6-Ingredient Vegan Tzatziki

I didn’t know that vegan tzatziki could be so delicious…until now! Friends, let’s do this!

Origins of Tzatziki

Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Greek cuisine. It’s thought to have been inspired by a similar Indian sauce called raita.

Our plant-based version is similarly cool and creamy, but made without the dairy!

How to Make Vegan Tzatziki

It all starts with my 2-Ingredient Coconut Yogurt, which creates the perfect creamy base for this dip.

Next comes a finely grated cucumber, garlic, lemon juice, salt, and pepper! Last but not least is dill, which adds some much-needed herby flavor – serious swoon!

Simply mix all together and there you have it! Creamy, tangy, delicious tzatziki ready to be spread on all the things.

I hope you all LOVE this dip! It’s:

& SO delicious

This would make the perfect dip for fresh vegetables and olives. It also pairs especially well with dishes like my Traditional Vegan Falafel, Chickpea Shawarma Sandwich, Red Pepper Tabbouleh, and even Vegan Naan and Flatbread. Plus, stay tuned for my Greek-inspired take on a Buddha Bowl!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

6-Ingredient Vegan Tzatziki

Easy, 1-Bowl vegan tzatziki made with 6 simple ingredients! Creamy, tangy, and the perfect dairy-free alternative to traditional tzatziki.Author Minimalist Baker Print SAVE SAVED

4.91 from 51 votes Prep Time 10 minutes Total Time 10 minutes Servings 7 (1/4-cup servings)Course SauceCuisine Gluten-Free, Greek-Inspired, VeganFreezer Friendly NoDoes it keep? 5 Days

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US Customary – Metric1/2 large cucumber (unpeeled + finely grated // as original recipe is written ~1 cup grated, will shrink to ~1/4 cup after drained // organic when possible)1 1/2 cups coconut yogurt* (see notes for store-bought recommendations)3 cloves garlic (minced)1/4 cup finely chopped fresh dill (or 2 Tbsp dried dill per 1/4 cup fresh)1 pinch each sea salt and black pepper (plus more to taste)1 1/2 Tbsp lemon juice1-2 Tbsp extra virgin olive oil (optional // for flavor and richness)


Finely grate cucumber with the skin on – should yield about 1 cup (amount as original recipe is written // adjust if altering batch size). Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup (amount as original recipe is written // adjust if altering batch size).Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.This Tzatziki is delicious on its own, but it also pairs well with Greek-inspired recipes like these Traditional Vegan Falafel, Tabbouleh Salads, Shawarma Sandwiches, or Buddha Bowls.


*If your coconut yogurt is thin, pour over two layers of cheesecloth laid in a fine mesh strainer set over a mixing bowl and strain overnight until the excess liquid has drained out.
*One batch of my coconut yogurt recipe yields 1 1/2 cups of yogurt, which is the perfect amount for this recipe. Be sure to use the brands of full-fat coconut milk and probiotics I recommend for best results.
*If you aren’t making your own coconut yogurt, my favorite unsweetened (Greek style) brands are Culina and CoYo, which can be found at Whole Foods and most health food stores.
*Recipe adapted from Live Eat Learn.
*Nutrition information is a rough estimate.

Nutrition (1 of 7 servings)

Serving: 1 quarter-cup servings Calories: 131 Carbohydrates: 5.3 g Protein: 1.8 g Fat: 12.6 g Saturated Fat: 11.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 36 mg Fiber: 1.6 g Sugar: 2.1 g

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