10-Minute Vegan Tzatziki

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This garlicky vegan tzatziki sauce calls for simple ingredients and it’s so versatile. It’s perfect for dipping or served with pita bread, falafels, olives, crudites, grilled vegetables, or canapés.

You can eat tzatziki with almost anything and it’s ready in 10 minutes!

Slices of cucumber topped with vegan tzatziki and cherry tomatoes served on a black tray.

But first of all, what is tzatziki sauce? It’s simply a traditional Greek sauce made with strained yogurt and mixed with cucumber, garlic, olive oil, salt, lemon juice, and fresh herbs like dill or mint.

The first time I had tzatziki sauce I was in Greece, so many years ago. I simply loved it and I’ve been making it since then. And even though I’m not vegan, I do find that sometimes it’s nice to just go easy on the dairy, hence I wanted to come up with a vegan version of tzatziki.

Honestly, it turned out delicious, I simply swapped Greek yogurt for creamy coconut yogurt and it worked better than I expected. Yes, that was easy : )

What ingredients you need

  • Unsweetened coconut yogurt
  • Cucumber
  • Garlic
  • Lemon
  • Dill
  • Olive oil
  • Salt & pepper
The ingredients for this vegan tzatziki sauce are arranged over a white table.

How to make it

  • Cut the cucumber in half lengthways
  • Scoop out seeds, pulp and grate it coarsely
  • Put the grated cucumber into a sieve and squeeze out the water
  • Then combine all the ingredients into a bowl
The ingredients for this recipe are in a glass bowl over a white table. Half lemon, dill and slices of cucumber in the background.
  • Mix thoroughly
  • Taste and adjust the seasoning
  • Drizzle with olive oil and serve with pita bread, vegetables… anything!
A wooden bowl full of vegan tzatziki, raw vegetables and crackers in the background.


Yes, this vegan and dairy-free tzatziki sauce is made with fresh and healthy ingredients like coconut yogurt, cucumber,  garlic, lemon, and herbs.
Cultured coconut yogurt makes a great alternative to dairy-based yogurt: it’s plant-based, lactose-free, easy to digest and rich in antioxidants and probiotics.

The crunchy and refreshing cucumbers add even more health benefits to this recipe. They are low in calories and high in important vitamins, minerals, and antioxidants.

Creamy, tangy and garlicky, this easy recipe makes one of the best vegan dipping sauces. And as you can see, it’s also perfect for making healthy and festive vegan canapes ready in no time!

A top view of eight slices of cucumber topped with vegan tzaziki, cherry tomatoes and dill over a black background.



The cucumber high water content has a tendency to leach out and that can make the sauce watery. To avoid excess water, scoop out seeds and pulp and then make sure you drain and squeeze as much liquid as you can from the grated cucumber.


This vegan dipping sauce lasts up to 4 days in the fridge, stored in an airtight container.

If you’re looking for more vegan dipping sauces you might have a look at this amazing beetroot hummus, or sun dried tomato paste perfect for crostini. Or, if you fancy more vegan recipes perfect for a party, don’t miss out on this collection of delicious and easy vegan appetizers!

If you make this vegan tzatziki, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! x

Slices of cucumber topped with vegan tzatziki and cherry tomatoes served on a black tray.
Print Recipe
5 from 1 vote


This creamy, garlicky and dairy-free vegan tzatziki sauce calls for simple and healthy ingredients. It's perfect for dipping or served with toasted pita bread, falafels, olives, crudites or grilled vegetables. You can eat tzatziki with almost anything!
Prep Time10 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: vegan tzatziki
Servings: 2
Author: Katia


  • 1 cup coconut yogurt
  • 1/4 cup grated cucumber, drained*
  • 1 large garlic clove, minced or pressed (plus more if you like)
  • 2 Tbsp fresh dill, chopped
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/4 tsp salt, plus more to taste
  • ground black pepper, to taste


  • Coarsely grate the cucumber with the skin on. Then set in a mesh strainer over a small bowl and squeeze out the excess water until mostly dry. Set aside
  • Add coconut yogurt to a mixing bowl, then add grated cucumber, minced garlic, dill, salt, pepper, lemon juice, and olive oil. Stir well to combine.
  • Taste and adjust the seasoning according to your taste. You might want to add more garlic or lemon or salt.
  • Chill the tzatziki in the refrigerator for at least an hour before serving to allow flavors to mingle.


Leftovers: refrigerate any leftovers as soon as possible in an airtight container. Tzatziki can be stored for up to 4 days in the fridge, it still tastes fine although it might become a bit watery.
Dill: if you don’t have fresh dill on hand you can use 1 Tbsp of dried dill.
Cucumber: 1/2 cucumber, grated and drained, makes more or less 1/4 cup.
Plus, it’s important to scoop out seeds, pulp drain and squeeze as much liquid as you can from the grated cucumber.


  1. 5 stars
    Absolutely delicious! I didn’t have coconut yogurt, so I used almond milk yogurt.

    1. Thanks for sharing your feedback, Susan! I’m so happy it turned out delicious : )
      Have a great day x

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