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a spoonful of tzatziki sauce

Vegan Tatziki

This Vegan Tzatziki is creamy, light, and zesty. Also dairy-free, gluten-free, low-carb and keto-friendly.
5 from 1 vote
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 300 ml
Calories: 194kcal
Author: SHU-CHUN



  • 2 Cup Grated Cucumber (Note1)
  • 1 Cup Plant-Based Yogurt
  • 1 tsp Garlic minced, or 1 large clove garlic
  • 3 Tbsp Mint fresh mint, finely chopped
  • ½ tsp Salt
  • 1 ea Lime Juice
  • 1 tsp EVO drizzle on the top, optional


  • To grate cucumbers by using the large holes of the box grater.
  • Drain the excess juice from the grated cucumber by pressing down on it over a fine-mesh sieve over a bowl. ( Alternatively, you could use a cotton cloth and gently squeeze until all the moisture is out.)
  • Mix all the ingredients in a large mixing bowl until everything is well combined.
  • Taste test to see if you need to add any extra herbs, lemon juice, or salt. Serve immediately or let it chill in the refrigerator for up to 4 days.


(Note1)- here I use Lebanese cucumbers, I made this recipe with continental cucumbers, and it worked great too. I simply squeeze out the liquid from the cucumbers by hand and without adding salt. I didn’t add salt to cucumbers because I like the crunch bites from my cucumbers.


Serving: 300ml | Calories: 194kcal | Carbohydrates: 37g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 1240mg | Potassium: 405mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1008IU | Vitamin C: 12mg | Calcium: 303mg | Iron: 1mg