Dairy-Free Tzatziki (Vegan)

Creamy dairy-free tzatziki makes a delicious dip for a platter or enjoy with a variety of dishes. With fresh dill and cucumber, this is a dairy-free and Vegan version of the classic Greek sauce that you will love.

This homemade tzatziki tastes so much better than anything you will find in a shop. Creamy, garlicky, and made from real food ingredients it couldn't be simpler to make.

The tzatziki sauce is a Greek recipe traditionally made with yogurt, fresh cucumber, garlic, lemon juice, and fresh herbs. It can be served over salads, grilled meat, kebabs, or as a creamy dip for vegetable sticks and pita bread.

It makes the perfect accompaniment to any Mediterranean-inspired meal!

Key Ingredients

• Coconut yogurt - Use a good quality unsweetened coconut yogurt that is thick and creamy. If you can't find one you could add some full-fat coconut cream or coconut milk to thicken it up but I find the best results come from simply using yogurt.
• Cucumber - This is essential for the beautiful fresh flavour of this tzatziki sauce.
• Garlic - I like this tzatziki sauce to be quite garlicky you can alter this to suit your preferences.
• Fresh dill - This is a must in my opinion. But if you can't get hold of any dill then fresh parsley could be another substitute.
• Lemon juice - You could substitute with white vinegar if needed.

Step by step instructions:

This tzatziki is so easy to make, you can easily adjust the flavours to suit your tastes!

Grate the cucumber, leaving the skin on into a medium-sized bowl. Sprinkle the grated cucumber with salt and gently stir. Leave for 5-10 minutes.

Place a sieve over another bowl. Place the grated, salted cucumber in the sieve and gently press down with the back of a spoon removing any excess moisture. There should be a small amount of liquid in the bowl from the cucumber, this can be discarded.

Add the coconut yoghurt, lemon juice, minced garlic, fresh dill, salt, and pepper to a bowl, stir through the grated cucumber. I like the tzatziki to be quite garlicky, so I usually use 3 cloves, but start off with less if you prefer a milder garlic flavour.

Stir until everything is combined. Top the tzatziki with extra chopped cucumber, a drizzle of olive oil, and more salt and pepper if desired.

Additional Recipe Tips

• Press down on the cucumber in the sieve firmly, multiple times so you can drain as much moisture as possible. You can also squeeze it through a paper towel.
• The easiest way to chop dill is to remove the stem, roll the dill up in a ball then finely chop with a sharp knife.

How to store:

This dairy-free tzatziki should keep in an airtight container in the fridge for up to five days. It may need to be stirred before serving.

Other recipes you will love:

• This lemon tahini dressing is creamy with a hint of zest with the lemon and makes the perfect dressing for any salad.
• The perfect addition to a Mediterranean-style meal this dairy-free ricotta is rich, creamy, and delicious!
• Delicious as a dip or to spread over toast or crackers this roasted garlic white bean dip is tasty and versatile.
• Such a versatile dressing that goes well with so many recipes. This dairy-free ranch dressing is creamy and full of the flavour of fresh herbs.

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If you make this Vegan tzatziki, I’d love for you to give it a star rating ★ below, and please let me know how you get on! You can also tag me #lovefoodnourish on Instagram – I love seeing your creations!

I hope you enjoyed this dairy-free tzatziki recipe. Please see the printable recipe and detailed instructions below.

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Dairy-Free Tzatziki Recipe

Yield: Approx 7 - 8 servings

Prep Time: 5 minutes

Additional Time: 10 minutes

Total Time: 15 minutes

This easy dairy-free and Vegan tzatziki makes the perfect Greek-inspired dip or sauce that is creamy, tangy, and delicious. Gluten-Free, Dairy-Free, Vegan, Whole30, and Paleo compliant.

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Ingredients

• ½ medium cucumber, grated* See notes below
• 1.5 cups coconut yoghurt, unsweetend
• 2-3 garlic cloves, minced
• 2-3 Tablespoons fresh dill
• 1.5 Tablespoon lemon juice
• A dash of salt and freshly ground black pepper
• Drizzle olive oil

Instructions

1. Grate the cucumber, leaving the skin on into a medium-sized bowl. Sprinkle the grated cucumber with salt and gently stir. Leave for 5-10 minutes.
2. Place a sieve over another bowl. Place the grated, salted cucumber in the sieve and gently press down with the back of a spoon removing any excess moisture. There should be a small amount of liquid in the bowl from the cucumber, this can be discarded.
3. Add the coconut yoghurt, lemon juice, minced garlic, fresh dill, salt, and pepper to a bowl, stir through the grated cucumber. Stir until everything is combined. T
4. Top the tzatziki with extra chopped cucumber, a drizzle of olive oil, and more salt and pepper if desired.

Notes

The ½ cucumber should equal roughly 1 cup grated. Once the cucumber is squeezed after the moisture is gone should leave around ½ cup of grated cucumber.

I like the tzatziki to be quite garlicky, so I usually use 3 cloves, but start off with less if you prefer a milder garlic flavour.

Taste and add more salt and pepper to the tzatziki if you desire.

The nutritional information is based on 7 servings of approximately ¼ cup each.

Nutrition Information

Yield 7 Serving Size 1
Amount Per Serving Calories 68Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 51mgCarbohydrates 10gFiber 0gSugar 10gProtein 2g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.