Are you ready for an amazingly creamy vegan tzatziki? This simple, dairy-free version comes together with just six ingredients you can find at most supermarkets. It’s quick to make and delivers the familiar tangy, herby flavour of traditional tzatziki while staying entirely plant-based. Try it as a dip, sandwich sauce, or a creamy dressing for salads — even non-vegans love it.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Vegan Tzatziki
- Substitutions
- Variations
- How to make Vegan Tzatziki
- Leftovers
- Recipe FAQs
- Vegan Tzatziki Recipe
Why this recipe works
This vegan tzatziki is a versatile, year-round sauce. The coconut yoghurt base gives a rich, creamy texture while keeping the recipe dairy-free. Grated cucumber adds freshness and body; lime and garlic bring the bright, classic flavour. The result is a thicker dip that’s ideal for gyros, flatbreads, vegetable sticks, or as a dressing for salads. It’s a simple way to enjoy the familiar tzatziki taste using plant-based ingredients.
Ingredients to make Vegan Tzatziki
- Coconut yoghurt – unsweetened, thick coconut yoghurt forms the creamy, dairy-free base.
- Garlic clove – pressed or finely minced for a subtle bite.
- Fresh mint leaves – chopped finely to add a cool, herbaceous note.
- Cucumber – grated (and lightly drained if very watery) to add texture and freshness.
- Lime juice – freshly squeezed to brighten and balance the flavours.
- Salt – to taste, helps bring out the other flavours.
See the recipe card below for exact quantities and servings.
Substitutions
- Yoghurt: Other unsweetened non-dairy yoghurts (soya, almond, oat) work if you prefer a different flavour or lower coconut taste. Regular plain yoghurt can be used if not vegan.
- Citrus: Swap lime for fresh lemon juice if you prefer. White wine or apple cider vinegar can also provide acidity in a pinch.
- Herbs: Mint is traditional and fresh-tasting, but dill is a classic alternative that pairs well with cucumber.
- Garlic: If you don’t have fresh garlic, use a small amount of jarred minced garlic or garlic powder to taste.
Variations
- Spicy: Add minced jalapeño, a pinch of cayenne, or ground cumin to introduce heat.
- Deluxe: Stir in extra chopped herbs (coriander and mint) and serve with flatbreads, roasted potatoes, or as a sauce for gyros or bowls.
- Kid-friendly: Keep the garlic mild or omit it — kids often enjoy the creamy texture with carrot sticks, cucumber slices, or pita chips.
How to make Vegan Tzatziki
Step 1: In a mixing bowl combine the coconut yoghurt, grated cucumber, chopped mint, pressed garlic, lime juice and a pinch of salt.
Step 2: Stir well until everything is evenly combined. You can also pulse briefly in a food processor for an extra-smooth texture.
Hint: A thicker coconut yoghurt gives a better consistency for dipping; if your yoghurt is loose, strain grated cucumber or chill the mixture to thicken slightly.
Leftovers
Store any leftover tzatziki in an airtight container in the refrigerator for 3–4 days. Flavours meld nicely after a few hours, so it often tastes even better the next day.
Recipe FAQs
Traditional tzatziki uses a yogurt base mixed with grated cucumber, fresh herbs (mint or dill), garlic, and a touch of acid such as lemon or vinegar. To make it vegan, simply use an unsweetened plant-based yoghurt.
Generally yes — using yogurt (dairy or dairy-free) as the base is typically lower in calories and fat than many creamy dressings like ranch. Choosing unsweetened, low-fat plant yoghurt will keep it lighter.
Tzatziki pairs beautifully with gyros, flatbreads, roasted vegetables, grilled meats or plant-based proteins, sandwiches, and crudités. It’s also a great sauce for bowls and Mediterranean-style salads.
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Tried this Vegan Tzatziki recipe? Please leave a star rating below and let me know how it turned out. Feedback helps improve recipes — feel free to leave a comment and share any tweaks you made.
Vegan Tzatziki
Equipment
-
grater
-
garlic press
-
mixing bowl
Ingredients
- 8 tbsp coconut yoghurt , heaped
- 1 clove garlic, small
- small handful fresh mint leaves
- 2 1/2 inch cucumber
- big pinch Salt
- 1 juice lime
Instructions
-
Add coconut yoghurt, grated cucumber, chopped mint, pressed garlic, lime juice and salt to a mixing bowl.
-
Stir until well combined and serve, or chill to let flavours meld.
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Refrigerate for up to 3–4 days.
To Freeze: Not recommended for this recipe.
Tip 1: Use a thicker coconut yoghurt for best texture.
Tip 2: Garlic is optional but provides extra depth of flavour.
Tip 3: Make a larger batch — it keeps well and is handy for quick snacks.
Nutrition
