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.

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

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.

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.

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.

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.

2. Prepare your cucumber by cutting it in half and scraping out the seeds with the spoon.

3. Grate each half of the cucumber on the coarse side of the box grater.

4. 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.

5. Add squeezed cucumber to prepared yogurt mixture and stir it in until well combined.

6. Serve drizzled with some more olive oil and garnished with more fresh dill.

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.

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Wild Garlic Hummus

Wild Garlic & Walnut Pesto

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📋 Recipe

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