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    Home » Recipes » Dips, Spreads, Sauces

    Published: Apr 29, 2021 · Modified: May 10, 2023 by joskitchenlarder · 15 Comments. · This post may contain affiliate links ·

    Easy Vegan Tzatziki

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Bowl with tzatziki.

    Easy Vegan Tzatziki - delicious, dairy-free, nut-free, coconut yogurt based Greek dip with cucumber & garlic you won't be able to get enough of.

    Bowl filled with tzatziki with olive oil and dill.

    This easy vegan tzatziki recipe is my take on classic Greek yogurt dip with cucumber and garlic.

    There are lots of different vegan versions of this delicious sauce, some using cashew nuts, others tofu but I decided to keep it very simple and go for dairy-free, thick and creamy coconut yogurt.

    I couldn't be happier with the result!

    Jump to:
    • What's so great about this vegan tzatziki dip?
    • Ingredients
    • Storing vegan tzatziki
    • Few helpful tips
    • Serving suggestions
    • How to make vegan tzatziki
    • More recipes you might like
    • 📋 Recipe
    • 💬 Comments

    What's so great about this vegan tzatziki dip?

    • It tastes very creamy yet it's completely dairy-free.
    • It's also gluten, nut and soya free.
    • If you're not a fan of coconut, fear not as it doesn't taste coconutty at all.
    • It's a really versatile dip that goes well with wide variety of different foods and after you've tasted it you will want to have it with everything!
    • Quick and easy to make.

    Ingredients

    Yogurt, cucumber, dill, garlic, salt, oil & vinegar on a board.

    Coconut Yogurt - Original tzatziki is made with very thick, Greek style yogurt so you would like your plant based yogurt equivalent to be of similar consistency for the most authentic result. Depending on the type of plant based yogurt you choose, the results might differ.

    There are also soya based Greek yogurt alternatives out there which you might want to explore instead.

    I use The Coconut Collaborative Natural Coconut Yogurt which I absolutely love. It is available in the supermarkets in the UK and has got thick and creamy texture we're after here. Also my hubby (who is not a fan of coconut) absolutely loves it.

    Garlic - Personally, I find one medium sized clove of garlic (6g or 0.2oz) to be a perfect amount but if you're a garlic aficionado then you might want to go for more.

    Cucumber - I use half of a long, English style cucumber (140g or 5oz) with skin on but deseeded.

    Fresh Dill - Tzatziki is usually made with added dill or mint. Personally, I think dill works much better here.

    Apple Cider Vinegar - You could also use lemon juice instead.

    Extra Virgin Olive Oil

    Salt

    Storing vegan tzatziki

    Your tzatziki will keep in the fridge, covered, for up to 5 days although the longer you keep it the more moisture will be released from the cucumber.

    If you see some liquid gathered on or around the dip when you take it out of the fridge simply pour it off. Make sure you do it gently, perhaps with the spoon, so that you don't loose your yogurt dip down the sink.

    I wouldn't recommend freezing.

    Piece of pita bread dipped in tzatziki.

    Few helpful tips

    Although your Greek tzatziki is ready to serve as soon as it's prepared, try making it at least couple of hours in advance to allow the flavours to mingle and develop.

    Make sure you try and get as much moisture as possible out of the cucumber and don't skip deseeding it either.

    If you have a simple muslin cloth and are not in a hurry, you might want to use that in addition to my 'sieve and spoon method'.

    Feel free to adjust the amount of garlic and salt to your liking or swap dill for mint if you prefer although I would give my dill version first as it really is delicious.

    Close up of tzatziki on pita bread.

    Serving suggestions

    This vegan yogurt dip is so versatile you really can serve it with anything.

    It goes really well as a part of meze platter with some olives and pita bread.

    It's also great as an alternative dip for crudités.

    We love it with my easy naan breads and flatbreads.

    Try it with my Baked Beetroot Falafel, Vegan Vegetable Fritters, Portobello Mushroom Burgers or with Chickpea and Carrot Falafel Burgers.

    Dip in a bowl, olives & pita bread on a board.

    How to make vegan tzatziki

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    1. To the medium bowl add yogurt, minced garlic, vinegar, olive oil, salt, chopped dill and mix well until combined. Set aside.
    1. Prepare your cucumber by cutting it in half and scraping out the seeds with the spoon.
    Process of putting all tzatziki ingredients together.
    Mixing tzatziki & preparing cucumber.
    1. Grate each half of the cucumber on the coarse side of the box grater.
    1. Put grated cucumber in a fine sieve placed over a bowl or a sink and press out as much liquid as possible with the back of the spoon.
    1. Add squeezed cucumber to prepared yogurt mixture and stir it in until well combined.
    1. Serve drizzled with some more olive oil and garnished with more fresh dill.
    Grating & draining cucumber before adding to the dip.
    Close up of dill in a bowl with tzatziki.

    Have you tried my Easy Vegan Tzatziki?
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    More recipes you might like

    Cucumber Raita (Dairy-Free, Vegan)

    Carrot Top Pesto

    Broad Bean Dip

    Homemade Fresh Tomato Salsa (Pico De Gallo)

    Wild Garlic Hummus

    Wild Garlic & Walnut Pesto

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    📋 Recipe

    Bowl filled with tzatziki with olive oil and dill.
    Print Pin
    5 from 2 votes

    Easy Vegan Tzatziki

    Easy Vegan Tzatziki - delicious, dairy-free, nut-free, coconut yogurt based Greek dip with cucumber & garlic you won't be able to get enough of.
    Course Dip, Sauce, Side Dish
    Cuisine Greek
    Keyword vegan tzatziki

