This creamy and easy Vegan Tzatziki with coconut yogurt, cucumber, herbs and garlic tastes like the original Greek dip and it’s quick and easy to make!
Growing up in a family that basically craved Mediterranean food on a daily basis, tzatziki was a familiar friend.
My mom made it for us at home often. It is the perfect dip for pita, a sauce or vegan salad dressing recipe for sandwiches and wraps, as well as a dip for her world famous grape leaves!
I loved it so much I would eat it with a spoon! Which as far as I’m concerned is a totally acceptable way to serve it! After all, it’s a savory yogurt.
I hadn’t had tzatziki in years since becoming vegan, but I figured it was probably just as easy to make a vegan version as the regular one I had growing up.
All I needed to do was find a dairy free unsweetened yogurt substitute, and that’s exactly what I did!
This vegan tzatziki recipe is so quick and easy to make. It will be done in minutes and you’ll have a fabulous dip, sauce, or afternoon lunch when served with pita!
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Why This Recipe Works
- Easy Recipe
- 6 Simple Ingredients
- Make using store bought dairy free yogurt
- Vegan
- Gluten-Free
- Oil-Free (No Olive Oil Added)
- Done in 10 minutes
- Great as a party appetizer with pita chips
- Serve as a sauce on your favorite Mediterranean sandwiches like this Lavash Wrap
- Enjoy as a healthy snack or lunch
Ingredients You’ll Need
- Plain Unsweetened Coconut Yogurt-I used store bought, but you can also make your own at home. See below for the homemade recipe.
- Cucumber-It’s what makes this dip original!
- Fresh Dill-Brings fresh herbal flavor to the dip.
- Garlic-A nice flavor enhancer.
- Lemon-For needed acidity.
- Salt and Pepper-Use more or less depending on your taste preference.
Scroll to the bottom of this post to the recipe card for complete measurements and instructions.
Tools and Equipment
- Cheese Grater or Food Processor-You’ll use this to grate the cucumber. You can use a cheese grater, or a food processor to save you time and effort.
- Mixing bowl-You’ll need just one bowl to mix all the ingredients
- Garlic Press-I like to use a garlic press to finely mince my garlic, but you can finely mince your garlic without one if you choose.
- Zester-You’ll use this to zest your lemon.
Instructions
Step 1: Finely grate cucumber. Squeeze all excess water out of the cucumber using a paper towel or cheese cloth. Too much liquid from the cucumbers will result in a thin consistency.
Step 2: Mince garlic, zest lemon, and finely chop dill.
Step 3: Fold shredded cucumber into coconut yogurt. Add minced, garlic, lemon zest, dill, lemon juice, and salt and pepper to taste.
Note: Keep chilled until ready to serve.
FAQS
Traditional tzatziki is a Greek sauce or dip made from plain thick Greek yogurt, cucumber, garlic, lemon, and fresh herbs. It is often used as a sauce on top of the famous Gyro wrap.
I know store bought vegan yogurt can be difficult to find for some. Lucky for me the grocery store down the street carries it regularly, but it can be rather expensive. But it’s easy to make your own homemade coconut yogurt at home to use in this recipe. You will need to do a little planning though. See below for instructions on how to make your own coconut milk yogurt.
Ingredients for Homemade Coconut Yogurt
How to Make Homemade Coconut Yogurt – Step by Step
Step 1: Shake can of coconut milk well.
Step 2: Pour into sterilized glass jar. If coconut milk is still a bit chunky whisk together with a fork or spoon until smooth.
Step 3: Pour probiotic capsules into the coconut milk, and stir with a wooden or plastic spoon. Do not use a metal spoon as it will have a negative reaction with the probiotic.
Step 4: Cover with a cheese cloth, and secure with a rubber band.
Step 5: Allow to sit in warm area for 24-48 hours to activate. For a tangy thick yogurt allow to activate for 48 hours.
Step 6: Once it has activated and you’ve reached your desired thickness and tang, refrigerate to cool.
This method for making homemade vegan coconut yogurt was adapted from the The Minimalist Baker’s recipe for Easy 2-Ingredient Coconut Yogurt.
Expert Tips
- Most of the water from a cucumber comes from the seeds. Remove the seeds from the cucumber before grating.
- Use a food processor with the grating attachment to quickly grate the cucumber.
- You’ll need about half of a large English cucumber. If using a regular cucumber, peel first, remove seeds, and then grate.
- If making your own coconut yogurt plan in advance. It will take up to 48 hours for the yogurt to activate.
How to Serve
Serve on top of your favorite pita bread wraps and sandwiches! Traditionally tzatziki is served on top of a Greek vegan Gyro.
For a healthier option serve with fresh chopped vegetables and use as a healthy dip.
I also enjoy serving this with baked whole wheat pita chips!
How to Store and Keep
Store in the refrigerator in an airtight container. It will keep for up to 5 days.
Check out these other Mediterranean inspired vegan recipes!
If you’ve tried this recipe, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Tzatziki
Ingredients
- 1 ½ cups plain unsweetened coconut milk yogurt
- 1 cup cucumber shredded and squeezed
- 2 cloves garlic minces
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoon fresh dill chopped
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
Instructions
- Finely grate 1 cup of shredded cucumber. Squeeze all access water out of the cucumber using a paper towel or cheese cloth.
- Mince garlic, zest lemon, and finely chop dill.
- Fold shredded cucumber into coconut yogurt. Add minced, garlic, lemon zest, dill, lemon juice, and salt and pepper to taste.
Video
Notes
- To make your own homemade coconut yogurt see the ingredients and directions in the post above.
- Most of the water from a cucumber comes from the seeds. Remove the seeds from the cucumber before grating.
- Use a food processor with the grating attachment to quickly grate the cucumber.
- You’ll need about half of a large English cucumber. If using a regular cucumber, peel first, remove seeds, and then grate.
- If making your own coconut yogurt plan in advance. It will take up to 48 hours for the yogurt to activate.
- Store in an air tight container in the refrigerator for up to 5 days.
Love your recipe. Something unique , creamy and yet so delicious and I love that it is vegan.
This sounds so good. I want to dip everything in it.
I love that this is vegan. It’s perfect for when my vegan friends come over and the addition of lemon zest adds a lovely twist to the flavour.
The lemon zest and dill added so much flavor to this. I can already think of so many dishes I can pair with this!
WOW! Can’t wait to enjoy this over some grilled veggies today! Wonderful recipe and love that it is vegan.