Vegan Tzatziki Sauce
Kelly Jensen
This vegan tzatziki sauce recipe is made with creamy plant-based yogurt, fresh cucumbers, garlic, dill, and bright spices. A creamy, dreamy Greek cucumber yogurt sauce that brings any sandwich to life.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Dip, Sauce, Side Dish
Cuisine American, Dairy Free, Mediterranean, Middle Eastern, Vegan
Servings 2 cups
Calories 240 kcal
12 ounces plant-based yogurt plain, unsweetened 3 cloves garlic 2 tablespoons olive oil 2 tablespoons white wine vinegar 1/4 teaspoon Sea Salt 1/4 teaspoon Black Pepper 1/2 cup cucumber 2 tablespoons fresh chopped dill
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In a blender, add the plant-based yogurt, garlic cloves, olive oil, white wine vinegar, salt and pepper. Blend until smooth and creamy
Peel and grate the cucumber with a box grater. Over the sink, squeeze the grated cucumber, removing excess liquid.
Add the creamy yogurt base into a bowl, and stir in the grated cucumber and dill. Taste and adjust seasoning as needed.
Serve as a dip, on pita, or with falafel!
Calories: 240 kcal Carbohydrates: 8 g Protein: 9 g Fat: 19 g Saturated Fat: 3 g Sodium: 303 mg Potassium: 412 mg Fiber: 1 g Sugar: 3 g Vitamin A: 57 IU Vitamin C: 3 mg Calcium: 73 mg Iron: 2 mg
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