This vegan tzatziki is so creamy, luscious, tangy, herby, garlicky, and full of flavour. You won’t believe it’s dairy-free and just as delicious as the traditional one!
This famous Greek dip is often served as a refreshing and healthy appetiser. Homemade tzatziki will take it to another level. There’s a perfect balance between ingredients in this recipe that infuse and deepen with time, so it’s a great dip to make ahead.
This recipe also makes for a great sour cream substitute and can be used in various ways, so keep reading to see how it’s made!
What is vegan tzatziki made of?
The ingredients are pretty simple. Here’s what you’ll need for this recipe:
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- Vegan yoghurt
- White wine vinegar or ACV
- Lemon juice
- Olive oil
How to create the perfect yoghurt for non-dairy tzatziki
This step is crucial for getting the best consistency and the most authentic version of tzatziki. Most yoghurts, vegan or not, will have excess liquid (in the dairy world, it’s called whey). This liquid will make the yoghurt thinner and runnier.
For the perfect tzatziki, it’s important to drain this liquid, so we’re left with a thicker, more dip-like consistency. Now, if you want to use this recipe as a dressing, you can skip this step, however, use a vegan Greek-style yoghurt for best results.
The way you drain it is by placing a sieve over a large bowl that has a muslin or cheesecloth inside the sieve. Add the yoghurt, and fold over the cloth. Do not press it down. Set it aside in the fridge for 12- 24 hours. The longer you leave it, the more liquid will drain out and the thicker the yoghurt.
The ideal thickness is the one pictured on the left below. The one on the right is a Greek-style coconut yoghurt. The one I drained for 24 hours is just a natural coconut yoghurt, so the consistency would have been looser if left undrained.
What you can serve with this vegan tzatziki
There are many options for what you can serve with this delicious dairy-free dip. Here are a few suggestions:
- Naan, pita bread, or crackers
- Hash browns
- Filo pie
- As part of a platter
- On the side of curries (in place of raita)
- Skewers (souvlaki)
- Fresh veggies
- Roasted vegetables
- Inside a wrap
- As part of a bowl
- Thinned out and used as a dressing on a salad
Tips for making this herby dip
- The best cucumber for tzatziki is a low seed, thin-skinned variety like English (aka European), and Middle Eastern varieties like Persian, Turkish or Lebanese cucumbers.
- If you want to avoid the slight raw garlic flavour in your dip, you can lightly pan fry it and then add it to the yoghurt.
- The non-dairy yoghurt you use will strongly indicate how your tzatziki turns out—the milder the flavour, the better the results. We love Coyo and Coles branded organic plain coconut yoghurt here in Australia. The coconut flavour doesn’t come through at all and gives the dip the perfect consistency. Coyo is also available in the US and UK. If you want looser tzatziki, you can also use their Greek-style yoghurt without draining it (pictured above on the right).
- If you don’t want to use coconut yoghurt, a plain cashew-based yoghurt with a mild flavour would also be a great alternative. Whichever you choose to use, make sure that it’s unsweetened.
- To get the best tasting tzatziki, let it sit in the fridge for at least 2 hours for the flavours to infuse and develop. It makes a big difference.
- This dip will keep in the fridge for up to 4 days.
So if you’re after a recipe that can be added to your weekly rotation to up the flavour, creaminess, and tang to your meals, then this recipe is perfect!
Other wonderful recipes you’ll love:
- Chunky Beetroot & Ginger Dip
- Hummus From Scratch Using Dried Chickpeas
- Rainbow Falafel Salad with Tahini Dressing
- Vegan Falafel Wrap
- Vegan Moussaka
- Turkish-Style Shredded Tofu Wraps