, it tends to lose it’s flavor and consistency.
Can tzatziki sauce be frozen? I don’t recommend freezing this recipe. Vegan sour cream doesn’t do well in the freezer, but luckily, the sour cream lasts in the fridge for a while so you can easily keep in on hand at all times.
How do you use tzatziki? I love to serve this sauce with my Greek meatballs, my favorite kofta recipe, and even Moroccan salmon. It would also be great with gyros, souvlaki, or falafel. Basically anything you would serve a cucumber sauce with.
Want to customize this sauce? Feel free to add fresh herbs like dill or chives. You can also add spices like cumin or coriander to it depending on what you’re serving.Print
Easy Vegan Tzatziki Sauce | This easy cucumber sauce recipe uses vegan sour cream to make a creamy sauce that’s dairy free without using cashews or coconut. #dairyfree #vegan
- 1 12-ounce package vegan sour cream
- 2 teaspoons lemon juice
- 1/4 cup diced cucumber
- 2 tablespoons finely diced onion
- 1/4 – 1/2 teaspoon coarse salt
- 1/4 teaspoon pepper
- In a large bowl, whisk together ingredients until evenly combined.
- Adjust seasoning with salt & pepper, to taste.
- Allow sauce to sit for 15 – 30 minutes (in the refrigerator) before serving.
Feel free to substitute equal amounts of unsweetened vegan yogurt for the vegan sour cream.
Keywords: dairy free, easy, vegan, 5 ingredient
Last Updated on December 29, 2020 by Melissa Belanger