Recipe + Photo by April Viar

This veganized tzatziki sauce is absolutely delicious. It’s a perfect blend of garlic, dill, lemon and white wine vinegar. Paired with freshly grated cucumber and vegan yogurt, it is the ideal savory companion for your vegan gyro or a delightful dip for your favorite snacks. 

Servings: 12


  • 1 english cucumber
  • 4 cloves garlic, minced
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh squeezed lemon juice 
  • 1 tbsp olive oil 
  • 1 tsp white wine vinegar 
  • 2 cups Forager Project Unsweetened Plain Cashewmilk Yogurt
  • 1/2 tsp salt


  • Grate the english cucumber against the large holes of a box grater. Once grated, transfer the cucumber to a colander and press the excess liquids out with the back of a spoon. 
  • After pressing out the excess liquids, transfer the grated cucumber to a large bowl. Add in the remaining ingredients and mix everything together thoroughly. 
  • Enjoy immediately or you can let it sit in the fridge to marinate. Either way, it’s good to go! Try it on a vegan Gyro.