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!
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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.
- 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.
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
Easy Vegan Tzatziki
Equipment
Ingredients
- 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
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
Jenna says
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.
joskitchenlarder says
Hi Jenna,
Thank you so much for such lovely feedback! It's nice to hear it's been your go to recipe!🙂
Katie Bryson says
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
Jennifer @ Because Food Is Love says
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
joskitchenlarder says
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
Jacqui says
Great minds think alike Jo I posted my recipe for Tzatziki last week too. Its such a delicious dip isnt it.
joskitchenlarder says
Lol, yes definitely. 🙂 It is soo delicious indeed, perfect summer dip!
All That I'm Eating says
I've not tried adding garlic to a tzatziki, I normally add chives or onions so I will have to give this a try!
joskitchenlarder says
If you like garlic you will love it. 🙂
Monika Dabrowski says
I love tzatziki, had it everyday in Greece, even twice a day sometimes! Stumbled your recipe:)
joskitchenlarder says
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 ?
Kirsty Hijacked By Twins says
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
joskitchenlarder says
Thanks Kirsty! Glad you found my tips to perfect consistency useful 🙂 Pleasure to link up as always x
Deena says
I've never made homemade tzaziki...need to get on that cause this looks delicious
joskitchenlarder says
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.