Vegan Classic Tzatziki Cucumbers

Total time45 min

Prep time15 min

Cook time0 min

Crisp cucumber rounds get paired with a cool, garlicky dip built on grated cucumber, fresh dill, lemon juice, and a good drizzle of olive oil. Salting and pressing the grated cucumber first is the key step here — it pulls out excess moisture so the dip turns out thick and scoopable instead of watery. A quick chill lets the garlic and dill mellow into the base, giving you that classic bright, herby tang in every bite. Sliced into rounds or cut on the diagonal, the serving cucumbers add satisfying crunch alongside the creamy dip. Finish with a few extra dill sprigs and a final drizzle of olive oil for a little shine. It's a light, refreshing snack or appetizer that fits neatly into a vegan spread.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the tzatziki

1 large english cucumber (about 12 oz), for the tzatziki
0.750 tsp salt
1 cup full-fat greek yogurt
Forager Project Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative - 24 Oz Cocojune Pure Coconut Organic Cultured Coconut Yogurt Open Nature Smooth & Creamy Dairy-Free Plain Coconut Yogurt Alternative Kite Hill Greek Style Plain Unsweetened Plant-Based Yogurt So Delicious Dairy Free Plain Coconut Milk Yogurt Cup - 5.3 Oz
See all
Chef's tip
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
2 cloves garlic, minced
2 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
¼ tsp black pepper

For serving

2 large english cucumbers (about 1 ½ lb total), for serving
1 tbsp fresh dill sprigs (optional)
1 tsp extra-virgin olive oil, for drizzling (optional)

Instructions

1
Grate the tzatziki cucumber on the large holes of a box grater into a fine-mesh strainer set over a bowl. Toss with 1/2 tsp salt and let stand for 30 minutes, then press firmly with the back of a spoon or squeeze in a clean kitchen towel until most of the liquid is expelled — the grated cucumber should feel nearly dry.
2
In a mixing bowl, stir together the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil until fully combined. Season with 1/4 tsp salt and black pepper, then taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!