Vegan Tzatziki

May 15, 2017

This vegan tzatziki is super easy to make and tastes similar to traditional tzatziki. Serve with pita bread, chips, crackers, or veggie sticks.

This vegan tzatziki is really delicious, and is fantastic as an appetizer or snack served with pita bread, chips, crackers, or veggie sticks.

This dairy-free tzatziki  comes from Vegetarian Comfort Foods by Jennifer Browne. I blurbed this book, and what I said on the cover was, “This book will make your gut giddy with joy! Jennifer’s easy-to-read information, practical advice, delicious healthy recipes, and meal plans make it so easy to improve your digestion and reclaim your health.”

There are some great nuggets of information in this book. Jennifer opens with her happy healthy pantry: veggies and roots; fruit; beans and legumes; grains, nut, and seeds; herbs & spices; oils; and vinegars, as well as her favorite kitchen tools.

Then, the recipes are organized by category. She has juices like her anti-inflammatory juice, classic green juice, and pumped up juice, and smoothies like berry rhubarb, rockin raspberry, and chunky monkey. There are sauces and dressings like spicy miso sesame, pesto, dill, and tahini. Her breakfast chapter is called “wake & break, which I love! Check out the #lifeispeachy pudding, banana walnut pancakes, and denver “eggs”.

Her nibbles include delectable offerings like pistachio stuffed figs, eggplant pizza, sprouted endive boats, and roasted vegetable bruschetta; and there are side dishes like mazin’ mashed potatoes, stuffed portobello mushrooms, and roasted yams. Check out the rawsome salads like waldorf(ish) salad, tangy lentil salad, and spinach and strawberry salad; and mains like grilled bean and green quesadilla, vegalicious chilli, and squashed puttanesca. And, for the sweet tooth, there’s sugar-free apple crisp, poached pears, coconut bliss balls, dark chocolate chip cookies, and coconut pumpkin loaf.

There’s some really great simple recipes in this book, as well as four weeks menu plans.

This vegan tzatziki is quick and easy. Just throw it in the food processor, and chill. The mixture will release quite a bit of water as it chills. Be sure to push the mixture through a fine mesh sieve or strainer before serving. The dip will keep in the fridge for about 5 days.

Get your copy of Vegetarian Comfort Foods, and learn more about Jennifer Browne.


Vegan Tzatziki

This vegan tzatziki is super easy to throw together and has a fantastic flavor similar to conventional tzatziki. Serve with pita, chips, or veggie sticks. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 2 1/2 cups
Author Tess Masters



  1. Throw the tofu, olive oil, lemon juice, vinegar, and garlic into a food processor fitted with the s blade, and pulse until smooth.
  2. Place the grated cucumber in a cheesecloth or paper towel and wring out as much moisture as possible.
  3. Add the cucumber and mint to the food processor, and pulse just a few times until well combined. Add salt and pepper to taste. 
  4. Transfer the dip to a bowl, and chill in the fridge for about 2 hours until thickened. Transfer the mixture to a fine mesh sieve, and push the excess water through with a spoon.
  5. Serve with veggie sticks, pita bread, or chips, or slather on wraps or sandwiches.
  6. The dip will keep in a sealed container for about 5 days. 

Recipe Notes

Recipe from Vegetarian Comfort Foods by Jennifer Browne