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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.
Course Sauce
Cuisine Mediterranean
Keyword plant based, Sauces, vegan recipes, Vegan Tzatziki Sauce
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 191kcal
Author Florentina


  • 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


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.



  • To avoid a watery sauce make sure to drain the cucumber and squeeze as much water out of it as possible.


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