This creamy and easy Vegan Tzatziki Sauce with coconut yogurt, cucumber, herbs, and garlic tastes like the original Greek dip, and it’s quick and easy to make!
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Growing up in a family that craved Mediterranean food daily, tzatziki was a regular staple in our home.
It is the perfect dip for pita, a sauce or vegan dressing for sandwiches and wraps, as well as a dip for stuffed grape leaves!
I loved it so much I would eat it with a spoon! As far as I’m concerned that 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 a pita!
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Why This Recipe Works
- Easy Recipe
- Simple Ingredients
- Vegan
- Gluten-Free
- 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 or Mediterranean Panera Sandwich.
- Enjoy as a healthy snack or lunch.
Ingredients You’ll Need
- Plain Unsweetened Coconut Yogurt-I use store-bought, but you can also make your own at home. See below for the homemade recipe. You can also use cashew yogurt or another type of dairy-free yogurt. If possible, look for Greek Style yogurt as it has a thicker texture.
- Cucumber-It’s what makes this dip original!
- Fresh Dill-Brings fresh herbal flavor to the dip.
- Garlic-A excellent flavor enhancer.
- Lemon-For needed acidity.
- Salt and Pepper-Use more or less depending on your taste preference.
How to Make Vegan Tzatziki
Step 1: Finely grate the cucumber. Squeeze all of the liquid from the cucumber using a paper towel or cheesecloth. Too much excess moisture from the cucumbers will result in a thin consistency.
Step 2: Mince garlic, zest lemon, and finely chop dill.
Step 3: Add the coconut yogurt to a large bowl. Fold in the grated cucumber, minced garlic, lemon zest, dill, lemon juice, and salt and pepper to taste.
Note: Keep chilled until ready to serve.
Frequently Asked Questions
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 challenging 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 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 coconut milk yogurt.
Ingredients for Homemade Coconut Yogurt
How to Make Homemade Coconut Yogurt – Step by Step
Step 1: Shake the can of coconut milk well.
Step 2: Pour into a 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 an adverse reaction with the probiotic.
Step 4: Cover with a cheesecloth, and secure with a rubber band.
Step 5: Allow to sit in a warm area for 24-48 hours to activate. For a tangy, thick yogurt, allow it to activate for 48 hours.
Step 6: Refrigerate to cool once it has activated and reached your desired thickness and tang.
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, remove seeds, and grate.
- If you decide to make 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 gyros and shawarmas.
- Use it as a dip for your falafels.
- For a healthier option, serve with freshly chopped vegetables and use it as a healthy veggie dip.
- I also enjoy serving this with baked whole-wheat pita chips and kalamata olives!
How to Store and Keep
Store in the fridge in an airtight container. It will keep for up to 5 days.
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Vegan Tzatziki
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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
For Homemade Coconut Yogurt
- 15 ounce full-fat coconut milk canned
- 2 probiotic tablets
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.
Homemade Coconut Yogurt
- Shake the can of coconut milk well.
- Pour into a sterilized glass jar. If coconut milk is still a bit chunky, whisk together with a fork or spoon until smooth.
- 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 an adverse reaction with the probiotic.
- Cover with a cheesecloth, and secure with a rubber band.
- Allow to sit in a warm area for 24-48 hours to activate. For a tangy, thick yogurt activate for 48 hours.
- Refrigerate to cool once it has activated and reached desired thickness and tang.
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.
veenaazmanov
Love your recipe. Something unique , creamy and yet so delicious and I love that it is vegan.
Andrea Metlika
This sounds so good. I want to dip everything in it.
Romina
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.
Jamie
The lemon zest and dill added so much flavor to this. I can already think of so many dishes I can pair with this!
Caitlyn Erhardt
WOW! Can’t wait to enjoy this over some grilled veggies today! Wonderful recipe and love that it is vegan.