Tzatziki Sauce

This tasty Greek sauce is traditionally served on gyros or grilled vegetable kebabs. It also makes a great dip served with raw veggies and toasted pita chips. For best results, squeeze the liquid from the shredded cucumber before adding to the sauce.

Makes about 1 1/2 cups

Course Condiment
Cuisine Greek
Keyword Tzatziki Sauce, vegan Tzatziki
Author Robin Robertson


  • 1 English cucumber, seeded and peeled
  • 2 cloves garlic, pressed or finely minced
  • 1 cup plain unsweetened vegan yogurt
  • 2 tablespoons chopped fresh dill weed
  • 1 tablespoon fresh lemon juice
  • Salt and ground black pepper


  1. Shred or grate the cucumber using the large-hole side of a box grater. Place the cucumber in a colander and sprinkle with salt. Set aside for 30 minutes over a bowl to allow the liquid to come out. Transfer the cucumber to a clean kitchen towel or a piece of cheesecloth. Bring up the sides of the cloth and twist to extract any remaining liquid from the cucumbers. Transfer the cucumber to a bowl. Add the garlic, yogurt, dill, lemon juice, and salt and pepper to taste. Mix well, then taste and adjust the seasonings if needed. Cover and refrigerate until ready to use.

Recipe Notes

Veganize It!Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.