This vegan tzatziki recipe is made with yogurt, fresh dill, grated cucumber, garlic, and lemon juice. No added oil!
Vegan yogurt tzatziki has been a staple sauce in our house for years. It’s perfect as a dip with pita bread and vegetables or as a drizzle on wraps.
You can’t go wrong with this tzatziki, it goes well on just about everything and keeps great in the fridge.
Tips for making the best Vegan Tzatziki
You definitely first need to find an unflavored vegan yogurt that you like the best. My favorite is Silk’s plain soy-based yogurt alternative. It’s typically easy to find and comes in a large container. Silk also has an almond milk yogurt alternative, but there’s also Daiya’s Greek Yogurt Alternative, So Delicious Coconut Milk Yogurt Alternative, Kite Hill Artisan Almond Milk Yogurt, Forager Dairy-Free Cashewgurt, and more!
When I first started making homemade tzatziki, I wouldn’t take the extra time to grate the cucumber. I would just dice it up super small and call it a day. While that was fine and I actually enjoyed the soft bite, grating the cucumber gives the sauce a really nice texture and consistency. Make sure you really drain the cucumber well though, no matter what! I used to squeeze it through paper towels but now I have a cheesecloth, either will work just make sure to do it.
My last tip is really more of a rule: Use fresh dill!!
Vegan Yogurt Tzatziki with Fresh Dill (No Oil!)
- 2 cups vegan yogurt of choice
- 1 packed cup grated cucumber drained
- 1 tablespoon chopped fresh dill
- 1 large garlic clove minced
- Juice from 1/2 lemon
- Salt and pepper to taste
- In a large bowl, combine vegan yogurt, drained grated cucumber, chopped fresh dill, minced garlic, lemon juice, salt, and pepper. Taste and adjust seasoning, if needed.