Vegan Tzatziki

Learn how to prepare vegan tzatziki in 10 minutes or less! This dairy-free version of the infamous Greek dip is made with just 6 simple ingredients, resulting in an ultra-creamy, cool, and refreshing dip. Serve it in wraps, as a dip for pita bread, or drizzled on falafel.

Table of Contents

• 💚 Why you’ll love this recipe
• 🥒 What is tzatziki?
• 📜 History
• 🌱 What is vegan tzatziki made of?
• 🛒 Ingredients & substitutions
• 📝 How to make vegan tzatziki
• 🥙 What to serve vegan tzatziki with
• 🌡️ Storage 
• ♻️ Variations
• 🧑‍🍳 Top tips
• 💬 FAQ
• 🍴 More dip and sauce recipes
• 📋 Recipe

💚 Why you’ll love this recipe

• Traditional: You won’t find cashews or other nuts in this recipe. We use vegan yogurt, creating a flavor and texture that emulates traditional recipes.  
• Simple: You just need 6 ingredients to make this recipe! Just grate the cucumber, combine everything, and serve this delicious dip with your favorite foods.
• Quick: Vegan tzatziki sauce is ready in 10 minutes or less from start to finish.
• Creamy: Don’t worry about seeing “vegan” in the name. This recipe is still equally as creamy as any other dairy-based recipe.

If you love dips and spreads like vegan tzatziki, you should really check out our hummus, vegan pesto, baba ganoush, or vegan ranch.

🥒 What is tzatziki?

Tzatziki (pronounced tsah-see-key) is a creamy yogurt-based dip hailing from the beautiful country of Greece. Along with yogurt, basic ingredients include grated cucumber, garlic, lemon, olive oil, and fresh herbs like dill, mint, or parsley.

You’ll find tzatziki commonly served with souvlaki, vegetables, gyros, pita bread, or as part of a meze platter. It adds just the right amount of tangy, garlicky, and refreshing flavors to any dish it’s paired with.

📜 History

The most popular theory is that tzatziki originally stemmed from tarator, which was a walnut and vinegar-based spread consumed throughout the Ottoman Empire.

Another theory is that tzatziki was inspired by raita, another yogurt-based dip from India. During this era, they were under the rule of Persians, who started consuming raita to tame the heat of Indian cuisine.

The Persians began bringing raita back to the Middle East with them. Once the Greeks caught wind of it, they experimented with different flavors and mix-ins until tzatziki was born! Which theory do you think is more probable? 

🌱 What is vegan tzatziki made of?

You’ll be happy to know this vegan tzatziki sauce is made with all the same ingredients as a traditional recipe. The only difference is that we swap out dairy-based Greek yogurt for vegan Greek-style yogurt.

Many recipes call for cashews, but you just can’t quite get the same refreshing texture and flavor. We will note that you can’t really use regular vegan yogurt as it’s a little too runny. If you can’t find vegan Greek yogurt, try making your own coconut yogurt!

🛒 Ingredients & substitutions

• Cucumber: We prefer English cucumbers or Persian cucumbers for vegan tzatziki. They don’t contain many seeds and are low in water content, preventing a runny consistency. If you use field cucumbers, make sure to fully peel and seed them.
• Vegan yogurt: For a rich and creamy texture, try to find Greek-style vegan yogurt. We find unsweetened coconut milk-based yogurts aren’t too overpowering in their flavor, but just use what you have available.
• Dill: Fresh dill adds notes of lemon and anise, which brings a vibrance to the dip. Wash and chop it just before using it to preserve the flavors best. If you don’t have fresh dill, replace it with mint, parsley, or thyme.
• Garlic: The punch of fresh garlic gives the tzatziki body and depth. We don’t recommend substituting it with garlic powder!
• Lemon: Provides a tart acidity that brightens the other flavors. Make sure to use freshly squeezed lemon, not lemon juice from concentrate. 
• Olive oil: Adds richness. If you prefer an oil-free option, omit the olive oil.
• Sea salt & pepper: Just a pinch of each to bring out the flavor of the other ingredients.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan tzatziki

Step 1: Peel the cucumber

Partially peel the cucumber, then cut it in half lengthwise. Scoop the seeds out with a small spoon (this will prevent the dip from ending up too runny).

