Easiest 5-Ingredient Vegan Tzatziki

This Vegan Tzatziki is made with just 5 simple plant based ingredients! It’s creamy, herby and indulgent but without the dairy. Enjoy in pitas, sandwiches, over buddha bowls and as a dip!

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I know I know, summer is over but that doesn’t mean Tzatziki season is over. I will gladly enjoy this condiment over anything at any point in the year. I mean, I could seriously live off this stuff! It goes with just about anything but I mainly love it over gyro bowls and as a dip for my oven baked fries.

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I have yet to find a dairy free alternative in stores so naturally, I had to come up with an alternative myself. Dairy free yogurt and cashews aren’t the most budget friendly ingredient so I thought, why not tofu? I make my own “greek style” yogurt almost daily for breakfast, it has to work!! So I put it to the test with different ratios with the rest of the 4 ingredients typically found in Tzatziki: cucumber for freshness, lemon juice for tang, garlic for a savoury flare and dill for the herby flavour. Of course, salt and pepper as needed.

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Tzatziki is creamy and packed with flavour, but incredibly light because it’s mainly just tofu and cucumber so you can eat it without feeling weighed down! Plus, you get some cucumber & herb goodness in to you for #extrahealth 😉

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I really hope you make this Cheese Sauce & love it as much as I do because it is:

  • vegan

  • dairy, gluten & nut free

  • only 5 ingredients

  • high in protein

  • delicious as a dip, spread or topping

  • simple, easy & quick to make

  • make-ahead friendly

  • herby, fresh & creamy

  • & incredibly addicting!!

I hope I have now peaked your interest in making Tzatziku, who’s ready?!

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Tips and Tricks to making Vegan Tzatziki

  • make sure to use soft or medium-firm tofu for that thick, greek style yogurt as anything firmer tends to get clumpy

  • when grating the cucumber, use the larger side of the grater so that you can still get the settle crunch and texture from them

  • SQUEEZE as much excess liquid from the cucumbers as possible so that the dip doesn’t end up soggy

  • finely mince the garlic so you don’t get big chunks of garlic in one bite (unless you really love raw garlic)!

  • store it in a mason jar or airtight container and use within 5 days

  • use FRESH dill or mint, it really does make a huge difference in the final outcome

  • Here are some of my favourite ways of devouring Tzatziki:

    • Over gyro bowls, buddha bowls, salad bowls (makes for a awesome dressing)

    • As a dip for fresh veggies, potato fries/wedges and toasted pita

    • Spread over toast or inside sandwiches

    • and of course, in pita wraps!

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Tips and Tricks to making Vegan Tzatziki

  • make sure to use soft or medium-firm tofu for that thick, greek style yogurt as anything firmer tends to get clumpy

  • when grating the cucumber, use the larger side of the grater so that you can still get the settle crunch and texture from them

  • SQUEEZE as much excess liquid from the cucumbers as possible so that the dip doesn’t end up soggy

  • finely mince the garlic so you don’t get big chunks of garlic in one bite (unless you really love raw garlic)!

  • use FRESH dill or mint, it really does make a huge difference in the final outcome

  • if you don’t finish it the moment you make it, store it in a mason jar or airtight container and use within 5 days

  • if you CAN resist, letting it sit overnight the more flavourful the dip will become!

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If you recreate this fresh & delicious Tzatziki Dip please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Cut the cucumber lengthwise and scoop out the seeds with a spoon and then grate the cucumber. 

  2. Squeeze out the excess liquid from the cucumber using a towel or strainer.

  3. Mince garlic super finely

  4. Blend the tofu on high until smooth (skip step if using yogurt)

  5. Mix all ingredients into a bowel and let it sit in the fridge for half an hour to allow the flavours to mend together. 

Notes

  • SERVINGS: 1.5 cups

  • PREP TIME: 10 minutes

  • COOK TIME: 0

  • INGREDIENTS: 5

  • DIFFICULTY: Easy

Ingredients

  • 1 c soft tofu (250g) (or 1 c non-dairy greek yogurt)

  • 1/2 a english cucumber, grated and strained (90g)

  • 2 garlic cloves, minced 

  • 1/2 lemon, juiced (or 1.5 tbsp of AC vinegar)

  • 1/4 c fresh dill, chopped (mint works well too!)

  • salt and pepper to taste