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Plant Based Tzatziki

Another glorious, thick and creamy sauce or dip to add to your repertoire!

We made this in our Weekly Cooking Class!


· ½ English cucumber

· 2 cloves garlic, minced

· 1 teaspoon garlic powder

· 1 teaspoon onion powder

· ¼ cup fresh dill, chopped

· Pepper to taste

· 1 tablespoon lemon juice

· 1 tablespoon white wine vinegar

· 1 ½ cups plant based yogurt, unsweetened

· Optional: ¼ cup nooch

· Optional: diced pickles


1. Grate cucumber or use peeler to make small ribbons. Set aside in a strainer to allow excess liquid to drain.

2. Whisk everything else, apart from dill, in medium-sized bowl.

3. Use a spatula or spoon to press excess liquid from cucumber through strainer. You could also pile into clean cotton tea towel or cheesecloth to wring/squeeze out more liquid.

4. Fold cucumber and fresh dill into yogurt mixture.

5. Important! Set aside in the fridge for at least an hour to allow flavors to merry.

Plant Based Tzatziki
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