Vegan dairy-free tzatziki

Vegan (Dairy-Free) Tzatziki, A Cucumber-Dill Yoghurt Sauce

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What happens when you mix yoghurt with a bunch of herbs, lemon and cucumber? It becomes a delicious dip or sauce!

“What’s the big deal with tzatziki?” I always thought. It’s just glorified yoghurt.

And then I made this.

Vegan dairy-free tzatziki

And now I get it. Any vegetable would taste good dipped in this stuff!

I made tzatziki as part of my Vegan Greek Feast, which also featured fattoush salad with loquats (not Greek nor traditional, but goes well with Greek food), kolokthefkitedes or courgette fritters and Greek salad with vegan feta

Now, onto the tzatziki, which was delicious on the courgette fritters but also makes a great dip for carrots, bell peppers, cucumbers or your favourite vegetable.

I wish that I’d had vegan tzatziki when I was in Santorini a few years ago!



Vegan (Dairy-Free) Tzatziki


  • ½ cup vegan yoghurt or vegan Greek-style yoghurt
  • ½ cucumber, peeled and grated, water squeezed out
  • ¼ teaspoon garlic powder
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped dill
  • ½ teaspoon lemon zest


  1. (Optional) For a thicker, Greek-style yoghurt, put your yoghurt in a cheesecloth and hang over the sink for a few hours to let excess water drain out. Or, if you can buy vegan Greek-style or strained yoghurt locally, you can use this.
  2. Peel the cucumber, grate it and squeeze excess water out over the sink.  Add the other ingredients and mix everything together.

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Caitlin Galer-Unti

Hi, I’m Caitlin and I’ve been vegan since 2008 and vegetarian my whole life. Since going vegan, I’ve lived in 4 countries and travelled to over 30! I’ve also published two bestselling vegan books (The Essential Vegan Travel Guide and The Barcelona Vegan Guide) and had my work featured in The New York Times, Vegetarian Food & Living and Vegan Life magazine. I’ve veganised my life and I’m here to help you design your life around your vegan values. 


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