Vegan Tzatziki (Greek Cucumber Yogurt Sauce)
This Vegan Tzatziki is a super simple Greek Cucumber Yogurt Sauce that ticks many dietary boxes.
It’s soy-free, dairy-free, paleo, and plant-based.
It is thick and creamy with lovely garlic and a fresh cucumber flavor. It is a perfect dairy-free Tzatziki sauce recipe to add to a vegan appetizer platter or to use in falafel sandwiches.
What Is Tzatziki?
Tzatziki is a Greek yogurt sauce made traditionally with strained yogurt, cucumber, and mint.
But here I am sharing a vegan version with coconut yogurt.
Tzatziki is served in Greece as a meze with bread, eggplant, and zucchini. It’s frequently added to gyros as it brings a fresh and tangy taste.
Tzatziki exists in many forms in Southern and Eastern Europe. It’s called cacik in Turkey, Tarator in the Balkans, or Talattouri in Cyprus.
You would also find similar sauces in Iraq or Iran.
How To Make Vegan Tzatziki
Tzatziki is a very healthy fresh summer dip that you can use as a sauce in a sandwich or as a dipping sauce with vegetables.
This vegan tzatziki dip is not using tofu as many vegan versions do. It simply uses thick dairy-free coconut yogurt.
All you need are 6 basic ingredients that we all have in the pantry and fridge.
- Coconut Yogurt – prefer unsweetened yogurt, if possible choose Greek Coconut Yogurt for a tangy taste.
- Garlic – freshly crushed is my preference. But you can also use garlic powder if you don’t have fresh garlic.
- Mint – It’s essential to use fresh mint for good Tzatziki. Dry mint has very little taste compared to fresh mint.
- Lemon – Use the juice of fresh lemon. Find out how to squeeze lemons properly! If you don’t have a fresh lemon, you can use bottled lemon juice.
- Cucumber – fresh Telegraph cucumbers are the best, but any kind of cucumber would work. You don’t have to discard the water seed part but you can if you don’t like it.
- Olive Oil – prefer extra-virgin olive oil.
Making this vegan dipping sauce is very easy.
Start by peeling the cucumber and slicing it.
You can remove the seeds if you prefer it this way, but it’s optional.
Then, grate the cucumber on a hand grater or in a food processor.
Transfer the grated cucumber to a large mixing bowl and add the olive oil, crushed garlic, chopped mint, and lemon juice.
Pour the coconut yogurt and stir the vegan tzatziki to distribute the flavors.
For optimal taste, keep the tzatziki in the fridge for 2 hours to let all the flavors blend.
I love to serve this dip on my Friday finger food platter with a homemade avocado dip – recipe here, nuts, crackers, and raw vegetable sticks.
You can also add some grilled asparagus and fresh grapes as it is in season.
It is usually made with Greek yogurt which I love but today I am sharing a dairy-free tzatziki option.
You can store this vegan tzatziki for up to one week in the fridge if it’s kept in an airtight container or tightly wrapped.
The water might separate from the yogurt, just give it a good stir to get its texture back.
Frequently Asked Questions
Can I Make Keto-Friendly Tzatziki?
If you are not vegan or if you want a low-carb version of this Tzatziki, you can use simply swap the coconut yogurt for unsweetened Greek yogurt.
Any Greek yogurt works well if you want to reduce the carbs of your dip. I love to spread this vegan tzatziki sauce into sandwiches but it also makes a nice dip for kids lunch boxes or as a party appetizer.
Can I Use Coconut Cream Instead Of Yogurt?
Yes, you can swap the coconut yogurt for full-fat coconut cream to boost your fat intake.
More Healthy Dip Recipes
If you love to make your own dipping sauce, you’ll love these:
Enjoy the recipe!
Vegan Tzatziki Dip
Want My Kitchen Equipment?
- 1 cup Coconut Yogurt
- 1 clove Garlic Clove crushed
- 10 leaves Fresh Mint finely chopped
- ½ Fresh Lemon
- ¼ Cucumber unpeeled
- 2 tablespoons Extra Virgin Olive Oil
- ¼ teaspoon Salt
- ⅛ teaspoon Ground pepper
- Slice the cucumber in half and scrape out the seeds. This part has to be removed to avoid water into the dip.
- Grate the remaining cucumber part. Squeeze out the extra liquid with your hands. Discard the liquid.
- Place the grated cucumber into a small bowl.
- In another bowl combine olive oil, crushed garlic clove, finely chopped mint, lemon juice, salt and pepper. Taste and adjust with more if needed
- Stir into the grated cucumber and finely stir in the dairy-free coconut yogurt until it forms a thick dip.
- Cover the mixing bowl with plastic wrap and store in the fridge for at least 2 hours to let the flavor blend.
- Serve with falafel sliders or as a dip for appetizers.
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Preparation:Under 10 Minutes
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Im obsessed with this. Thank you so much!!
Hi, I have to tell you. I have never had an original tzatziki ever before because I never liked yoghurt 😀 over the time I found out that I am super allergic to dairy and long story short I’m on keto over 6months now 🙂 I decided to make this recipe a while ago to freshen up my menu 🙂 and must say I LOVE IT, and my bf as well <3 One jar full of vegan tzatziki is chilling in the fridge now for friends coming over tomorrow and I will serve it with chicken breast pieces with greek seasoning, slightly pan roasted zucchini and salad 🙂 As a dessert your coconut keto cake <3 and keto margaritas:D Lots of inspiration over here 🙂
You got me at margarita, chicken and tazatziki plus chocolate cake! OMG what a feast. Thanks so much for sharing this lovely message this me I hope you try more recipes from the blog soon. XOXO Carine.
Could I use full fat coconut in place of coconut yogurt?
Sure! I would use coconut cream from the can it will make a delicious creamy dip ! Enjoy the recipe on the blog. XOXO Carine.