Vegan Tzatziki
This cool and refreshing vegan tzatziki replaces traditional Greek yogurt with thick coconut yogurt creating a creamy and tangy dip that is indistinguishable from the original. It is a simple and delicious vegan recipe bursting with fresh dill, cucumber, and garlic that pairs beautifully with pita and vegetables.
A cool and creamy vegan tzatziki made with coconut yogurt, fresh dill, and cucumber for a perfect Mediterranean dip.
Nutrition per serving
Ingredients
base
seasoning
finishing
Instructions
Prepare the cucumber
Grate the cucumber using the large side of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze out as much water as possible to prevent a watery tzatziki.
Combine the ingredients
In a large mixing bowl, stir together the coconut yogurt, squeezed cucumber, minced garlic, fresh dill, lemon juice, and salt until everything is thoroughly combined and smooth.
Chill for best flavor
Cover the bowl with plastic wrap and refrigerate the vegan tzatziki for at least 30 minutes before serving. Chilling allows the garlic and dill flavors to fully develop and meld into the creamy yogurt base.
Garnish and serve
Transfer the chilled tzatziki to a serving bowl. Drizzle with olive oil and garnish with a sprig of fresh dill. Serve alongside warm pita bread, cucumber slices, sweet potato bites, or fresh vegetables.
Substitutions
Common mistakes
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