Back in the day, tzatziki lived in tiny plastic cups next to a pile of way-too-dry pita triangles. Thankfully, we’ve leveled up. This vegan tzatziki brings the zingPinterest and TikTok can’t stop raving. It’s creamy, tangy, and takes 10 minutes. Zero culinary degree required.
This one’s all about cool cucumber, garlicky punch, and a swoosh of creamy dairy-free yogurt. You’ve probably got the rest hiding in your pantry. Taste is rich and fresh, like ranch dressing’s Greek cousin who just got back from a spa retreat. Full details in the blog!
We used to smuggle jars of the real stuff from my grandma’s fridge like contraband. Now I just make it with Rachel while begging the garlic not to bite. It’s that perfect combo of tradition and tweak. I tested it. You’ll love the secret ingredient!
Why This Vegan Tzatziki Will Steal the Show
This isn’t your run-of-the-mill tzatziki! It’s rich, tangy, and perfectly creamy without a hint of dairy. Whether you’re drizzling it over falafel, smearing it in a wrap, or serving it as the cool, garlicky star of a veggie plate, this recipe balances indulgence with practicality.
Quick & Easy: Only 10 minutes, one bowl, and zero fuss.
6 Ingredients: Pantry staples and fresh herbs you likely already have.
Dairy-Free: Perfect for vegans or anyone avoiding dairy.
Beginner-Friendly: A no-fail recipe, even for the “oops, I burned toast” crowd.
Ingredient Breakdown
Before we dive in, let’s get to know the stars of the show:
Ingredient
Role
Tips
Cucumber
Lightens and adds crunch
Grate with skin on for nutrientsjust don’t skip draining!
Coconut Yogurt
Provides creamy texture
Use thick, unsweetened yogurt for best results.
Garlic
Brings bold, garlicky punch
Finely mince or use a garlic press for smooth blending.
Freshly squeezed lemon juice tastes miles better than bottled.
Olive Oil (Optional)
Boosts richness
Great for a velvety finish, but skip if watching fats.
Step-By-Step: How to Make Vegan Tzatziki
This recipe really is as easy as grab, grate, and mix. Here’s what you’ll do:
Grate and drain the cucumber: Use a box grater, then press or squeeze out as much moisture as you can. This step keeps the tzatziki creamy, not watery.
Mix the base: Combine coconut yogurt, garlic, dill, and lemon juice in a bowl. Stir well.
Fold in cucumber: Add the grated, drained cucumber to the yogurt mixture. Mix until everything is evenly combined.
Season and taste: Adjust with salt, pepper, and any extra zing of lemon or garlic if needed.
Pro Tip: Let it chill in the fridge for at least 30 minutes if you canit thickens up and the flavors meld beautifully!
Troubleshooting + Easy Tweaks
Sometimes things don’t go as planned. Here’s how to fix it:
Too Thin? Drain the cucumber more or let the tzatziki chill longer to thicken.
Too Tangy? Add a touch of olive oil or an extra pinch of salt for balance.
Too Garlic-Forward? Mix in more yogurt or cucumber to mellow it out.
Need Dairy-Free Alternatives? Coconut yogurt too coconutty? Try almond or cashew-based, unsweetened options.
Serving & Storage Hacks
Here’s how to make the most of your tzatziki:
Use It With
Storage Tips
Falafel, veggie wraps, or pita dippers
Store in an airtight container in the fridge for up to 5 days.
Spoon over roasted potatoes or grain bowls
Give it a quick stir if it separates after sitting.
Simple crudités platter
Not freezer-safe since yogurt can get gritty.
Pro Tip: Divide into smaller containers for easy, grab-and-go portions.
Expert Insight: Mastering Vegan Tzatziki
Vegan tzatziki relies on balancing creaminess with acidity, typically achieved through plant-based yogurt and fresh cucumber. Incorporating traditional herbs like dill not only mimics authentic flavors but also enhances the sauce’s refreshing quality, making it a versatile, dairy-free option for Mediterranean dishes.
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A Little Scoop of Family Love
Whipping up this vegan tzatziki always brings back memories of Rachel and me experimenting with flavors while trying not to flood the kitchen. Despite a few spills and laughs, this refreshing dip quickly became our go-to for cooling down spicy meals. It’s proof that even kitchen chaos can yield delicious, family-favorite moments.
FAQs ( 6-Ingredient Vegan Tzatziki )
What makes this tzatziki vegan?
