This homemade Vegan Tzatziki is a delicious yogurt dip that comes together in under 10 minutes. Made with tangy and creamy vegan yogurt, lemon, garlic, cucumbers, olive oil, and dill— you'll want to put this refreshing dip on everything!
Made in one bowl with a few simple steps and about 10 minutes!
Use it on grain bowls, salads, falafel, sandwiches, or as a dip with veggies and pita chips!
It’s light, creamy, fresh, and easy to make.
This recipe was originally uploaded in 2022 but has been updated with additional information and new photos.
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What is Tzatziki?
Tzatziki is a creamy yogurt sauce that comes from Greece and the Middle East. It's traditionally made by blending yogurt with minced garlic, cucumber, lemon juice, salt, fresh herbs, and olive oil.
Fortunately, with just one simple substitution, we can make this delicious and refreshing dip dairy-free!
Ingredients
Vegan tzatziki is a yogurt-based sauce that is dairy-free, gluten-free, and vegan.
It's made with creamy plant-based yogurt, cucumber, dill, garlic, and lemon for a really bright and refreshing taste.
It’s the best dip for fresh vegetables and crispy pita chips!
Vegan Yogurt: Greek-style is best but be sure to get an unsweetened plant-based yogurt. I used a cashew yogurt.
Cucumber: English or Persian cucumbers are best but any cucumber you choose will be watery. Squeezing the grated cucumbers is such a crucial step in making tzatziki sauce!
Lemon Juice: Adds a brightness to the sauce.
Extra-Virgin Olive Oil: The oil is a must! It improves the mouthfeel and adds richness.
Garlic: I recommend using a grater or spend extra time finely mincing it— the big chunks of garlic might be potent to some.
Dill: Fresh chopped dill is best!
See recipe card for quantities.
Helpful Equipment
I recommend a box grater for grating the cucumbers.
A nut milk bag for squeezing the water out of the cucumbers come in handy! If you don't have a nut milk bag, you can use a clean dish towel or paper towels.
How to Make This Recipe
Making this vegan tzatziki couldn't be easier, requiring only a handful of easy steps.
The outcome? A well-balanced yogurt sauce that is creamy, tangy, and fresh!
The full written recipe can be found in the recipe card below.
Step 1: Use a box grater to grate the cucumber, then place it in a nut milk bag and squeeze it to eliminate any excess water. Add to a medium-sized bowl.
Step 2: Add the lemon juice, extra-virgin olive oil, grated garlic, chopped fresh dill, salt, and pepper. Stir to combine.
Step 3: Mix in the yogurt.
Step 4: Taste and add additional chopped fresh herbs, lemon juice, or salt.
Serve immediately with pita chips and fresh veggies or chill in refrigerator for later.
NOTE: Avoid a watery tzatziki by making sure to remove excess liquid from the cucumber— you really don't want to skip this step!
Substitutions & Variations
You don't want to make too many substitutions or adjustments to this yogurt dill sauce. It's perfect the way it is!
Fresh Herbs: Fresh dill is traditional but if you want a more herbal flavor, add some mint or parsley in there!
Cucumber: An English cucumber is the best choice but you can use whatever type of cucumber you have. If it's a seedless cucumber, that's ideal.
Lemon Juice: If you don't want to add lemon, you can use white wine vinegar.
Vegan Yogurt: You will want a thicker variety of yogurt. Greek-style is preferred but if you can't find it, just make sure you're getting an unsweetened variety. I find soy, almond, or cashew to be the best.
Serving Ideas
It complements a wide variety of dishes, such as pita chips, falafel, or vegan gyros, beautifully.
Serve on a Vegan Gyro: They are the perfect pair! Delicious seitan on flatbread with tzatziki sauce and fresh cucumbers, tomato, and red onion.
Serve with Falafel: Add homemade or store-bought falafel to pita bread and drizzle this tzatziki sauce over the top.
Serve on a Vegan Shawarma Bowl: I love using soy curls or cauliflower.
Use as a dip for fresh vegetables, flatbread, or pita chips.
Tips & Tricks
Despite being completely dairy-free, this vegan tzatziki recipe tastes just like the real thing!
Not only is it incredibly easy to whip up, but there are also a few tips to ensure you consistently achieve the best tzatziki sauce every time.
Avoid a watery tzatziki by making sure to remove excess liquid from the cucumber. You can do this by squeezing the grated cucumber using a nut milk bag, paper towel, or dish towel.
Grate the garlic. I would recommend using a grater, zester, or garlic press— this will help the garlic melt into the sauce without leaving big raw chunks which are sometimes too potent and overpowering.
Choose a good yogurt! Make sure you choose a vegan yogurt that you actually like the taste of.
Storage
Store leftover dairy-free tzatziki sauce in an airtight container or jar for up to 5 days.
Frequently Asked Questions
Vegan tzatziki is made easy by swapping the dairy yogurt with a plant-based alternative like soy yogurt, almond yogurt, or cashew yogurt.
If you're working with English or Persian cucumbers, keep the skin on since it's thin.
Definitely not! Cucumbers contain a lot of water and it must be squeezed out before adding it to the yogurt or you'll end up with a watery sauce.
More Dip Recipes
Looking for other recipes like this? Try these:
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Recipe
Vegan Tzatziki Sauce
Ingredients
- 1 cup Cucumber grated
- 1 cup Vegan Yogurt unsweetened
- 1-2 tablespoons Lemon Juice
- 1 tablespoon Extra-Virgin Olive Oil
- 1 large Garlic Cloves grated
- 2 tablespoons Fresh Dill
- ¼ teaspoon Kosher Salt see note
- Pinch of Black Pepper
Instructions
- Use a box grater to grate the cucumber, then place it in a nut milk bag and squeeze it to eliminate any excess water. Add to a medium-sized bowl.
- Add the yogurt, lemon juice, extra-virgin olive oil, grated garlic, chopped fresh dill, salt, and pepper. Stir to combine.
- Taste and add additional chopped fresh herbs, lemon juice, or salt.
- Serve immediately with pita chips and fresh veggies or chill in refrigerator for later.
Notes
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Rachael M. says
Absolutely delicious. I love the simplicity of your recipes, Liz! I ended up using an oat based yogurt, but would be curious to try others to see how it subtly changes the flavor. Also...I didn't read the serving size before making and have SO much tzatziki (never a bad thing), but would probably cut the recipe in half for next time. Have been using it in grain bowls, as a dip, and as a spread on sandwiches.
Liv says
It makes a lot but is so delicious on so many things. Glad you've found ways to use it up! Thank you for your review 🙂