Creamy Vegan Tzatziki with Oat Yogurt
A creamy, dairy-free tzatziki that tastes just like the original, thanks to oat yogurt and fresh cucumber.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings4
This vegan tzatziki is a refreshing twist on the classic Greek dip. Made with oat yogurt, it’s creamy, tangy, and perfect for dipping or spreading.
Start by grating the cucumber and squeezing out the excess water—this keeps the sauce thick and not watery. Then mix in garlic, olive oil, vinegar, and herbs for that authentic flavor. Top with olives and a drizzle of olive oil for a beautiful finish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Pour the vegan yogurt into a large bowl.
- Wash the cucumber, cut it in half, and grate it using a box grater into a separate bowl. Do not peel it. Squeeze the grated cucumber with your hands to remove as much water as possible, then add the dried shreds to the yogurt bowl.
- Peel the garlic cloves and press them through a garlic press into the bowl.
- Add the olive oil, vinegar, a pinch of salt, and freshly ground pepper. Stir everything together with a spoon. Taste and adjust salt if needed.
- If using herbs, add them now and stir again.
- Top the tzatziki with olives, a few chopped cucumber pieces, and a drizzle of olive oil. Serve immediately or refrigerate.
💡 Tips
- For a thicker tzatziki, let it sit in the fridge for 30 minutes before serving.
- Use a high-quality oat yogurt for best flavor and creaminess.
- If you don't have a garlic press, mince the garlic very finely with a knife.
Inspired by a recipe from My Greek Dish