Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Overhead view of vegan tzatziki in bowl with drizzle of olive oil, fresh herbs, and lemon pieces

Tzatziki

Print Recipe
Homemade tzatziki brightens up any meal! This vegan recipe is tangy, refreshing, garlicky, and full of bright lemon flavour. So easy too!
Course condiment
Cuisine greek
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 74
Author Jessica Hylton

Ingredients

  • ½ cup grated cucumbers
  • 1 cup Greek vegan yogurt
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic minced

Instructions

  • Place the grated cucumber on a towel and wrap the towel around it. Squeeze out all the excess liquid that you can.
  • In a bowl, mix the squeezed grated cucumbers with the yogurt, sea salt, ground black pepper, olive oil, lemon juice and garlic. Stir together until thoroughly combined. Let the mix set together for at least 30 minutes in the fridge for the flavours to meld together, then serve with some pita chips and veggies. Enjoy!

Notes

To store: Store in an airtight container in the refrigerator for up to 3 days. Make sure to give it a good stir before serving, as the ingredients may separate over time.
To freeze: You can freeze tzatziki for up to 2 months, although it’s definitely best enjoyed fresh. Transfer it into a freezer-safe container or freezer bag. When you’re ready to enjoy, let the sauce thaw overnight in the refrigerator and stir it before serving. 

Nutrition

Calories: 74kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 0.1mg