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Vegan Tzatziki in ceramic bowl with cucumber dill lemon and olive oil drizzle
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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 7 1/4-cup servings
Calories: 131
Ingredients Method Notes

Ingredients
  

  • 1/2 large cucumber (unpeeled + finely grated)
  • 1 1/2 cups coconut yogurt
  • 3 cloves garlic (minced)
  • 1/4 cup finely chopped fresh dill (or 2 Tbsp dried dill)
  • 1 pinch each sea salt and black pepper
  • 1 1/2 Tbsp lemon juice
  • 1-2 Tbsp extra virgin olive oil (optional)

Method
 

  1. Finely grate cucumber with skin and squeeze out excess moisture to yield about 1/4 cup.
  2. In a large bowl, combine coconut yogurt, strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (if using).
  3. Stir well to combine all ingredients.
  4. Taste and adjust seasoning with more salt, garlic, lemon juice, or dill as preferred.
  5. Serve immediately or refrigerate up to 5 days; it will thicken when chilled.
  6. 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.