Vegan Tzatziki Sauce

Learn how to make Vegan Tzatziki Sauce with this easy 10 minute recipe! This plant-based sauce is made with coconut yogurt, fresh dill and cucumber, for a creamy, zesty, flavorful sauce that's delicious as a dip or drizzled on bowls!

Classic tzatziki is made with plain Greek yogurt, cucumbers, garlic, fresh herbs, lemon juice and olive oil. This vegan tzatziki recipe uses similar ingredients to capture the classic flavors while skipping the dairy. 

This version features coconut yogurt as the base, for a thick and creamy sauce you won't be able to get enough of! 

Mix it up in just 10 minutes to have in the refrigerator all week long. You can use it at breakfast over roasted potatoes, during lunch on a sandwich, as a snack with crisp veggies, and for dinner with your favorite Mediterranean entrees like vegan falafel!

It's also fantastic to pair with meal prepped bowls and salads for a bright and fresh taste!

Jump to:

• Ingredients
• Instructions
• Pro tips
• Ways to serve it
• More vegan sauce recipes
• Recipe
• Comments

Ingredients

• Coconut yogurt - I have found that this type of vegan yogurt is best, but any dairy-free yogurt alternative will work. Just make sure it is plain yogurt, not flavored.
• Cucumber - this is a must in any tzatziki recipe! Any variety will do such as garden, English, or Persian cucumbers.
• Garlic - the bite of freshly crushed garlic cloves is unmatched, but minced garlic from a jar will do in a pinch.
• Olive oil - the neutral taste of extra virgin olive oil is best, but any other mild tasting oil will work as well. You can also choose to leave it out for an oil-free tzatziki sauce.
• Lemon juice - freshly squeeze a lemon for the absolute best flavor.
• Salt + black pepper - to season the sauce. I recommend sea salt, but any salt will work.
• Fresh dill - dried dill just doesn't cut it when it comes to fresh tzatziki sauce, go for the fresh stuff!

Instructions

1. Freshly grate one cup of cucumber.
2. Place the cup of grated cucumber in a fine mesh strainer. Set the strainer over the sink and press on the cucumber, using your hand or the back of a spoon, to squeeze out any excess liquid. Once all of the liquid is pressed out of the cucumber, transfer it from the strainer to a mixing bowl.
3. In the mixing bowl with the cucumber, add coconut yogurt, crushed garlic cloves, olive oil, lemon juice, salt, black pepper, and fresh chopped dill.
4. Stir to combine all of the ingredients. Serve immediately or store in an airtight container in the refrigerator for up to 7 days.

Pro tips

• To make this recipe oil-free, omit the olive oil.
• Not a fan of coconut yogurt? Make this recipe with any plant-based yogurt alternative.
• Do not peel the cucumber. Leaving the skin on will add wonderful color and texture to your dip, and more nutrients!
• Grate with great results! A cheese grater or a food processor with a grating attachment are both good options for grating the cucumber.
• To chop the dill, remove any tough stems as well as the thick stem down the middle. Pile up all of the little sprigs and ball them up, then use a sharp knife to finely chop.
• Let it sit. This recipe can be enjoyed immediately, however letting it chill in the fridge for at least an hour will allow the flavors to come together.
• Add more herbs. You can add extra flavor with mint, parsley, Greek oregano, or thyme.

Ways to serve it

• Drizzled on vegan falafel bowls (pictured above) - It would also be great to dip falafel in when served as an appetizer, or drizzled over falafel pitas.
• With raw veggies for dunking - crisp and firm vegetables, like carrots, celery, bell peppers, and broccoli are delicious dipped into this tzatziki sauce!
• Make a meze platter - load up a big plate with the veggies listed above, as well as cucumbers, crackers, tomatoes, grapes, olives, and other dips, like hummus, for a meal of snacking, or to bring along to a picnic or potluck.
• Pair with shawarma - the flavors complement each other perfectly! Keep it vegan with this plant based Cauliflower Shawarma Bowl or Shawarma Seasoned vegetables. Or if you eat meat, you can drizzle this all over Chicken Shawarma Bowls or a Chicken Shawarma Salad.
• Serve with tabbouleh - pour it all over your favorite classic recipe, or mix it into this Gluten Free Tabbouleh.
• On a gyro - fill pita bread with your favorite Mediterranean protein, then load it up with this vegan tzatziki sauce, tomatoes, and onions. I love it on these Ground Turkey Gyros!
• Over a salad - use it like a salad dressing to coat fresh greens and your favorite salad toppings. Or try it with this Greek Cauliflower Rice Salad!
• With bowls - Any Mediterranean inspired bowl is even more amazing with this tzatziki sauce! Start with this Lemon Herb Greek Quinoa Bowl, or a Greek Beef Bowl if you're not vegan.
• As a side sauce - serve vegan tzatziki on the side of main dishes like Grilled Vegetable Skewers, Greek Chicken, or Greek Meatballs served over a bed of Lemon Rice.
• As a dipping sauce for Greek-style appetizers or finger foods.
• As a sandwich spread - skip the mayo and use this instead!
• On pizza - drizzle it on Mediterranean-style pizzas or flatbreads.
• With breakfast - drizzle it over breakfast potatoes, a vegan scramble, eggs, or this Greek Crockpot Breakfast Casserole. You can also add it to avocado toast!

More vegan sauce recipes

Try these other popular plant-based sauces and salad dressings!

• Creamy Vegan Cashew Chipotle Sauce
• Vegan Avocado Ranch Dressing
• Spicy Cashew Dressing
• Vegan Caesar Dressing
• Healthy Thai Peanut Sauce

Recipe