Vegan Tzatziki
This tzatziki is a creamy, cooling blend of zucchini, dill, and tangy vegan yoghurt. It’s gut-friendly, no-fuss, and a total flavor booster for any plate.
Share with WhatsApp
Equipment
- Grater
- Mixing Bowl
- Cheese Cloth or Kitchen Towel
Ingredients
- ½ big green zucchini (or cucumber)
- ¼ cup dill
- ¾ cup vegan yoghurt (Alpro soy no added sugar or alternative)
- 3 tbsp lemon juice
- ½ tbsp olive oil
- 1 tsp salt
- Pepper to taste
- ¼ tsp garlic powder (optional)
For serving:
- ½ tbsp olive oil
Instructions
- Grate and squeeze – Grate the zucchini finely and squeeze out excess water using a cheese cloth or clean kitchen towel.
- Combine – Add the drained zucchini to a bowl with dill, vegan yoghurt, lemon juice, olive oil, salt, pepper, and garlic powder (if using).
- Mix – Stir until the mixture is uniform and creamy.
- Finish and serve – Drizzle with olive oil before serving.
Video
Notes
- Let it sit for 15 minutes before serving — the flavors meld beautifully.
- Store in an airtight container in the fridge for up to 4 days.
- For a soy-free version, swap in a coconut or oat-based yoghurt.
- Add finely chopped mint for an extra refreshing twist.
- Serve with roasted veggies, gluten-free pita, or as a dip for baked tofu fries.