6-Ingredient Vegan Tzatziki: Simple, Creamy, and Delicious
A bright, herb-infused yogurt sauce that elevates plant-based meals with fresh zing.
6-Ingredient Vegan Tzatziki
A classic Greek condiment gets a plant-based makeover! This vegan tzatziki recipe is easy, creamy, and loaded with tangy flavor, needing only six ingredients and less than ten minutes to prepare. If you love Mediterranean food but need a dairy-free option, this is your solution — no compromise on taste or texture.
Why Vegan Tzatziki?
Tzatziki is traditionally made with yogurt, cucumber, garlic, dill, lemon, and olive oil. For those who are vegan or lactose intolerant, coconut yogurt offers a creamy yet neutral base. You’ll get the same bright flavor and smooth texture as the original, while keeping the recipe completely plant-based.
- Dairy-free and vegan—ideal for all diets
- Just six simple ingredients
- One bowl, 10 minutes—no special tools needed
- Pairs with many Mediterranean dishes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cucumber (unpeeled, organic if possible) | 1/2 large (~1 cup grated, shrinks to ~1/4 cup drained) | Finely grated, excess moisture removed |
| Coconut yogurt | 1 1/2 cups | Use unsweetened, plain for best results |
| Garlic | 3 cloves, minced | Adjust for your taste |
| Fresh dill | 1/4 cup, finely chopped | Or 2 tbsp dried dill per 1/4 cup fresh |
| Lemon juice | 1 1/2 tbsp | Freshly squeezed for max brightness |
| Sea salt & black pepper | Pinch, plus more to taste | Essential for balancing flavors |
| Extra virgin olive oil | 1-2 tbsp (optional) | For added richness |
Step-by-Step Instructions
- Prepare the cucumber: Finely grate half a large cucumber with the peel on. Measure about 1 cup grated. Place in a thin towel or fine-mesh strainer, squeeze or press to remove as much liquid as possible. You want about 1/4 cup drained, concentrated cucumber.
- Mix the base: In a large mixing bowl, combine coconut yogurt, drained cucumber, garlic, dill, lemon juice, salt, and pepper. Add olive oil if using, for richer flavor.
- Adjust and taste: Stir until fully blended. Taste and adjust as needed—more salt for flavor, more garlic for zing, more lemon for acidity, or extra dill for a fresh, herbaceous kick.
- Serve or store: Use immediately, or refrigerate to thicken and develop the flavors. Keeps well for up to 5 days (sometimes longer, depending on yogurt freshness).
Visual Guide: Vegan Tzatziki Process
- Step 1: Grate your cucumber and strain thoroughly until it’s almost dry.
- Step 2: Add yogurt, garlic, dill, and lemon juice to a bowl.
- Step 3: Add your strained cucumber, salt, and pepper. Mix thoroughly.
- Step 4: Taste and adjust seasonings, then serve or refrigerate.
Serving Suggestions & Pairings
This vegan tzatziki shines both as a dip and a sauce. Its creamy, tangy flavor complements a wide range of Mediterranean-inspired dishes:
- Serve with Traditional Vegan Falafel for a perfect pita wrap.
- Dollop on Tabbouleh Salad or fresh grain bowls for a cooling finish.
- Shawarma Sandwiches: Layer into pitas with grilled veggies or plant proteins.
- Drizzle over roasted veggies or Buddha Bowls for Mediterranean flavor.
- Use as a dip for warm pita bread, crackers, or crunchy vegetables.
Tips for Perfect Vegan Tzatziki
- Choose plain coconut yogurt—avoid sweetened versions, which can overpower savory flavors.
- Strain your cucumber thoroughly to avoid a watery sauce.
- Use fresh dill for the brightest flavor, but dried dill works in a pinch.
- Let tzatziki sit for an hour in the fridge for deeper flavor and thicker texture.
- Experiment with plant-based yogurts (almond, cashew) if coconut doesn’t suit your taste.
Frequently Asked Questions
Q: Can I use other plant-based yogurts?
A: Yes, plain unsweetened almond or cashew yogurts also work well. Adjust for thickness and flavor.
Q: How long does vegan tzatziki last in the fridge?
A: Stored in a sealed container, it lasts up to 5 days. It may thicken as it chills—just stir before serving.
Q: What can I do if my tzatziki turns watery?
A: Make sure cucumber is thoroughly strained before mixing. If still watery, add more yogurt or a tablespoon of plant mayo for depth.
Q: Is this tzatziki gluten-free?
A: Yes! All listed ingredients are naturally gluten-free. Just ensure your yogurt is certified gluten-free.
Q: Can I make tzatziki ahead for events?
A: Absolutely. The flavors improve after chilling. Make a day in advance, stir before serving, and keep cold.
What others are reading
Nutrition Information
- Calories: Roughly 35-45 per 2 tablespoon serving (varies by yogurt brand).
- Fat: 2g (with optional olive oil), minimal saturated fat.
- Protein: Up to 3g per serving depending on plant yogurt.
- Dairy-free and naturally low-carb.
Customize Your Tzatziki
This recipe is highly adaptable:
- Garlic: Increase for a spicy kick, or decrease if sensitive.
- Herbs: Add mint, parsley, or basil for a unique twist.
- Yogurt: Try cashew or oat yogurt; just select unsweetened and plain.
- Olive oil: Leave out for lower fat, or add for a richer mouthfeel.
Storage and Leftovers
Store leftover tzatziki in an airtight jar or container and refrigerate for up to five days. It may thicken; gently stir to revive texture before serving. If separation occurs (from cucumber moisture), simply mix well or drain any clear liquid.
Vegan Tzatziki in Mediterranean Cuisine
Tzatziki is the classic complement to Greek and Mediterranean food: as a dip, drizzle, or sauce. This vegan version keeps all the bright flavors while being suitable for plant-based, vegan, and dairy-free diets. It pairs beautifully with dishes like:
- Buddha bowls
- Falafel wraps
- Lemon rice and grilled veggie plates
- Minty cucumber salads
- Roasted chickpeas for snack boards
Troubleshooting & Pro Tips
- If using regular cucumbers, consider peeling if the skin is thick and bitter.
- Prefer a chunkier texture? Skip the fine grating and dice cucumbers small.
- For more sourness, use a touch of apple cider vinegar instead of extra lemon.
Conclusion: Why You’ll Love This Recipe
With only six ingredients, this vegan tzatziki delivers creamy, tangy, and fresh flavor that rivals the dairy version. It’s simple, flexible, and reliably delicious—perfect for quick meals, entertaining, or whenever you crave a taste of the Mediterranean without dairy.
- One bowl, 10 minutes, and tons of flavor
- Vegan, gluten-free, and Mediterranean diet-friendly
- Makes any meal instantly more vibrant and satisfying
Frequently Asked Questions (FAQs)
Q: Can I freeze vegan tzatziki?
A: Freezing is not recommended as yogurt-based dips tend to separate on thawing. Enjoy fresh, or refrigerate for best texture.
Q: What is the best coconut yogurt brand for tzatziki?
A: Opt for unsweetened, thick, and plain varieties (such as Coyo, So Delicious, or a homemade coconut yogurt). Check for minimal ingredients and no added sugars.
Q: Can I make this recipe oil-free?
A: Absolutely. The olive oil adds flavor but is not required. Skip it for a lower-fat version.
References
Similar Articles
Read full bio of Sneha Tete
