Vegan Tzatziki Sauce Recipe (2024)

FAQs

What is a good substitute for tzatziki sauce? ›

Try my hummus, tahini sauce, chipotle sauce, cilantro lime dressing, pico de gallo, tomatillo salsa, or guacamole next!

When I make yogurt based sauces, cold (tzatziki) or hot (curries etcetera), I strain the yogurt to remove some of the liquid (whey), which thickens it. Greek yogurt is strained yogurt. It isn't necessary to use additives for thickening. I now use cheese cloth to do the straining.

How to Make Vegan Tzatziki. It all starts with my 2-Ingredient Coconut Yogurt, which creates the perfect creamy base for this dip. Next comes a finely grated cucumber, garlic, lemon juice, salt, and pepper! Last but not least is dill, which adds some much-needed herby flavor – serious swoon!

Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat's milk yogurt, but a full-fat Greek yogurt works just fine in this dip.

Traditionally speaking, no, tzatziki isn't vegan-friendly as it has historically been made with dairy yoghurt, however, it's just as simple to make a plant-based version with all the same flavours and textures.

Yes, tzatziki is considered a healthier dip than hummus and sour cream. It contains several vitamins, a good amount of protein, and fewer carbohydrates and calories. The fat content of tzatziki is low too, which is not the case with other dips.

Strain the water from the Greek yogurt & Sour Cream

Both Greek yogurt and sour cream have a natural liquid content that could lead to watery tzatziki. That's why (when you have time) I suggest straining the water from the Greek yogurt & sour cream.

You may choose from a variety of thickening agents easily found in the store: guar gum, xanthan gum, corn starch, kuzu root starch, carob seed flour, arrowroot flour, Psyllium husk, etc. We suggest guar gum (3 teaspoons/L) or corn starch (3 tablespoons/L).

You can thicken it by placing a piece of cheesecloth over the top of a wide mouthed jar and holding it in place with some rubber bands. Fill the cheesecloth with your sauce, cover it with plastic wrap and refrigerate overnight. The excess water will drain out and the sauce will be thicker.

Alpro Greek Style Oat/Coconut/Soy

The oat Greek yogurt is fortified with pea protein, while the coconut doubles down on the fruit, using coconut milk (45%) and coconut water (20%). Unlike the soy-based version, these two yogurts have no added sugars, while the oat one is the only variant that is not gluten-free.

Is tahini vegan friendly? ›

The seeds are ground until they form a thin paste-like sauce—it's the same process for making any type of nut butter, except that instead of cashews or almonds, you're using sesame seeds! Tahini is vegan, gluten-free, and nut-free; unless you have a sesame allergy, it's totally safe to eat.

This Greek dip is made from yogurt, cucumber, dill, lemon juice, garlic, & spices, often served with pita bread as the first course of a meal, with black olives on top. It is one of the standard components of the Turkish kebab or Greek Souvlaki and gyros.

Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley.

Tzatziki will last about four days in the fridge before it starts to go bad. While you can freeze it, it will change a bit in regards to texture and consistency when it comes time to thawing it out.

Lemon dill sauce brings a zesty and herbaceous element to your gyro. Blend together lemon juice, fresh dill, Greek yogurt, garlic, and a drizzle of olive oil. This sauce adds brightness and freshness to the gyro, making it a delightful choice.

Greek Yogurt Is Too Tangy for You

Milder alternatives include cottage cheese, cream cheese, and mayonnaise. The best Greek yogurt substitutes will be creamy, high in protein, and a bit less tangy. They should also be easy to find at your local grocery store.

The main difference lies in the primary ingredient: ground sesame seeds for tahini and Greek yogurt for tzatziki. Tahini brings a rich, nutty flavor to dishes and is commonly used to create creamy sauces and dressings. It offers a more robust taste compared to tzatziki.