    Equipment

    • Box Grater*
    • Sieve*
    Prep Time 10 minutes minutes
    Total Time 10 minutes minutes
    Servings 4 servings
    Calories 80kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 140 g Half a long cucumber skin on, deseeded, coarsely grated
    • 250 g coconut yogurt see notes
    • 6 g 1 garlic cloves minced, grated or really finely chopped - feel free to adjust the amount as per your liking
    • 1 tablespoon Extra Virgin Olive Oil
    • 1 teaspoon apple cider vinegar or lemon juice
    • ½ teaspoon salt feel free to season to taste here
    • 2 tablespoon chopped dill see notes

    Instructions

    • To the medium bowl add yogurt, minced garlic, vinegar, olive oil, salt, chopped dill and mix well until combined. Set aside.
    • Prepare your cucumber by cutting it in half and scraping out the seeds with the spoon.
    • Grate each half of the cucumber on the coarse side of the box grater.
    • Put grated cucumber in a fine sieve placed over a bowl or a sink and press out as much liquid as possible with the back of the spoon.
    • Add squeezed cucumber to prepared yogurt mixture and stir it in until well combined.
    • Serve drizzled with some more olive oil and garnished with more fresh dill.

    Notes

    • Nutritional information is approximate, per serving and should be treated as a rough guideline only. 
    • Feel free to substitute coconut yogurt with any plant yogurt of your choice although the results might differ. Try to make sure you use the plant yogurt that has consistency and thickness of Greek yogurt as much as possible for the most authentic result. 
    • If you like your garlic a lot, feel free to increase the amount to suit your taste.
    • I think fresh dill works best here but you could use freshly chopped mint leaves instead. 
    • Store in the fridge, covered, for up to 5 days. If you see some liquid gathered on or around the dip when you take it out of the fridge simply pour it off.
    • I don't recommend freezing.

    Nutrition

    Nutrition Facts
    Easy Vegan Tzatziki
    Amount Per Serving
    Calories 80 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g5%
    Sodium 300mg13%
    Potassium 60mg2%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 4g4%
    Protein 2g4%
    Vitamin A 52IU1%
    Vitamin C 10mg12%
    Calcium 92mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Update Notes: This post was originally published on 14 August 2017 and updated in April 2021 with new photos, tweaked and veganised recipe, useful info and overall better layout.

    Linkies: Cook Blog Share with Easy Peasy Foodie, Cook Once Eat Twice, Simple and in Season 

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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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    1. Jenna says

      December 18, 2023 at 1:52 pm

      5 stars
      We really struggle to find coconut yoghurt where we live so we use tesco own greek style soya yoghurt strained. It works brilliantly. I lived on this tatziki on toast throughout the summer.

      Reply
      • joskitchenlarder says

        December 18, 2023 at 2:47 pm

        Hi Jenna,
        Thank you so much for such lovely feedback! It's nice to hear it's been your go to recipe!🙂

        Reply
    2. Katie Bryson says

      September 02, 2017 at 4:45 pm

      This is one of my fave dips in the WORLD! Is it wrong to tell you that I like dipping chips in it?!!!! Thanks for joining in with Simple and in Season with all your lovely recipes 🙂 xxx

      Reply
    3. Jennifer @ Because Food Is Love says

      August 27, 2017 at 5:57 pm

      Lovely pictures Jo, you've made me in the mood for Tzatziki! I haven't made it in forever. I don't why, I usually have all the ingredients but I just don't think about it. But you're right. Tzatziki is delicious and so fresh. I love it in a gyro. Thanks for inspiring me to make it again! Btw, I'm definitely a fellow garlic lover! #cookblogshare
      Jennifer

      Reply
      • joskitchenlarder says

        August 27, 2017 at 7:11 pm

        Thank you Jennifer! I'm so happy you like the photos and that my post inspired you to make Tzatziki again. It is such a lovely dip. x

        Reply
    4. Jacqui says

      August 21, 2017 at 2:35 pm

      Great minds think alike Jo I posted my recipe for Tzatziki last week too. Its such a delicious dip isnt it.

      Reply
      • joskitchenlarder says

        August 21, 2017 at 3:09 pm

        Lol, yes definitely. 🙂 It is soo delicious indeed, perfect summer dip!

        Reply
    5. All That I'm Eating says

      August 18, 2017 at 11:38 am

      I've not tried adding garlic to a tzatziki, I normally add chives or onions so I will have to give this a try!

      Reply
      • joskitchenlarder says

        August 18, 2017 at 1:06 pm

        If you like garlic you will love it. 🙂

        Reply
    6. Monika Dabrowski says

      August 16, 2017 at 8:23 am

      I love tzatziki, had it everyday in Greece, even twice a day sometimes! Stumbled your recipe:)

      Reply
      • joskitchenlarder says

        August 16, 2017 at 9:43 am

        Thanks Monika! Isn't it delicious? I never used to be a fan of shop bought ones and now I've made my own there is no going back. You got to sample the authentic version, super jealous ?

        Reply
    7. Kirsty Hijacked By Twins says

      August 15, 2017 at 2:25 pm

      Now I know what I did wrong! I tried to make tzatziki once and it was so watery now that I have read this I must try again. We all love tzatziki so must try again. Thank you for sharing with #CookBlogShare x

      Reply
      • joskitchenlarder says

        August 15, 2017 at 2:46 pm

        Thanks Kirsty! Glad you found my tips to perfect consistency useful 🙂 Pleasure to link up as always x

        Reply
    8. Deena says

      August 14, 2017 at 10:14 pm

      I've never made homemade tzaziki...need to get on that cause this looks delicious

      Reply
      • joskitchenlarder says

        August 15, 2017 at 7:49 am

        Thank you and thanks for stopping by! 🙂 I think it's pretty addictive, hope you like it if you decide to give it a go.

        Reply

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