Vegan Tzatziki Sauce
This vegan Tzatziki sauce is super simple to make and ticks all the dietary boxes. Soy-free, dairy-free, paleo, and Whole30 approved. It is thick and creamy with lovely garlic and a fresh cucumber flavor. It is a perfect dairy-free Tzatziki sauce recipe to add to a vegan appetizer platter or to use in falafel sandwiches.
What is Tzatziki?
Tzatziki is a Greek dipping sauce made traditionally with Yogurt, Cucumber, and Mint. But here I am sharing a vegan version with coconut yogurt.
I am so excited about the upcoming summer! I love the flavor of summer food. That is finally the time of the year when you can enjoy tons of fresh herbs and vegetables. And as a French girl for me, summer is all about eating Mediterranean food. I always had a passion for Greek food and while I traveled to Greece I fell in love with Tzatziki.
How to make vegan Tzatziki?
It is a very healthy fresh summer dip that you can use it as a sauce in a sandwich or as a dipping sauce with vegetables.
All you need is 6 basic ingredients that we all have in the pantry and fridge. I love to serve this dip on my Friday finger food platter with a homemade avocado dip – recipe here, nuts, crackers, and raw vegetable sticks.
You can also add some grilled asparagus and fresh grapes as it is in season. It is usually made with Greek yogurt which I love but today I am sharing a dairy-free tzatziki option. I had many requests to see more dairy free dipping sauce on the blog. So this is another one!
This vegan tzatziki dip is not using tofu as many vegan versions do. It simply uses thick dairy-free coconut yogurt.
I used Coconut Collaborative Yogurt. It is a thick dairy-free yogurt made with coconut cream and very close in texture to Greek Yogurt.
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I absolutely love the light coconut flavor it adds to this vegan tzatziki dip.
How to make a keto-friendly version of Tzatziki?
If you are not vegan or if you want a low-carb version of this Tzatziki, you can use simply swap the coconut yogurt for unsweetened Greek yogurt.
Any Greek yogurt works well if you want to reduce the carbs of your dip. I love to spread this vegan tzatziki sauce into sandwiches but it also makes a nice dip for kids lunch boxes or as a party appetizer.
Enjoy the recipe!
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Vegan Tzatziki dip
Ingredients
- 1 cup Coconut Yogurt
- 1 clove Garlic Clove crushed
- 10 fresh mint leaves finely chopped
- ½ Fresh Lemon
- ¼ large cucumber unpeeled
- 2 tablespoon Extra Virgin Olive Oil
Instructions
- Slice the cucumber in half and scrape out the seeds. This part has to be removed to avoid water into the dip.
- Grate the remaining cucumber part. Squeeze out the extra liquid with your hands. Discard the liquid.
- Place the grated cucumber into a small bowl.
- In another bowl combine olive oil, crushed garlic clove, finely chopped mint, lemon juice, salt and pepper.
- Stir into the grated cucumber and finely stir in the dairy-free coconut yogurt until it forms a thick dip.
- Cover the mixing bowl with plastic wrap and store in the fridge for at least 2 hours to let the flavor blend.
- Serve with falafel sliders or as a dip for appetizers.
Disclaimer
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Hi, I have to tell you. I have never had an original tzatziki ever before because I never liked yoghurt 😀 over the time I found out that I am super allergic to dairy and long story short I’m on keto over 6months now 🙂 I decided to make this recipe a while ago to freshen up my menu 🙂 and must say I LOVE IT, and my bf as well <3 One jar full of vegan tzatziki is chilling in the fridge now for friends coming over tomorrow and I will serve it with chicken breast pieces with greek seasoning, slightly pan roasted zucchini and salad 🙂 As a dessert your coconut keto cake <3 and keto margaritas:D Lots of inspiration over here 🙂
You got me at margarita, chicken and tazatziki plus chocolate cake! OMG what a feast. Thanks so much for sharing this lovely message this me I hope you try more recipes from the blog soon. XOXO Carine.
Could I use full fat coconut in place of coconut yogurt?
Sure! I would use coconut cream from the can it will make a delicious creamy dip ! Enjoy the recipe on the blog. XOXO Carine.