Traditional tzatziki is made with Greek yogurt, but this vegan version uses plant-based yogurt as the base instead. The creamy texture and tangy flavor come from dairy-free alternatives like coconut yogurt or cashew-based yogurt. All the other classic ingredients like cucumber, garlic, lemon, and dill remain the same. The result is just as delicious and refreshing as the original, but completely plant-based!
What type of vegan yogurt works best for tzatziki?
Thick, unsweetened Greek-style vegan yogurt works best for this recipe. Coconut-based or cashew-based yogurts tend to have the creamiest texture that most closely mimics traditional tzatziki. Avoid thin or sweetened varieties as they’ll make your tzatziki watery and alter the savory flavor profile. If your vegan yogurt seems too thin, you can strain it through cheesecloth for 30 minutes to remove excess liquid.
How long does vegan tzatziki last in the fridge?
Fresh vegan tzatziki will keep in the refrigerator for 3-4 days when stored in an airtight container. The cucumber will release some water over time, so you may need to give it a good stir before serving. For the best flavor and texture, it’s actually even better the next day after all the flavors have had time to meld together. Just make sure to keep it properly refrigerated and use clean utensils when serving.
Should I peel and seed the cucumber for tzatziki?
Yes, it’s best to peel and seed the cucumber to prevent your tzatziki from becoming watery. The skin can be tough and the seeds contain extra moisture that will thin out your dip. After peeling and seeding, grate the cucumber and then squeeze it in a clean kitchen towel or paper towels to remove as much liquid as possible. This extra step ensures your vegan tzatziki stays thick and creamy rather than turning into a watery mess.
What can I serve with vegan tzatziki?
Vegan tzatziki is incredibly versatile and pairs wonderfully with so many foods! Serve it as a dip with pita bread, fresh vegetables, or pita chips for a healthy snack. It’s also fantastic as a sauce for falafel, grilled vegetables, or roasted chickpeas. Try it as a spread on sandwiches or wraps, or use it as a cooling side dish alongside spicy Mediterranean or Middle Eastern meals. It even makes a great salad dressing when thinned with a little extra lemon juice!
Wrapping Up Your Vegan Tzatziki Adventure
This vegan tzatziki comes together in a flashjust 10 minutes and a handful of simple ingredients. You’ll love how cool, creamy, and refreshingly tangy it turns out, perfect for jazzing up family dinners or quiet weeknights in your kitchen.
Feel free to swap coconut yogurt for almond or cashew if you want a milder twist, or toss in extra dill for that garden-fresh punch. Leftovers keep well in the fridge, and a little chill time makes all the flavors singtrust me, it’s a gem from my homemade recipe stash.
I’d love to see your version! Did this recipe bring back any family food memories? Share a photo, pass it to a friend, or keep it close for your next casual baking date. Cozy, simple, and utterly deliciousthis one’s a keeper.
Easy, 1-bowl vegan tzatziki made with 6 simple ingredients! Creamy, tangy, and the perfect dairy-free alternative to traditional tzatziki.
Ingredients
Scale
1/2 large cucumber (unpeeled + finely grated // as original recipe is written ~1 cup grated
will shrink to ~1/4 cup after drained // organic when possible)
1 ½ cups coconut yogurt* (see notes for store-bought recommendations)
3 cloves garlic (minced)
1/4 cup finely chopped fresh dill (or 2 Tbsp dried dill per 1/4 cup fresh)
1 pinch each sea salt and black pepper (plus more to taste)
1 ½ Tbsp lemon juice
1–2 Tbsp extra virgin olive oil (optional // for flavor and richness)
Instructions
Finely grate cucumber with the skin on – should yield about 1 cup (amount as original recipe is written // adjust if altering batch size). Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup (amount as original recipe is written // adjust if altering batch size).
Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.
Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.
Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.
Notes
*If your coconut yogurt is thin, pour over two layers of cheesecloth laid in a fine mesh strainer set over a mixing bowl and strain overnight until the excess liquid has drained out
*One batch of my coconut yogurt recipe yields 1 1/2 cups of yogurt, which is the perfect amount for this recipe
Be sure to use the brands of full-fat coconut milk and probiotics I recommend for best results
*If you aren’t making your own coconut yogurt, my favorite unsweetened (Greek style) brands are Culina, Cocojune, and CoYo, which can be found at Whole Foods and most health food stores
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
