Vegan Tzatziki Sauce Recipe (2024)

FAQs

Is tzatziki made from yogurt or sour cream? ›

Tzatziki sauce is a creamy cucumber sauce that is most often made with simple ingredients including, Greek yogurt, cucumbers, garlic, fresh herbs, olive oil and lemon juice. We've created the most delicious Easy Tzatziki Sauce made with sour cream instead of full-fat Greek yogurt.

How to Make Vegan Tzatziki. It all starts with my 2-Ingredient Coconut Yogurt, which creates the perfect creamy base for this dip. Next comes a finely grated cucumber, garlic, lemon juice, salt, and pepper! Last but not least is dill, which adds some much-needed herby flavor – serious swoon!

Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat's milk yogurt, but a full-fat Greek yogurt works just fine in this dip.

Try my hummus, tahini sauce, chipotle sauce, cilantro lime dressing, pico de gallo, tomatillo salsa, or guacamole next!

Full-fat Greek yogurt will offer the closest approximation of sour cream's flavor and texture, and can be used as a one-to-one replacement for sour cream. If you'd like, you can stir some heavy cream into any percentage of Greek yogurt to give it a somewhat richer body and higher fat content.

Traditionally speaking, no, tzatziki isn't vegan-friendly as it has historically been made with dairy yoghurt, however, it's just as simple to make a plant-based version with all the same flavours and textures.

Yes, tzatziki is considered a healthier dip than hummus and sour cream. It contains several vitamins, a good amount of protein, and fewer carbohydrates and calories. The fat content of tzatziki is low too, which is not the case with other dips.

It is served as a cold appetiser (meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods.

The seeds are ground until they form a thin paste-like sauce—it's the same process for making any type of nut butter, except that instead of cashews or almonds, you're using sesame seeds! Tahini is vegan, gluten-free, and nut-free; unless you have a sesame allergy, it's totally safe to eat.

Tzatziki will last about four days in the fridge before it starts to go bad. While you can freeze it, it will change a bit in regards to texture and consistency when it comes time to thawing it out.

How do you thicken tzatziki? ›

A tablespoon of corn starch or flour in a cup adding a dribble of water or broth until you get a thick paste. Then add it to the runny sauce. How do you make Tzatziki? Greek yogurt, grated cucumber, minced garlic, salt.

Tzatziki sauce is perfect healthy snack, especially thanks to protein-packed greek yogurt, shredded cucumber and anti-inflammatory garlic. It's as simple as it sounds: yogurt cucumber sauce!

A platter of salted raw tomatoes and cucumbers becomes an instant salad when topped with tzatziki as a dressing. Bread is smeared with tzatziki and topped with grilled meats or vegetables for a crostini or bruschetta style snack that pairs well with Greek wines, like these Artichoke and Eggplant skewers.

The main difference lies in the primary ingredient: ground sesame seeds for tahini and Greek yogurt for tzatziki. Tahini brings a rich, nutty flavor to dishes and is commonly used to create creamy sauces and dressings. It offers a more robust taste compared to tzatziki.

: a Greek yogurt sauce made with cucumbers and garlic.

Tzatziki is a sauce made primarily of salted and strained yogurt, cucumber, garlic, lemon juice, and herbs with origins in southeastern Europe and the Middle East.

While yogurt's tangier taste and thinner texture differentiate it from sour cream, it can still serve as a great substitute in recipes such as dips, dressings, and chilled soup garnishes. Another major difference between yogurt and sour cream is the fat content.

The substitutions are based on equivalent water and milkfat content, which for most baking recipes are the more important components to match. They add up to slightly more than one cup due to yogurt's higher protein content vs. sour cream, but this should not negatively impact a baked good's outcome.

Sour cream is high in fat, and the lactose is hard for some people to digest. Yogurt is easier to digest, lower in fat, and has natural healthy bacteria, like acidophilus, that are good for you.