Vegan Tzatziki
Cool, creamy, and packed with fresh herb flavor, this tzatziki is the kind of dip that disappears fast — whether you're serving it alongside warm pita, spooning it over roasted vegetables, or using it as a spread for wraps. The key to getting that thick, authentic texture without any dairy is squeezing every last drop of moisture from the grated cucumber before it ever touches the yogurt, and this recipe walks you through exactly how to do it. A thick coconut or almond-based yogurt stands in beautifully for the traditional version, delivering that same tangy, luscious base you'd expect. Fresh dill, bright lemon juice, and a hit of grated garlic bring the whole thing to life, and an optional handful of mint adds a cool, aromatic lift that takes it over the top. A short rest in the fridge lets all those flavors meld together into something that tastes like it came from a restaurant. It makes six servings, so it's just as at home on a party spread as it is in your weekly meal prep rotation.
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Learn more →Ingredients
6 servings
- 1 medium english cucumber (about 10 oz)
- ½ tsp salt, plus more to taste
- 1 cup dairy free yogurt (plain, unsweetened, thick coconut or almond variety)
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated or pressed
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped (optional)
For serving
- salt and pepper, to taste
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
- pinch of dried oregano (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater. Transfer to a fine-mesh strainer set over a bowl, toss with 1/2 tsp salt, and let stand for 20–30 minutes until the cucumber has released most of its liquid.
- 2
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains — the cucumber should feel almost dry to the touch.
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