Step 2: Grate the cucumber

Next, grate the cucumber, then transfer everything to a strainer. Add a pinch of salt and set the strainer aside with a bowl underneath.

Step 3: Mix the ingredients

Add the yogurt, minced dill, garlic, lemon juice, olive oil, salt, and pepper to a mixing bowl.

Step 4: Squeeze out the liquid

Squeeze out as much excess water as you can from the grated cucumber (a cheesecloth works great for this). Add the drained cucumber pieces to the bowl, and stir well to combine. Taste and adjust seasonings as needed.

Step 5: Chill the tzatziki

You can serve this vegan tzatziki immediately, or transfer it to the fridge to thicken up and chill. Happy eating!

If you have questions about this vegan tzatziki sauce recipe, check out our FAQs or leave a comment down below!

🥙 What to serve vegan tzatziki with

Serve vegan tzatziki as a cool and refreshing side with options like these:

• Pita bread
• Falafel wraps
• Grain bowls
• Meze spread
• Tofu souvlaki
• Lentil kofta
• Pasta

🌡️ Storage 

For any leftover vegan tzatziki, keep these simple storage tips in mind:

• Fridge: Vegan tzatziki lasts in the fridge for up to one week. Make sure to keep it in an airtight container to avoid any unwanted flavor seepage. 
• Freezer: To extend the shelf life, you can add vegan tzatziki to a freezer-safe bag or container where it will last up to 3 months. While the consistency is best when kept in the fridge, freezing tzatziki is better than having to waste leftovers!
• Thaw: Thaw vegan tzatziki sauce in the fridge overnight. It may separate a little, but stirring it vigorously will bring it back together. If it becomes watery, use a cheesecloth to strain out the excess liquid.

♻️ Variations

• Cashews: Instead of vegan greek yogurt, try using cashews for an equally creamy sauce and a slightly sweeter flavor.
• Tofu: For a more inexpensive option, replace Greek yogurt with extra-firm silken tofu (don’t forget to press it first). As a bonus, it also results in higher protein content.
• Herbs: Try different herb combinations like mint, thyme, oregano, marjoram, or parsley.
• Spicy: Traditional tzatziki doesn’t contain spices, but try using cayenne pepper or red pepper flakes for an additional flavor boost. Mix them right in or as a garnish.
• Different yogurt: Although our preference is coconut-based yogurt, test out other vegan yogurts like almond, oat, cashew, or soy to change the flavor.

🧑‍🍳 Top tips

• Drain the cucumber: To prevent watery vegan tzatziki sauce, make sure to completely squeeze the cucumber before mixing it in.
• Marinate: Although not 100% necessary, it’s best to let the tzatziki rest in the fridge for a few hours before serving it.
• Fresh herbs: If possible, use fresh dill in this recipe for a more traditional flavor.
• Season to taste: Taste and slowly adjust the lemon, pepper, and salt as you go.
• Adjust the consistency: If you’re not able to get your vegan tzatziki thick enough, try straining it through a cheesecloth to remove more liquid.
• High-quality yogurt: Since it’s the main ingredient, source good quality coconut-based vegan greek yogurt.
• Deseed: For the thickest consistency, don’t forget to deseed your cucumber before grating it.

💬 FAQ

🍴 More dip and sauce recipes

If you enjoyed this vegan tzatziki sauce, be sure to check out some more dip, dressing, and sauce recipes like these:

• Beet Hummus: Hummus with an infusion of sweet and vibrant roasted beets.
• Dairy-Free Sour Cream: Thick and creamy sour cream made plant-based.
• Lemon Tahini Dressing: Creamy, tangy, slightly bitter, and sweet sauce.
• Muharama: A simple, flavorful, and healthy dip that pairs well with hummus too!

📋 Recipe

Note: We've updated this post to include new information and helpful tips about the recipe.