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This image shows a bowl of creamy vegan tzatziki sauce, garnished with fresh dill and ready to serve, offering a refreshing, dairy-free option perfect for dipping or topping various dishes.

Vegan Tzatziki Sauce

Vegan tzatziki sauce is a creamy, dairy-free blend of vegan yogurt, cucumbers, garlic, lemon juice, and fresh herbs like dill and mint. It’s refreshing, tangy, and perfect as a dip, salad dressing, or a flavorful addition to wraps and sandwiches.
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Prep Time 10 minutes
Total Time 10 minutes
Course dips and sauces
Cuisine Greek
Servings 7 People
Calories 131 kcal

Equipment

  • Fine Grater
  • Spoon or whisk
  • Mixing bowl
  • Fine Mesh Strainer
  • Cheesecloth

Ingredients
  

  • ¼ cup finely chopped fresh dill
  • 3 cloves garlic, minced
  • 1½ tbsp lemon juice
  • 1 pinch each black pepper and sea salt (plus more to taste)
  • 2 tbsp extra virgin olive oil
  • 1½ cups coconut yogurt
  • 1½ large cucumber , unpeeled and finely grated

Instructions
 

  • Finely grate the cucumber with the skin on, yielding about 1 cup (adjust based on your batch size).
    This image shows a cucumber being grated with the skin on using a fine grater, creating the base for the refreshing and creamy vegan tzatziki sauce.
  • Place the grated cucumber in a fine-mesh strainer over a small mixing bowl or transfer to a clean, thin towel, and squeeze out the excess moisture.
    This image shows grated cucumber being placed in a fine mesh strainer, with liquid being pressed out to remove excess moisture, ensuring a thick and creamy consistency for the vegan tzatziki sauce.
  • You should have around 1/4 cup remaining (adjust as needed).
  • In a large mixing bowl, combine the strained cucumber with coconut yogurt, garlic, dill, salt, pepper, lemon juice, and olive oil (if using) and mix well.
    This image shows all the ingredients, including strained cucumber, coconut yogurt, garlic, dill, lemon juice, and olive oil, being combined in a mixing bowl to create the vegan tzatziki sauce.
  • Taste the sauce and adjust the seasoning as necessary, adding more salt for flavor, garlic for extra zing, lemon for acidity, or dill for more herbaceous notes.
    This image shows someone tasting the vegan tzatziki sauce and adjusting the seasonings by adding more salt, garlic, lemon, or dill to enhance the flavor.
  • Serve immediately or refrigerate for up to 5 days.
  • The sauce will thicken as it sits.
    This image shows the completed vegan tzatziki sauce served in a bowl, garnished with fresh dill, and ready to be enjoyed as a dip, salad dressing, or addition to wraps and sandwiches.

Notes

  • Strain thin coconut yogurt using two layers of cheesecloth in a fine-mesh strainer over a bowl overnight to remove excess liquid.
  • If not making your own, try unsweetened Greek-style coconut yogurts like Culina or CoYo, available at Whole Foods and health food stores.
  • One batch of my coconut yogurt recipe (1 1/2 cups) is ideal for this recipe. Use recommended full-fat coconut milk and probiotics for best results.