Easy Vegan Tzatziki Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan version of the classic Greek yogurt sauce, made here with coconut yogurt, fresh cucumber, garlic, lemon, and dill. Ready in minutes with just a food processor. Serve alongside grilled vegetables, in wraps, or as a dip for fresh vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 10 oz. plain vegan coconut yogurt (I like using a thick coconut yogurt, like Culina)
- 2 Persian cucumbers (grated and excess liquid squeezed out, I don't peel them)
- 1 large garlic clove (minced)
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1/4 teaspoon salt (or more to taste)
- 1/4 cup fresh dill (finely chopped, or 2 tablespoons dried dill)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 295mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 40mg
- Iron
- 0.20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.