This post is sponsored by Califia. You may already enjoy their almond-based non-dairy milks, creamers, and coffee drinks, and now they offer a drinkable yogurt that inspired this cooling, versatile vegan tzatziki sauce. Watch the video below to see how simple it is to make, along with two more delicious vegan sauces.
Yogurt was the last animal product I gave up when I became vegan. For much of my life I disliked yogurt’s smell and tang—my mom would eat it in the car and I’d plug my nose—but eventually I discovered I loved it. Before going vegan, I thought I couldn’t live without it. I believed the ads about gut health and appreciated how easy it was as a snack. In 2011, however, I chose to stop consuming yogurt when the reality of animal suffering outweighed my cravings.
Giving up dairy—including yogurt—was the best choice for my health. My digestion improved almost immediately. For years I ate yogurt hoping to help my gut, but dairy was actually causing bloat, constipation, and ongoing discomfort. Many people can’t properly digest dairy. Symptoms vary from excess mucus to surprising issues like acne, reproductive problems, or food sensitivities. I’ve now been dairy-free and vegan for nearly eight years and no longer experience the digestive problems that plagued me before.
By 2018, plant-based alternatives have advanced so much that you don’t have to miss traditional dairy favorites. Plant-based milks are widely available, vegan creamers are common, and dairy-free yogurts are now excellent options.
I adore the tang of yogurt, so I was excited when Califia introduced their drinkable yogurt. I’ve been using it most often in smoothies—just swap it for your usual non-dairy milk for a boost of beneficial bacteria and creaminess. One of my favorite combinations is Califia non-dairy yogurt with fresh pineapple, romaine, banana, and frozen berries. It’s tangy, sweet, and ultra-creamy.
Califia’s plant-based yogurt contains helpful probiotic strains like Bifidobacterium (BB-12), Streptococcus thermophilus, and Lactobacillus bulgaricus. The BB-12 strain is well documented and may support immune function, reduce inflammation, and help balance gut bacteria.
For this post I’m sharing a savory recipe: vegan tzatziki. Tzatziki is a classic Greek cucumber and yogurt sauce made with fresh, simple ingredients. It’s commonly served on mezze platters or with gyros, but it’s also excellent on salads, sandwiches, falafel, grain bowls, or as a dip. I’ve been making this version almost daily—the cooling combination of cucumber, yogurt, and dill is one of my favorites. Best of all, it’s quick and easy to prepare.
I recommend keeping a few favorite vegan sauces on hand. A flavorful sauce can transform a simple bowl of steamed vegetables, beans, and rice into an exciting meal—and it can make eating more vegetables enjoyable. In the video below I demonstrate how to make three versatile sauces, including this tzatziki. Make them together to enjoy flavorful meals all week long.
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Vegan Tzatziki Sauce | Cooling & Versatile Cucumber Sauce
Ingredients
- 1 cucumber, shredded (about 1 cup)
- 1 cup Califia Farms non-dairy plain unsweetened yogurt
- 2 tbsp fresh dill, minced
- 1 tbsp fresh lemon juice
- ½ clove garlic, minced
- ¼ tsp salt
Instructions
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Place the shredded cucumber between two paper towels or in a nut milk bag and squeeze out the excess water.
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Transfer the drained cucumber to a bowl and add the remaining ingredients.
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Stir until well combined and season to taste with additional salt if desired.
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Serve immediately or let the tzatziki rest for about 1 hour to deepen the flavors.
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Store in the refrigerator for 3–5 days; the flavor will continue to improve as it sits.
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