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Vegan tzatziki being mixed in a glass bowl, with a spoon. With some diced cucumber on the top before being stirred in.

Vegan Tzatziki

Fresh and Herby Vegan Tzatziki
5 from 2 votes
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Course: Sauces & Dressings
Cuisine: Greek
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 -5 servings
Calories: 61kcal
Author: Yasmin

Equipment

  • Mixing Bowl
  • Sharp Knife

Ingredients

  • ¼ Cucumber finely diced/cubed
  • ½ cup Plain Unsweetened Non-Dairy Yoghurt (we use Alpro Plain Yoghurt)
  • ¼ teaspoon Garlic Granules
  • ¼ teaspoon Sea Salt
  • 1 tablespoon Lemon Juice
  • 1 tablespoon chopped Fresh Dill
  • 1 tablespoon chopped Fresh Basil
  • 1 tablespoon chopped Fresh Parsley
US Customary - Metric

Instructions

  • Finely chop the Dill, Basil and Parsley.
  • Finely dice the Cucumber. 
    Two photos side by side. On the left, the cucumber being diced on a chopping board. On the right, all of the ingredients in a glass bowl, prior to being mixed together.
  • Put all of the ingredients into a bowl and mix through thoroughly.
  • Put the Tzatziki in the fridge for 30 minutes to chill.

Nutrition

Calories: 61kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 4mg | Vitamin E: 1mg | Vitamin K: 20µg | Calcium: 8mg | Copper: 1mg | Folate: 34µg | Iron: 1mg | Manganese: 1mg | Magnesium: 7mg | Phosphorus: 23mg | Selenium: 5µg | Zinc: 1mg