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Herby Vegan Tzatziki

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Rest Time: 12 hours + 2 hours
  • Total Time: 14 hours 10 minutes


This vegan tzatziki is a Greek dip that is tangy, herby, creamy, refreshing, and garlicky. Perfect for serving as an appetiser with raw veggies, crackers, falafels, wraps, and as a dressing over a salad. The options are endless!


  • 500g / 17.6 ounces vegan yoghurt* (I use Coyo)
  • 1 medium cucumber* (around 150g / 5.3 ounces) 
  • ½ teaspoon white wine vinegar (or ACV)
  • 2 teaspoons lemon juice (fresh is best)
  • 2 cloves garlic, finely minced
  • 2 tablespoons olive oil (plus extra for drizzle, optional)
  • 23 tablespoons fresh dill, minced (which is about 2 stems with leaves removed)
  • 1 teaspoon fresh mint, minced (which is about 3 large leaves)
  • ½ teaspoon salt
  • Pinch cracked black pepper (optional)


  1. Place 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. So you can check on it and see how thick it gets and the consistency you like. It should equal around 1.5 cups.
  2. When the yoghurt is ready, discard the liquid in the bowl and add the thick yoghurt to it. Set aside. 
  3. Finely grate the cucumber on a box grater (it should equal ½ cup) and to the same muslin or cheesecloth used earlier, add the grated cucumber and squeeze out as much liquid as you can. I find that this is easiest done straight over the sink. Add the cucumber to the bowl with yoghurt. 
  4. Add in the rest of the ingredients and mix well. 
  5. Place a plate or silicone wrap over the bowl and set it aside in the fridge for at least 2 hours for the flavours to infuse and develop. It makes a big difference. So if you have time, please don’t skip this step. 
  6. Serve with raw veggies, crackers, falafels, inside a wrap, or as part of tofu souvlaki. There are plenty of suggestions earlier in the post.
  7. It will keep in the fridge for up to 4 days. 


Yoghurt: The non-dairy yoghurt you use will be a strong indicator of 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 earlier in the post on the right). A plain unsweetened cashew yoghurt could also work. 

Cucumber: 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.

Want to turn it into a dressing? You can skip step 1 and use the yoghurt with the extra liquid. 

Feel free to adjust the quantities of herbs, acidity, and salt within this recipe to your liking. 

  • Diet: Vegan

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