Back in my grandma’s tiny kitchen, cucumber-yogurt dips were a summer stapleand the cool, creamy kind of comfort we craved when the radio was crackling and the porch fan was whirring. These days, this vegan tzatziki has found new fans online (hi, TikTok!). It’s tangy, herby, and ready in under 10 minutes. No fussjust a chilled, creamy dip worth swooning over.
This easy recipe uses unsweetened coconut yogurt, finely grated cucumber, garlic, dill, and lemon zest for the creamiest, flavor-packed bite. Honestly, it’s fridge gold. Shelf-stable staples and a few fresh ingredients come together in a dip that’s like ranch’s Mediterranean cousinonly cooler (and healthier). Full recipe details below!
I learned early on that simple ingredients let flavors shine. I still remember grating cucumbers by hand while Nana hummed to Patsy Cline. No culinary gimmicksjust real food and heart. I tested this version multiple times to get it just right, and I think you’ll love the flavor boost from the lemon zest trick!
Why You’ll Love This Vegan Tzatziki
Let’s be honestsome recipes are more hassle than they’re worth, but this vegan tzatziki? It’s effortless and delicious. Here’s why you’ll want to make it on repeat:
Quick prep: Comes together in just 10 minutes.
Dairy-free and delicious: Get the creamy texture of traditional tzatziki using coconut yogurt.
Incredibly versatile: Serve it as a dip, sauce, or spreadendless ways to enjoy.
Light & healthy: Fresh cucumber and dill make it refreshingly crisp.
Perfect for parties, meal prep, or a light snack, this one’s a Mediterranean-inspired gemeven better with no fancy gadgets or rare ingredients!
Key Ingredients and Substitutions
The beauty of this vegan tzatziki lies in its simplicity. Here’s what you’ll need, plus ideas for easy swaps:
Ingredient
Why It Works
Possible Substitutions
Cucumber
Adds crunch and coolness.
Grated zucchini (be sure to squeeze out excess water).
Coconut yogurt
Rich, creamy base without dairy.
Try almond, soy, or cashew yogurt for a flavor variation.
Fresh dill
Herbaceous and bright, adds a signature flavor.
Use dried dill (use about 1/3 of the amount).
Lemon juice
Provides citrusy acidity to balance richness.
Lime juice or apple cider vinegar can work in a pinch.
Garlic
Brings essential savory heat.
Garlic powder is fine if fresh isn’t available.
Pro Tip: Opt for organic cucumber and fresh herbs for the most vibrant, authentic flavor. A microplane grater works especially well for lemon zest and punchy garlic.
Grate the cucumber: Peel and finely shred half a large cucumber (about 1 cup grated). Use a box grater or food processor. Important: squeeze out moisture using a clean tea towel or mesh strainer. You should be left with roughly 1/4 cup of dry cucumber.
Combine ingredients: In a medium mixing bowl, stir together the cucumber, 1 cup unsweetened coconut yogurt, 1 minced garlic clove, 1 tablespoon chopped fresh dill, 1–2 teaspoons lemon juice, zest from half a lemon, and a pinch of sea salt and pepper.
Season and adjust: Taste and add more lemon juice, garlic, or salt if desired. Let the flavors meld for 10 minutes (or longer in the fridge for depth).
Optional richness: Add 1–2 tablespoons extra virgin olive oil for a silkier texture and richer flavor.
Step
Action
Tip
1
Grate cucumber and remove juices.
Removing excess moisture prevents a watery dip.
2
Mix in the rest of the ingredients.
Use a silicone spatula to gently combine without breaking up the cucumber texture.
3
Taste and season.
Let sit for at least 10 minutes for best flavor blend.
No stovetop, no blender, no problemthis dip is as simple and delicious as it gets!
Serving and Storage Tips
This vegan tzatziki is delightfully adaptable and keeps well in the fridge. Here’s how to enjoy and store it like a pro:
Serving ideas: Pair with falafel, drizzle on grain bowls, or dip veggies like cucumber spears, carrots, or bell pepper strips.
Taste improves with time: Make it up to a day aheadflavors will deepen and mellow beautifully.
Storage: Refrigerate in a sealed container for up to 5 days. Give it a stir before serving to redistribute moisture.
Freezing note: Not freezer-friendlyfreezing causes separation and loss of creamy texture.
Storage
How-To
Tips
Refrigerator
Store in a glass jar or airtight container.
Stir before serving. Consume within 5 days.
Freezing
Do not freeze.
Structure and texture break down after thawing.
Pro Tip: For an extra pop, sprinkle with a dash of smoked paprika or top with a swirl of olive oil before serving to guests.
Expert Insight: The Appeal of Vegan Tzatziki
Vegan tzatziki delivers the creamy, herby flavor of traditional tzatziki with a plant-based twist. It skips dairy without sacrificing taste or texture, making it a fresh and accessible option for today’s health-conscious cooks. This version is not only more inclusive for dietary needs, but also a lighter alternative to heavier dips and sauces commonly used in modern Mediterranean cuisine.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Mastering My Vegan Tzatziki: A Labor of Love
After countless test batchessome too watery, others too stiffI found the sweet spot for homemade vegan tzatziki. Years of home cooking gave me the instincts for that perfect balance of garlicky tang, cooling cucumber, and herbaceous freshness. It’s more than a recipeit’s a little bowl of summer memories and plant-based perfection.
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 is proof that easy recipes can deliver big flavor. In just minutes, you’ll have a cool and creamy dip that’s plant-powered and summer-lunch approved. From backyard barbecues to weekday snacks, it’s a keeper you’ll revisit again and again.
Want variety? Try adding mint, chives, or a spoonful of tahini for a twist. Serve cold from the fridge, alongside veggie platters or sandwiches. Don’t forget to finish with lemon zest for that pro-level brightness.
How did yours turn out? Maybe it brought back a taste of something nostalgicor created something totally new. Either way, I’d love to see your photos and hear your spin on it. Tag and sharethis one’s made for passing around the table!
Olivia Farnsworth
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.
