Creamy, fresh, garlicky and slightly lemony this vegan Tzatziki is sure to make your taste buds truly happy. Pre-vegan I loved tzatziki on anything Mediterranean inspired — greek potatoes, spanakopita (spinach pie), gyro wraps, falafel, eaten in embarrassingly large quantities on the couch with pita bread paired with a Netflix binge… you get the picture. So you can imagine my very temporary disappointment when I thought perhaps I couldn’t enjoy this creamy dip without the dairy.
Enter non-dairy yogurt. Authentic tzatziki is made with greek yogurt so its extra thick. That used to be my preference, but I actually started making this dip with non-fat yogurt before entering the plant based world and thought it was just as delicious. Dairy-free yogurt is definitely closer to a non-fat or 2% yogurt consistency, but don’t fret it just means you can eat more of it ;). My current favourite brand of non-dairy yogurt is Silk Unsweetened Cultured Coconut. This isn’t sponsored, I just really love their yogurt. I’ve found it to be available at all major grocery stores that I’ve gone into as well, so hopefully it is easy to find near you. What I love about this yogurt is that the taste of the coconut yogurt is super mild and doesn’t interfere with any of the delicious garlicky, dilly, lemony, cucumber flavours of the dip. But, there are plenty of delicious dairy-free alternatives out there though, so pick one that works with your taste preferences. Personally, I steer clear of soy-based yogurts for this recipe as I don’t enjoy the soy flavour with tzatziki.
This vegan tzatziki is easy to make, super fresh, creamy and holds well in the fridge for up to 4 days. Its quick to make for entertaining last minute guests, adding as the perfect finishing touch to a Greek-inspired meal, or for personal indulgence as you watch your favourite TV show!
- 1/2 of an English cucumber (roughly 7″ in length), shredded
- 1/2 tsp salt
- 1 large, or 2 small garlic cloves, minced
- 1 tbsp fresh dill, chopped
- 3/4 cup plain, unsweetened non-dairy yogurt
- 3 tsp lemon juice
- Shred the cucumber on a box grater
- Place the grated cucumber into a fine mesh strainer, over a bowl and add the 1/2 tsp salt to the cucumber. Mix together and let sit for 10 minutes. This will bring out the water from the cucumber so the dip isn’t watery.
- In a separate bowl, mix the minced garlic, dill, lemon juice and yogurt together.
- Once the cucumber has sat, press on the cucumber mixture with a spoon, fork or your fingers to press out any extra moisture. Add the drained cucumber into the bowl with the yogurt mixture and mix well.
- You can serve this right away, but it is best if you let it sit at least 30 minutes for the flavours to blend together.