Wanna vegazine the classic Greek cucumber sauce – without using coconut yogurt, cashews, or tofu? This dairy-free tzatziki uses tahini for its creamy base.
Tzatziki – the yogurt-based Greek sauce – is a classic condiment and summer staple. Grated cucumber and lots of herbs give the sauce a refreshing grassy quality, making it good enough to eat on its own.
Most vegan tzatziki recipes use vegan [usually coconut-based] yogurt, or cashews, as a substitute for the creamy base of the sauce. I, on the other hand, am here to vouch for tahini as the best foundation for dairy-free tzatziki. (You may recognize this sauce from my vegan sheet pan dinner recipe!)
Why Make Dairy-Free Tzatziki with Tahini
Tahini – Middle Eastern sesame seed paste – is rich, creamy, and has a really long shelf life. (I always have a jar of it in my fridge.) Whisked up with lemon juice and a bit of water, it turns into a smooth, silky sauce I’ve long believed to be the perfect substitute for vegan yogurt. I know what you’re thinking: why not just use store-bought vegan yogurt?
Two reasons: 1. Although there are many delicious sweetened vegan yogurts out there, I’ve had only one plain unsweetened version (Cocojune) that actually tasted like yogurt. The rest I’ve found unpalatable. 2. A lot of vegan yogurts are made with undesirable ingredients and have odd, goopy textures.
Key Ingredients + Substitutions
- Tahini: Look for sesame paste in the international foods aisle or next to the other nut butters. Tahini brands vary vastly – some are a lot more bitter than others. Choose one that’s lighter-colored and has a pourable consistency, preferably a Middle Eastern or Mediterranean brand. Some good brands are: Soom, Krinos, Joyva, Beirut, and Whole Foods 365. Avoid Once Again and Wegmans for this sauce.
- Citrus Juice: Lemon and lime both work.
- Cucumber: Persian and kirby cucumbers both work.
- Herbs: Dill and mint are the most common in this cucumber sauce. Feel free to use parsley, cilantro, or basil though. (Or a mix!)
- Garlic: A little clove goes a long way.
How to Make Dairy-Free Tzatziki
Step 1: Start the Sauce
In a bowl, combine tahini, lemon juice, garlic, and salt. Whisk into a lumpy mixture. Add 3 tablespoons water and whisk until completely smooth. At first the sauce might seem broken, but keep whisking and it’ll come together.
Step 2: Grate the Cucumber
Grate the cucumber on a box grater. Working with a handful at a time, squeeze all the liquid out of the cucumber (I usually do this over the sink).
Step 3: Finish the Sauce
Add the grated cucumber and herbs, and whisk to combine.
How to Serve Dairy-Free Tzatziki
- As a dip with pita bread, crudités, crackers, or chips
- On gyros/souvlaki
- With falafel
- With carrot fritters
- With lentil patties
- As a grain bowl sauce
- On mujadara
- As a salad dressing
More vegan Greek-inspired recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.
The Full Recipe
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Dairy-Free Tzatziki
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: About 1 1/4 cups 1x
- Category: Sauce
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegan
Description
This dairy-free tzatziki sauce uses tahini (i.e. sesame butter) for its creamy base.
Ingredients
- 1/3 cup well-stirred tahini*
- 2 tablespoons lemon or lime juice
- 1 small garlic clove, crushed, grated, or finely minced
- 1/4 teaspoon salt
- 1 Persian or kirby cucumber
- 2 tablespoons minced fresh herbs, like cilantro, dill, mint and/or parsley
Instructions
- In a medium bowl, combine the tahini, lemon juice, garlic, and salt, and whisk into a lumpy mixture.
- Add 3 tablespoons water and whisk into a creamy sauce. At first the sauce may seem broken, but keep whisking and it’ll come together.
- Grate the cucumber (with its skin) on a box grater. Working with a handful at a time, squeeze all the liquid out of the cucumber (I usually do this over the sink).
- Add the cucumber to the sauce, along with the herbs, and stir to combine. Taste and adjust the seasonings if needed. Garnish with olive oil if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Look for tahini in the international foods aisle or next to the other nut butters. Tahini brands vary vastly – some are a lot more bitter than others. Choose one that’s lighter-colored and has a pourable consistency, preferably a Middle Eastern or Mediterranean brand. Some good brands are: Soom, Krinos, Joyva, Beirut, and Whole Foods 365. Avoid Once Again and Wegmans for this sauce.
- Give your tahini a good stir with a butter knife before measuring it out, since the oil tends to separate.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 130
- Fat: 10.9 g
- Carbohydrates: 7.1 g
- Fiber: 2.3 g
- Protein: 4 g
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