Vegan Tzatziki
Tzatziki is the most beloved Greek dip — cool, creamy, tangy, and wonderfully refreshing. This fully vegan version captures every bit of the authentic taste: crisp grated cucumber mixed into rich, thick coconut or soy yogurt, seasoned with fresh garlic, fragrant dill, a squeeze of lemon, and a drizzle of golden olive oil. Perfectly balanced — creamy yet light, zesty and aromatic. Serve with warm pita bread, fresh vegetables, grilled dishes, or as a cooling meze! Naturally dairy‑free, egg‑free, and utterly delicious! 🥒✨
Shared by jessy
Time
45 min
Serves
5
Difficulty
easy
đź›’ Ingredients
- 1 large cucumber (approx. 400 g), coarsely grated
- 1½ cups thick unsweetened plant‑based yogurt (coconut or soy works best)
- 2–3 cloves garlic, very finely minced or crushed
- 2 tbsp fresh dill, finely chopped.. 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar (optional, adds authentic tang)
- 1–2 tbsp extra virgin olive oil, plus extra for drizzling
- Salt and black pepper to taste
👩‍🍳 Instructions
- 1
Place the grated cucumber in a colander, sprinkle lightly with salt, and let sit for 10 minutes to release excess water. Squeeze firmly with your hands or a clean cloth until almost dry — this step is essential so your tzatziki stays thick and creamy.
- 2
Transfer the squeezed cucumber into a bowl. Add the thick plant yogurt, minced garlic, chopped dill, lemon juice, vinegar, and olive oil. Stir thoroughly until completely combined and smooth.
- 3
Season generously with black pepper and taste — add more salt, lemon, or garlic to your liking. Adjust until the flavours feel bright, creamy, and perfectly balanced.
- 4
Cover and refrigerate for at least 30 minutes before serving — this allows the flavours to blend beautifully. Drizzle generously with extra olive oil and a sprinkle of fresh dill on top. Serve cold with pita bread, crudités, or grilled dishes! 🥒🍋🌿