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A simple vegan version of the traditional tzatziki recipe made with drained soy yogurt and cucumbers. It's dairy-free, easy to make and delicious.
Portata dip, sauce
Cucina Vegan Gluten Free
Preparazione 10 minuti
Tempo totale 10 minuti
Porzioni 6 servings
Calorie 72kcal
Chef Beauty Food Blog


  • 14 oz/ 400g unsweetened  soy yogurt or silken tofu or my vegan cashew yogurt 
  • 1 cucumber
  • 1 tbsp extra virgin olive oil
  • 2-3 fresh mint leaves
  • 5 fresh dill fronds
  • juice of 1/2 lemon
  • 1 garlic clove
  • 1/4 tsp salt or to taste
  • 1 cheesecloth muslin or gauze


  • Cover a colander with the gauze or cloth and pour in the soy yogurt. Place in the fridge and let drain for 4 to 8 of hours or overnight ( the longer, the better). This is an optional but essential step if you want a thick and creamy tzatziki, otherwise you will obtain a sauce with the consistency of a dressing. (If you use silken tofu, blend it or fluff it with a fork).
  • Peel the cucumber, cut it in half, then scoop out the seeds with a spoon.
  • Dice the cucumber or grate it using a box grater. Place the shreds in a fine mesh strainer set over a bowl, sprinkle with salt and let stand for at least 10 minutes. Then squeeze out the excess water to drain. 
  • In a small bowl, combine lemon juice, salt, olive oil and grated cucumber and set aside.
  • Finely chop mint and dill fronds and grate garlic clove.
  • Add blended tofu or deained soy yogurt to the bowl with the remaining ingredients. Whisk until well combined.
  • Refrigerate for one hour and serve with crudités, salads, falafel ( recipe coming soon), veg burgers (recipe coming soon), roasted potatoes ( coming soon) or pita bread.
  • Store in the fridge in a container with lid for up to 4 days.


Serving: 1di 8 | Calorie: 72kcal | Carbohydrates: 8.5g | Proteine: 2.1g | Fat: 3.5g | Grassi saturi: 0g | Grassi polinsaturi: 0g | Grassi trans: 0g | Colesterolo: 0mg | Sodio: 0mg | Fiber: 0g | Zucchero: 0g