Vegan Tzatziki Mayonnaise

This Tzatziki Mayonnaise is the best ever! It's better than one made with plant-based yoghurt! Try it and you will no doubt agree. Recipe by Zacchary Bird from his book, Vegan Junk Food.

Make the mayonnaise first.


Makes 200g


  • 60 ml (2 fl oz/1⁄4 cup) soy milk or 3 tablespoons aquafaba + 1 tablespoon tinned chickpeas
  • 3/4 teaspoon apple cider or white vinegar
  • 1/4 teaspoon American or Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 185 ml (6 1/2 fl oz / 3⁄4 cup) canola oil or other neutral-flavoured oil


Place all the ingredients except the oil in the bowl of a stick blender or plastic jug. Blend with a stick blender for 20 seconds or so until frothy. With the stick blender running, slowly pour in the oil in a steady stream for 1–2 minutes, until you have you have an emulsified and thick mayonnaise. Taste, and adjust the seasoning if necessary. The mayonnaise will keep in an airtight container in the fridge for up to 4 weeks.


Makes 1 cup


  • 1/2 long cucumber, halved lengthways
  • 185 g (6 1⁄2 oz / 3⁄4 cup) Mayonnaise (as above or use store-bought)
  • 3 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon garlic powder
  • 1/2 bunch dill, fronds picked and finely chopped


  1. Using a teaspoon, scrape out the cucumber seeds and discard. Grate the remaining cucumber and squeeze the liquid into a bowl. Set aside the cucumber flesh.
  2. Add the mayonnaise, lemon juice, minced garlic and garlic powder to the cucumber liquid and stir well to combine. Add the dill and reserved cucumber and mix until combined. Set aside in the fridge, ideally overnight before using to allow the flavours to intensify, but if you haven’t planned ahead it won’t hurt to skip this part and just go for it.
  3. Store any leftovers in an airtight container in the fridge for 2–3 days.

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Guest Blogger Zacchary Bird

I’m into indulgent food that looks and tastes like it shouldn’t be vegan, just to prove we can. See all recipes by Zacchary

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