Vegan Tzatziki

This easy vegan tzatziki is cool, creamy, garlicky, and packed with fresh cucumber, dill, and lemon. A nice pairing with our oil-free air fryer falafel.

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Why You'll Love This Vegan Tzatziki Recipe

• Fresh and flavorful: Cucumber, dill, garlic, lemon, and parsley give this sauce its refreshing Mediterranean flavor.
• Creamy without dairy: Silken tofu blends into a smooth base without yogurt, cashews, or added oil. Silken tofu is also the base of our easy soy yogurt recipe, which takes only 5 minutes to make.
• Easy to make: The entire recipe comes together in about 15 minutes with a small blender, grater, and mixing bowl.
• Perfect for meal prep: Vegan tzatziki tastes even better after it has chilled and the flavors have had time to develop.
• Versatile: Use it as a dip, sandwich spread, salad dressing, bowl sauce, or topping for falafel.
• Made with simple ingredients: Everything in this recipe is easy to find at a well-stocked grocery store.

Instead of dairy-based yogurt, silken tofu creates a smooth, velvety base with a boost of plant protein. It takes about 15 minutes to prepare, followed by a short chill that allows all those bright Mediterranean flavors to mingle and get properly acquainted.

Health Benefits

Silken tofu gives this vegan tzatziki a creamy texture while contributing plant protein. Depending on the brand, tofu may also provide calcium, magnesium, folate, and other nutrients. Nutritional content can vary, so check the package label if you are tracking specific nutrients. You can learn more from the Cleveland Clinic about the health benefits of tofu.

If you enjoy using silken tofu as a reduced-fat sauce base, you may also like our Vegan Thousand Island Dressing or Raspberry Dressing.

Key Ingredients

1. Silken tofu: creates the smooth, creamy foundation of the tzatziki. Its mild flavor allows the cucumber, garlic, lemon, and dill to stand out. It also makes the sauce feel rich without using dairy, oil, or nuts.
2. English cucumber: adds fresh flavor, moisture, and small crisp pieces throughout the sauce. English cucumbers generally have thinner skins and fewer seeds than standard cucumbers, making them especially good for tzatziki. Our delicious and refreshing cucumber gazpacho recipe is another way to add more cucumbers to your life.

A full ingredient list with exact amounts is in the recipe card below.

Substitutions and Variations

• Silken Tofu Swap: Replace the silken tofu with an equal amount of plain, unsweetened vegan yogurt. Avoid flavored or sweetened yogurt.
• Cucumber: Persian cucumbers work well in this recipe. Use two or three, depending on their size. If using a standard cucumber, peel it if the skin is thick or waxed and remove the watery seeds before grating.
• Add mint: Add fresh mint for a more aromatic Mediterranean flavor.
• Garlic: Adjust the garlic based on preference. Use one clove for a mild garlic flavor or two for a more pronounced garlicky sauce. If you love garlic, you may like our creamy Garlicky Kale recipe.

How to Make Vegan Tzatziki with Silken Tofu

Step 1

Grate the English cucumber using the large holes of a box grater.

Step 2

Place the grated cucumber in a clean towel, then gather the edges and squeeze firmly over the sink or bowl until you remove as much liquid as possible. Set aside.

Step 3

Add the silken tofu, lemon juice, apple cider vinegar, garlic, onion powder, sea salt, and black pepper to a small blender. Blend until smooth and creamy.

Step 4

Transfer the blended tofu mixture to a bowl. Stir in the drained cucumber, fresh dill, parsley, and lemon zest. Cover and refrigerate for at least 30 minutes before serving.

Expert Tips

• Squeeze the cucumber thoroughly. Keep squeezing until very little liquid comes out. This is the most important step for preventing watery tzatziki.
• Do not press silken tofu like firm tofu. Simply drain away any excess packaging liquid before measuring.
• Blend the base before adding the cucumber. This creates a silky sauce while preserving the texture of the cucumber and herbs.
• Zest the lemon before juicing it. It is much easier than trying to zest a soft, squeezed lemon half.
• Let the sauce rest. The flavor improves significantly after 30 to 60 minutes in the refrigerator.
• Taste after chilling. Garlic and herbs become stronger as they rest, so avoid over-seasoning the sauce immediately after blending.
• For thicker or thinner tzatziki: For a thicker sauce, add another tablespoon or two of silken tofu and blend the base again. For thinner tzatziki, stir in lemon juice or cold water, one teaspoon at a time.
• Keep it cold. Place the tzatziki back in the refrigerator when it is not being served.

Serving Suggestions

• Spoon this vegan tzatziki over Air Fryer Falafel or use it inside a falafel wrap.
• Serve it alongside Gluten-Free Tabouli for a fresh Mediterranean-inspired meal.
• Add a generous dollop of this easy vegan tzatziki to a Mediterranean Quinoa Salad.
• Use it as a creamy dressing for a Vegan Greek Salad.
• Serve it as part of a snack platter with Roasted Chickpeas and sliced vegetables, or our Healthy Girl Dinner.
• Drizzle it over a slice of Vegan Mediterranean Pizza, or use it as a dip for the crust.

Easy Vegan Tzatziki Recipe FAQs

This easy vegan tzatziki proves that you do not need dairy, oil, or nuts to make a wonderfully creamy sauce. Silken tofu provides the smooth base, while grated cucumber, fresh dill, garlic, lemon, and parsley bring the classic refreshing flavor. The most difficult part is waiting 30 minutes for it to chill.

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