This vegan tzatziki is made with just 7 ingredients, all super easy to find, and comes together in minutes. All you need is a cucumber, some thick yogurt, and a few other pantry ingredients.

Serve your vegan yogurt dip with some vegetables and another dip like harissa dip, or mixed into a Greek chopped salad. Or go for the classic crackers and dip, maybe alongside some marinated olives for a simple grazing plate.

Pita bread being dipped into a bowl of tzatziki.
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You might already have everything you need to make dairy-free tzatziki, and if not, it's all easy to find at just about any grocery store!

Vegan tzatziki ingredients with labels.

Ingredient Notes and Substitutions

  • Yogurt: look for a vegan yogurt that's labeled as thick, Turkish-, or Greek-style. I like Yoggu coconut yogurt for this recipe.
  • Cucumber: an english cucumber is ideal, but other types will work too. Avoid any that have really bitter seeds, like a too-large garden cucumber.
  • Garlic: the raw garlic is an important part of tzatziki, but if you're sensitive to it, you can reduce the amount to one clove.
  • Dill: if you can't get fresh dill, substitute a tablespoon of dried dill instead.

How to Make Vegan Tzatziki

Tzatziki steps 1 to 4.

Step 1: grate the cucumber with the large side of a box grater.

Step 2: press the water out of the cucumber with a spoon and fine sieve.

Step 3: add the ingredients to a mixing bowl.

Step 4: mix until well combined and serve.

Top Tips

  • Use cashews instead: if you prefer to use cashews instead of yogurt, soak 1 cup overnight in water, then drain and add ½ cup water to a blender and puree. Double the amount of lemon juice for more tang.
  • Salt the cucumber: if you're worried that your cucumber is really watery or bitter, shred it, then sprinkle with salt and let it sit in a sieve for about 10 minutes. Rinse, then squeeze out the excess water and add to the yogurt.
  • Add lemon zest: it's not traditional, but it's delicious! Finely zest the skin of one lemon and add it to your dip for a citrus twist.
  • Let it rest: for a more flavourful tzatziki, let it sit, covered, for at least half an hour in the fridge before serving.

How to Store

Storage: keep tzatziki in a sealed container in the fridge for 3-4 days.

Freezing: while this can be frozen, the texture isn't great after it thaws, so I don't recommend it.

A bowl of yogurt dip topped with dill.


What is a good vegan substitute for Greek yogurt?

There are a lot of great strained vegan yogurts these days! Look for one labeled thick or Greek-style. I like coconut yogurt for this recipe.

What can I use instead of lemon in tzatziki?

The best substitution for lemon juice is white wine vinegar, but apple cider vinegar is pretty good too. Reduce the amount by about half.

Why is my tzatziki bitter?

The bitterness might be coming from a more bitter cucumber (to avoid this, remove the seeds) or a bitter olive oil. Choose a mild oil for tzatziki.

More Vegan Dips

If you make this Vegan Tzatziki or any other vegan snacks on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Pita bread being dipped into a bowl of tzatziki.
Print Recipe
5 from 1 vote

Vegan Tzatziki

Your favourite Greek dip made plant-based: this vegan tzatziki is made with just 7 ingredients, all super easy to find, and comes together in minutes.
Prep Time5 minutes
Total Time5 minutes
Servings: 6
Author: Sophie


  • ½ cucumber English
  • cups thick yogurt
  • 2 garlic cloves grated
  • 2 tablespoons olive oil extra virgin
  • 2 tablespoons chopped dill
  • 1 tablespoon lemon juice
  • ½ teaspoon salt


  • Grate the cucumber on the large side of a box grater.
    ½ cucumber
  • Place the grated cucumber in a fine mesh sieve and press with a spoon or your hands to press out most of the water.
  • Add the drained cucumber to a bowl with the yogurt, garlic, oil, dill, lemon juice, and salt. Mix well to combine.
    1½ cups thick yogurt, 2 garlic cloves, 2 tablespoons olive oil, 2 tablespoons chopped dill, 1 tablespoon lemon juice, ½ teaspoon salt
  • Top with extra dill and serve immediately, or cover and refrigerate for 30-60 minutes for a stronger flavour.


Calories: 130kcal

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