Homemade dairy free Vegan Tzatziki Sauce recipe made with Greek style coconut yogurt (homemade or store bought), lots of garlic, cucumber, lemon and fresh dill. Perfectly delicious!Â
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Vegan Tzatziki Sauce
A simple concept of throwing some ingredients together: grated cucumber, garlic, lemon, fresh dill, rich thick yogurt and voila, a magical condiment that can be used with countless dishes.
There are a few ways you can go about making tzatziki. From cashews to tofu to mayo, to my favorite way: using coconut yogurt and vegan probiotics. If you are after that rich authentic flavor then this is the way to go.Â
If you are up to it you can prepare my homemade 2 ingredient coconut yogurt in advance (recipe included below) or simply use the store bought variety. I love using the Cocoyo brand as it is nice and thick, just like any authentic Greek style yogurt.Â
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you’ll love this sauce:Â
- Easy to make
- Lusciously Creamy
- Garlicky
- Zesty
- Refreshing
- Homemade
- So Delicious.
 Recipe Tips
- Serving suggestions – it’s nice on a crudite platter as a dipping sauce for falafel, cauliflower wings, plant based meatballs, crunchy bell peppers, cucumbers and tomatoes. Or use it the most classic way in vegan gyros with pita bread or as a dressing for a summery potato salad.Â
- To avoid a watery sauce make sure to drain the cucumber and squeeze as much water out of it as possible.
- You can make it 100% oil-free wfpb compliant of course by simply omitting the olive oil from the recipe. Easy peasy!
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Watch How to Make Vegan Tzatziki Video
Vegan Tzatziki Sauce
Dairy free Vegan Tzatziki recipe made with Greek style coconut yogurt (homemade or store bought), lots of garlic, lemon and fresh dill.
Servings 6 people
Calories 191kcal
Ingredients
- 2 cups unsweetened Greek style coconut yogurt (Cocoyo is the Best)
- 1/2 English cucumber
- 6 cloves garlic (grated)
- 1/4 cup fresh dill (+ more to taste)
- 1 lemon (zested)
- 1/2 tsp sea salt (or to taste)
- 1.5 tbsp lemon juice (freshly squeezed)
- 2 tsp extra virgin olive oil (optional, omit on WFPB diet)
Homemade Coconut Yogurt
- 15 oz can coconut milk (full fat)
- 2 capsules organic vegan probiotics
Instructions
Make the Tzatziki
- Rinse the cucumber then shred it through a cheese grater. Transfer to a cheesecloth lined strainer and allow it to drain over a bowl. Use your hands and squeeze as much of the water out of it as possible.
- Add the Greek yogurt to a medium serving bowl and mix together with the olive oil, grated garlic, lemon juice, fresh dill and drained grated cucumber. Season to taste with sea salt. Serve chilled garnished with the lemon zest and some fresh dill.
How to Make Coconut Yogurt:
- Make sure to shake the can of coconut milk to ensure everything combines nice and smooth. Pour it into a glass container.
- Open the probiotic capsules and stir them well into the coconut milk. Cover the dish with a paper towel (or cheese cloth) and place on the kitchen counter (or in the pantry) for up to 48 hours. The longer you let it sit the tangier it will become so experiment and find out your sweet spot.
Notes
- Serving suggestions - on a crudite platter as a dipping sauce for falafel, cauliflower wings, plant based meatballs, crunchy bell peppers, cucumbers + tomatoes. In vegan gyros with pita bread or as a dressing for a summery potato salad.Â
- To avoid a watery sauce make sure to drain the cucumber and squeeze as much water out of it as possible.
Nutrition
Calories: 191kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 15g | Sodium: 207mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 16.3mg | Calcium: 30mg | Iron: 1.5mg
Environmental Information
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