6-Ingredient Vegan Tzatziki

6-Ingredient Vegan Tzatziki

from minimalistbaker.com
10 min
7 servings

Easy, 1-Bowl vegan tzatziki made with 6 simple ingredients! Creamy, tangy, and the perfect dairy-free alternative to traditional tzatziki.

Ingredients

  • 1/2 large cucumber (unpeeled + finely grated // as original recipe is written ~1 cup grated, will shrink to ~1/4 cup after drained // organic when possible)
  • 1 1/2 cups coconut yogurt* (see notes for store-bought recommendations)
  • 3 cloves garlic (minced)
  • 1/4 cup finely chopped fresh dill (or 2 Tbsp dried dill per 1/4 cup fresh)
  • 1 pinch each sea salt and black pepper (plus more to taste)
  • 1 1/2 Tbsp lemon juice
  • 1-2 Tbsp extra virgin olive oil (optional // for flavor and richness)

Directions

  1. 1

    Finely grate cucumber with the skin on – should yield about 1 cup (amount as original recipe is written // adjust if altering batch size). Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup (amount as original recipe is written // adjust if altering batch size).

  2. 2

    Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.

  3. 3

    Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.

  4. 4

    Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.

  5. 5

    This Tzatziki is delicious on its own, but it also pairs well with Greek-inspired recipes like these Traditional Vegan Falafel, Tabbouleh Salads, Shawarma Sandwiches, or Buddha Bowls.