... Easy Vegan Tzatziki Recipe | Dance of Stoves

Easy Vegan Tzatziki Recipe

Vegan tzatziki - danceofstoves.com
I tried tzatziki years ago in a Mediterranean restaurant, and it was a crush at first sight. 

Tzatziki is a typical sauce of Greek and Turkish cuisine; it is refreshing, light and delicious.

Our version is vegan, and this time we have prepared it with homemade soy yoghurt; it is straightforward to make at home, and the result is worth it. 

Also Read: How To Make Applesauce - Step By Step

You can also use other vegetable yoghurts, and the result hardly changes because the prominent flavour is not that of the yoghurt but that of the rest of the ingredients.

Tzatziki with crudités - danceofstoves.com
We do not notice a difference when using soy yoghurt or regular yoghurt, especially in terms of flavour, although if you are used to using Greek yoghurt, this tzatziki may be less thick. 

This recipe is perfect, but if you prefer, you can use a thicker yoghurt or make it homemade like us; you can add more thickener. 

Anyway, if you leave it in the fridge for a few hours, it will have a firmer consistency.

Also Read: How To Make Vegetable Broth

Crudités: radishes, cherry tomatoes and baby carrots - danceofstoves.com
It is widespread to eat tzatziki with fresh pita bread

Still, crudités are a healthier, lighter and more refreshing option, especially now that it is hot; we want simple dishes that give us extra hydration (don't forget to drink! much water!). 

You can use your favourite vegetables whole or cut them into strips. 

We suggest you try the baby carrots, cherry tomatoes and radishes. 

However, we also love to eat the tzatziki with celery or pepper strips; it will be delicious with any vegetable!

Also Read: Vegan Risotto Balls Recipe

Tzatziki - danceofstoves.com
Some versions of tzatziki do not add oil, so you can eliminate it without a problem if you want to be less caloric. 

Of course, I recommend that you use quality oil, which is not refined; it is worth it for the taste and health.

As for the herbs, you can use mint, spearmint, dill or parsley; the ideal is that they are fresh, but you can also use them dry, like us on this occasion.

Vegan tzatziki recipe - danceofstoves.com
The two tricks that we have to make our tzatziki perfect is to drain well and remove as much water as possible from the cucumber and let the tzatziki rest for at least three or four hours so that the flavour is more intense. 

Otherwise, it is a straightforward recipe; you have to grate the cucumber and mix it.

Also Read: Vegan Baileys Irish Cream

This sauce is also delicious to dip with nachos, eat falafel, or spread on sandwiches and sandwiches, there are a thousand and one way to eat it, and in all of them, you will enjoy the flavour of tzatziki

It is one of our favourite sauce, and we eat it often; it is similar to yoghurt sauce, although I like it better because the cucumber gives it a special touch. 

I like it so much that sometimes I even eat it by the spoonful, but without a doubt, the most I want to eat it is with some freshly made falafel balls, it's outrageous!

Also Read: Vegan Curry Lentils Recipe

Vegan tzatziki - danceofstoves.com

This is a vegan version of the traditional tzatziki recipe, and it’s made with homemade soy yoghurt; it’s straightforward to make at home and is worth it.

  • Author: Dance of Stoves
  • Preparation: 20 mins
  • Total: 20 minutes
  • Servings: 6 (1x), 12 (2x), 18 (3x)
  • Category: Snacks, Gluten-Free, Appetizers
  • Cuisine: Vegan, Greek

Ingredients SCALE (1x)

  • Four cucumbers (700 grams)
  • One teaspoon of sea salt
  • 2 cups of soy yoghurt (500 grams)
  • Four cloves of garlic
  • The juice of half a lemon
  • Two tablespoons of extra virgin olive oil
  • One teaspoon mint
  • One teaspoon dill
  • Black pepper to taste

Ingredients SCALE (2x)

  • Eight cucumbers (700 grams)
  • Two teaspoon sea salt
  • 4 cups of soy yoghurt (1000 grams)
  • Eight cloves of garlic
  • The juice of half a lemon
  • Four tablespoons of extra virgin olive oil
  • Two teaspoon mint
  • Two teaspoon dill
  • Black pepper to taste

Ingredients SCALE (3x)

  • 12 cucumbers (700 grams)
  • Three teaspoon sea salt
  • 6 cups of soy yoghurt (1500 grams)
  • 12 cloves of garlic
  • The juice of half a lemon
  • Six tablespoons of extra virgin olive oil
  • Three teaspoon mint
  • Three teaspoon dill
  • Black pepper to taste


  1. Peel the cucumbers, grate them with the help of a grater and put it in a bowl. Add a teaspoon of salt and let it rest for about 10 or 15 minutes so that it releases as much water as possible. After that time, we drain the cucumber with the help of a napkin, a towel, a gauze or a bag to make vegetable milk. Eliminate all the liquid that you can.
  2. In a bowl, add the yoghurt, grated and drained cucumber, finely chopped garlic cloves (we remove the germ to make them more digestible), lemon juice, and oil mint and the dill. We taste and add more salt or another ingredient if necessary.
  3. We stir and let it rest for at least three or four hours in the fridge. We serve cold accompanied by crudités or our favourite accompaniment.


  • Serving size: 1/6 of total 
  • Calories: 130 
  • Sugar: 7.9 g 
  • Sodium: 403.4 mg 
  • Fat: 6.2 g 
  • Saturated fat: 0.9 g 
  • Carbohydrates: 16.5 g 
  • Fiber: 1.5 g 
  • Protein: 3.7 g

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