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This dairy-free tzatziki recipe is my new obsession. It’s just as delicious as the traditional version and is made without dairy! This easy recipe is also naturally gluten-free, vegan, and low-carb. Tangy vegan yogurt is loaded with fresh, easy-to-find ingredients to create a refreshing dip perfect for snacking or serving at a party. I drizzle this sauce on everything from roasted veggies to sandwiches, and I’ve even used it as a salad dressing.
Dairy-Free Tzatziki Recipe
Tzatziki is a Greek dip or sauce made from yogurt, cucumber, garlic, lemon juice, and fresh dill. Traditional recipes use regular Greek yogurt, but my version uses a vegan yogurt alternative to make this sauce entirely dairy-free. And when I say it’s just as good as the original, I mean it. My family didn’t even realize it was dairy-free until I told them!
Ingredients
- Cucumber: Use a large cucumber, also known as an English cucumber. I only use ⅔ of the cucumber for this recipe, so save the rest for dipping!
- Greek-style Vegan Yogurt: Choose a thick, tangy vegan yogurt as the base for this dip. I like an almond or coconut milk-based yogurt. Make sure your yogurt has no added sugars or flavors. Regular dairy yogurt also works if you’re not dairy-free.
- Garlic: Fresh garlic is key in this recipe. I use 2 cloves, but you can add more or less, depending on your preference.
- Lemon Juice: Use fresh or bottled lemon juice to give your dairy-free tzatziki sauce a tangy flavor.
- Fresh Dill: Adds a bright, herby flavor to the dip. You can substitute with about ½ a tablespoon of dried dill if you don’t have fresh. Or, you can omit it altogether, but the dill is my favorite part!
- Salt and Black Pepper: Don’t underestimate the power of seasoning. A good amount of salt and pepper enhances the flavors of all the other ingredients.
Tips and Suggestions
- Vegan yogurts are usually runnier than dairy yogurt, meaning this dairy-free tzatziki might be a bit thinner than the traditional version. I recommend using the thickest Greek-style vegan yogurt you can find. You can also strain your yogurt through cheesecloth for a thicker consistency.
- Cucumbers are mostly made of water, so don’t skip the step of draining them. After grating or slicing thinly, wrap the cucumber in a clean cheesecloth or paper towel and squeeze out as much liquid as possible. This will stop your dip from becoming too watery. Save the cucumber juice for smoothies or mix it with water for a refreshing drink.
- For a chunkier sauce, dice the cucumber rather than grating it.
- The skin on large cucumbers is thin. I only peel half of it to retain some of the nutrients and add color to the sauce. If you don’t mind the texture, you can leave all the skin on.
- Dill is the traditional herb used in tzatziki, but you can experiment with other herbs like parsley, mint, or a combination of your favorite herbs.
Is Traditional Tzatziki Dairy-Free?
No, tzatziki is usually made with regular Greek yogurt—often made from cow’s milk but also sheep or goat’s milk. However, this recipe uses vegan yogurt, making it a tried-and-tested dairy-free and vegan alternative.
What to Serve with Tzatziki
I’ve been making vegan gyros topped with dairy-free tzatziki on repeat lately. I slice gluten-free falafels in half, layer them on top of gluten-free flatbread with shredded lettuce and sliced tomatoes, and finish it with a generous drizzle of tzatziki. So good!
Some other serving suggestions include:
- As a dip for veggies, gluten-free pita bread, crackers, or our gluten-free naan.
- On top of grilled meats or vegetables.
- As a spread on sandwiches and wraps instead of mayo or mustard.
- Mixed into a pasta salad.
Can I Make it Ahead of Time?
Yes, you can prepare this dairy-free tzatziki up to two days in advance. Keep in mind that the longer it sits, the more liquid the cucumber may release, and the garlic flavor may intensify. Stir well before serving to incorporate any separated liquid.
Storage Instructions
Store your sauce in an airtight container in the fridge. I like to use a glass container with a lid, but you can also cover a bowl with plastic wrap. It’ll keep up to 3 days (maybe longer, depending on the freshness of your ingredients).
More Gluten and Dairy-Free Dip Recipes to Try!
- Dairy-Free Ranch Dressing
- Gluten-Free Teriyaki Sauce
- Baked Buffalo Chicken Dip
- Balsamic Vinaigrette Salad Dressing
Dairy-Free Tzatziki
Ingredients
- ⅔ of a large cucumber
- 1 ½ cups Greek style vegan yogurt
- 1 ½ tablespoons lemon juice
- 2 cloves garlic, minced
- ¼ cup fresh dill, finely chopped
- ¼ teaspoon sea salt
- pinch of freshly ground coarse black pepper
Instructions
- Peel half of the cucumber lengthwise, leaving strips of peel on the other half. Grate or finely chop the cucumber, then squeeze out any remaining liquid from the cucumber.
- In a medium bowl, combine the dried cucumber, vegan yogurt, lemon juice, garlic, dill, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.
Notes
-
- Use a thick Greek-style vegan yogurt for the best results. Don’t use one that has added flavors or sweeteners.
- Drain the cucumbers after grating to avoid a watery sauce.
- Fresh dill can be substituted for ½ a tablespoon of dried dill.
- This sauce can be made up to 2 days ahead of time.
- To Store: Keep refrigerated in an airtight container for up to 3 days. Stir well before serving.
- Mama says, “Check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Dairy-Free Tzatziki Step-by-Step
Gather ⅔ of a large cucumber. Peel half of the cucumber lengthwise, leaving strips of peel on the other half. Grate or finely chop the cucumber, then squeeze out any remaining liquid from the cucumber.
In a medium bowl, combine the dried cucumber, 1 ½ cups Greek style vegan yogurt, 1 ½ tablespoons lemon juice, 2 minced garlic cloves, ¼ cup fresh dill, ¼ teaspoon salt, and a pinch of freshly crack black pepper. Mix well until all the ingredients are evenly distributed. Cover the bowl with plastic wrap and refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy.
