Vegan Tzatziki Sauce
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This garlicky vegan tzatziki sauce is quick, fresh, and full of flavor. It’s versatile and perfect for dipping or serving with pita bread, falafels, crudites, veggies, and more!
Published in Oct 2019/Updated in Sept 2025
I know what you’re thinking: autumn is officially here, and it’s time for comfort food, not for cucumber recipes!
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I hear you, but I wanted to re-share this vegan tzatziki recipe for your autumn and winter gatherings. It uses a handful of ingredients, minimal prep time, and is perfect for sharing any time of the year. Trust me!
But first of all, what is a traditional tzatziki sauce? It’s a Greek yogurt cucumber sauce made with strained yogurt, mixed with cucumber, garlic, olive oil, salt, lemon juice, and herbs like dill or mint. It’s fresh, flavorful, with a fantastic kick of garlic. It can be used as a dip, sauce, or condiment, as it pairs well with just about anything.
However, for today’s recipe, I wanted to create a vegan version of tzatziki. I swapped Greek yogurt for creamy coconut yogurt, and it turned out fantastic. It makes a delicious vegan dip that pairs so well with crostini, grilled vegetables, sandwiches, salads, and Buddha bowls, adding an extra flavor boost.
It’s a hit in my household, and my go-to vegan appetizer recipe when I have vegan friends over for dinner. I hope you’ll love it as much as we do!
List of the ingredients
- Unsweetened coconut yogurt
- Cucumber
- Garlic
- Lemon
- Dill
- Olive oil
- Salt & pepper
How to make vegan tzatziki sauce
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Cut the cucumber into halves, scoop out the seeds, and grate it coarsely. You’ll want to use a box grater or a coarse grater that features large holes.
- Important step! Squeeze the grated cucumber of excess liquid. This is essential for a creamy, not watery tzatziki!
- Combine all the tzatziki ingredients in a bowl.
- Taste, adjust the seasoning, and serve with your favorite dishes, crackers, vegetables, crispy breadsticks, or crostini. That’s it!
RECIPE NOTES & TIPS
Vegan Tzatziki Ingredients
Cucumber: English cucumbers are the best choice, although pretty much any cucumber will work for this recipe. As mentioned above, the cucumber’s high water content tends to leach out, and that can make the sauce watery. To avoid excess water, scoop out the seeds and pulp, and then ensure you drain and squeeze as much liquid as possible from the grated cucumber.
Yogurt: I find that unsweetened coconut yogurt is one of the best non-dairy ingredients for making tzatziki dip. I tried unsweetened soy yogurt, but the texture was too thin, and it’s not possible to strain it to make it thicker. So, coconut yogurt is the way to go here, unless you have a favorite unsweetened Greek-style vegan yogurt that you prefer to use.
Garlic: Use fresh garlic here, not powder. I recommend grating the garlic to ensure it’s well combined with the mixture, so you don’t get bites of raw garlic.
Dill: It adds freshness and lovely herbal notes. Fresh is great, but you can use dried dill as a substitute. Mint is another pleasant option for tzatziki.
Lemon: This is another key ingredient for flavor and freshness.
Salt & black pepper: To bring out the flavors. Season to taste before serving.
IS TZATZIKI HEALTHY?
Yes, this vegan and dairy-free tzatziki sauce is made with fresh and healthy ingredients. Cultured coconut yogurt is an excellent alternative to dairy-based yogurt, as it’s plant-based, lactose-free, easy to digest, and rich in antioxidants and probiotics. The low-calorie cucumber offers additional health benefits, including essential vitamins and minerals.
Storage tips
Enjoy your vegan tzatziki sauce fresh within a few days. You can keep it in a sealed, airtight container in the fridge for 3 to 4 days. Stir well before serving, as it may separate. It’s not freezer-friendly, as freezing can change the texture.
More vegan appetizers you’ll love!
- Beet hummus recipe
- Sun-dried tomato spread
- Green olive tapenade
- Pea hummus
- White bean dip
- Focaccia with olives
- Bruschetta dip
- Italian Spicy olives
Don’t forget to check my list of 50 vegan appetizers!
If you make this vegan tzatziki sauce, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
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Vegan Tzatziki Sauce
Ingredients
- 1 cup unsweetened coconut yogurt
- 1 cup grated cucumber (but once it's squeezed and drained it's about ¼ cup)
- 1 medium-sized garlic clove, grated
- 2 tablespoon fresh dill, chopped (or sub ½ Tbsp dried dill)
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- salt and pepper, to taste
Instructions
- If you have a large cucumber, cut it in half and remove the seeds. Next, using a box grater or a coarse grater with large holes, coarsely grate the cucumber with the skin on. Set the mixture in a mesh strainer over a small bowl and squeeze out the excess water until it is mostly dry (this step is essential to avoid a watery tzatziki sauce!). Alternatively, you can squeeze the remaining juice out of the cucumber by hand – whatever method works best for you. Set aside.
- Add the grated cucumber and the remaining ingredients to a mixing bowl, and stir well to combine. You should have a sauce with a thick consistency.
- Taste and adjust the seasoning according to your taste. You might want to add more garlic, sea salt or lemon juice.
- If you have time, it's best to chill the tzatziki in the refrigerator for at least an hour before serving, allowing the flavors to mingle. Serve with a drizzle of extra-virgin olive oil and accompany with crispy pita bread, crackers, grissini, vegetables, or any other dippable accompaniment on the side. Enjoy!
Absolutely delicious! I didn’t have coconut yogurt, so I used almond milk yogurt.
Thanks for sharing your feedback, Susan! I’m so happy it turned out delicious : )
Have a great day x