Remember dipping baby carrots into ranch like it was a full-on meal? Same vibes, but fresher and cooler. This vegan tzatziki is right in that sweet spot creamy, herby, addicting. All over Pinterest bowls and wrap boards right now. This easy recipe comes together in minutes, no skill badge needed.
It’s bright. It’s garlicky. It’s the cool cloud your pita’s been dreaming of. We use plant-based yogurt, cucumber, and fresh dill ingredients you probably already have in the fridge. Just like the dip you love from the diner, only lighter. Full details in the blog!
I first made a version of this with my grandma after grating way too much cucumber into our sour cream dip. Whoops. But we were onto something. After dozens of test batches here in the kitchen, the final tweak is everything. I tested it. You’ll love the secret!
Why You’ll Love This Vegan Tzatziki
Creamy, tangy, and utterly satisfying, this vegan tzatziki has everything you want in a dip or sauce without the dairy! It’s whipped up in one bowl, ready in just 10 minutes, and feels fancy with almost zero effort. Plus, it’s so versatile. Need a quick party dip? Done. A fresh topping for wraps or bowls? Perfect. You’ll love how this recipe takes simple ingredients and makes magic.
Nostalgic twist: It’s like the diner tzatziki you know, but plant-based and even brighter.
Beginner-approved: No fancy techniques or tools needed.
Fresh + healthy: Features veggies and coconut yogurt for the ultimate wholesome treat.
Key Ingredients and Easy Swaps
This tzatziki shines thanks to its short and sweet ingredient list! Here’s what you need, plus some substitution tips in case you’re missing something:
Ingredient
Purpose
Substitution Options
Cucumber
Adds freshness and crunch
English cucumber or Persian cucumber (same prep)
Coconut yogurt
Creates a creamy base
Unsweetened almond or soy yogurt
Garlic
Brings the bold, classic tzatziki zing
Pre-minced garlic (from a jar) in a pinch
Fresh dill
Packs that unmistakable herby flair
Dried dill (use 1 tsp for every 1 tbsp fresh)
Olive oil (optional)
Deepens flavor and adds richness
Omit or use avocado oil
Pro Tip: If your yogurt seems thin, strain it using a cheesecloth or coffee filter overnight for a thicker dip.
Step-by-Step: How to Make Vegan Tzatziki
This recipe is truly as easy as 1-2-3! Here’s how to bring it all together:
Grate and strain the cucumber: Use a box grater for the unpeeled cucumber. Strain out the extra liquid using a thin towel or mesh strainer this keeps your tzatziki thick and creamy.
Mix it all up: In a mixing bowl, stir together the strained cucumber, coconut yogurt, garlic, dill, sea salt, black pepper, lemon juice, and olive oil (if desired).
Taste and adjust: Add more salt, lemon, garlic, or dill to suit your taste buds. It’s all about balance!
Note: The dip will thicken slightly after chilling, so it’s great to make ahead.
Step
Approx. Time
Grating and straining cucumber
5 minutes
Mixing ingredients
3 minutes
Adjusting flavor
2 minutes
How to Store and Use It
Whether you’re meal-prepping or snacking on the fly, this vegan tzatziki stores and serves like a dream. Here’s how to make the most of it:
In the fridge: Store it in an airtight container for up to 5 days. Stir well before serving since it may thicken or separate slightly.
Not freezer-friendly: The cucumber’s high water content makes freezing a no-go, but it’s quick enough to whip up fresh when needed!
Serving ideas: It’s perfect with fresh veggies, warm pita, falafel, or as a drizzle over grain bowls and salads.
Storage Tip
Details
Refrigerator
Store in an airtight container, up to 5 days
Freezer
Not recommended due to cucumber’s water content
Make-Ahead
Prep a day ahead for maximum flavor development
Pro Tip: Serve it cold for the most refreshing bite it’s unbeatable on warm days!
Expert Insight: The Appeal of Vegan Tzatziki
Vegan Tzatziki recreates the creamy, refreshing qualities of traditional tzatziki using plant-based ingredients, often relying on coconut yogurt or cashew cream as bases. This approach not only maintains the classic tang but also makes the dip more accessible to those with dairy sensitivities, highlighting how simple adaptations can preserve authentic flavor while supporting diverse diets.
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A Personal Note on Vegan Tzatziki
My love for vegan tzatziki started in my grandmother’s kitchen, where fresh herbs and tangy flavors always brought everyone closer. This 6-Ingredient Vegan Tzatziki keeps those memories alivesimple, healthy, and perfect for busy families craving that refreshing homemade touch.
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!
Let’s Wrap Up This Vegan Tzatziki Love
This vegan tzatziki comes together in under 10 minutes and feels like a creamy, tangy hug for your taste buds. It’s delightfully simple, beginner-friendly, and just the right kind of freshperfect for brightening up any snack or family meal. You’ll love how effortlessly it brings that classic, homemade vibe right into your kitchen.
Feel free to switch up the herbs, add a splash of lemon zest, or stir in a pinch of smoked paprika for a little twist. Store leftovers in a snug jar in your fridgethis dip gets even better after a day. A little trick I learned from a seasoned home cook: let it chill overnight for flavors that truly mingle and shine.
I’d love to see how your version turns out! Share your photos or favorite add-ins, and tell medid you grow up with a dip like this? Pass the recipe along, make it for your people, and enjoy every cozy, tasty bite together.
Thomas Baker
Vegan Tzatziki: Easy and Irresistible Recipe Guide
This easy 6-ingredient vegan tzatziki is creamy, tangy, and perfect as a dairy-free alternative. Made with coconut yogurt and fresh cucumber, it’s ideal for Greek-inspired dishes and quick homemade sauces.
Finely grate cucumber with skin and squeeze out excess moisture to yield about 1/4 cup.
In a large bowl, combine coconut yogurt, strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (if using).
Stir well to combine all ingredients.
Taste and adjust seasoning with more salt, garlic, lemon juice, or dill as preferred.
Serve immediately or refrigerate up to 5 days; it will thicken when chilled.
Enjoy as a dip or with Greek-inspired dishes like vegan falafel and tabbouleh.
Notes
*If coconut yogurt is thin, strain it overnight using cheesecloth for thicker texture.*Use full-fat, unsweetened coconut yogurt brands like Culina, Cocojune, or CoYo for best results.*Store in refrigerator up to 5 days.*Recipe adapted from Live Eat Learn.
