6-Ingredient Vegan Tzatziki
Easy, 1-bowl vegan tzatziki made with 6 simple ingredients! Creamy, tangy, and the perfect dairy-free alternative to traditional tzatziki.
Servings 7 (1/4-cup servings)
Ingredients
- 1/2 large cucumber (unpeeled + finely grated // as original recipe is written ~1 cup grated, will shrink to ~1/4 cup after drained // organic when possible)
- 1 ½ cups coconut yogurt* (see notes for store-bought recommendations)
- 3 cloves garlic (minced)
- 1/4 cup finely chopped fresh dill (or 2 Tbsp dried dill per 1/4 cup fresh)
- 1 pinch each sea salt and black pepper (plus more to taste)
- 1 ½ Tbsp lemon juice
- 1-2 Tbsp extra virgin olive oil (optional // for flavor and richness)
Instructions
- Finely grate cucumber with the skin on - should yield about 1 cup (amount as original recipe is written // adjust if altering batch size). Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup (amount as original recipe is written // adjust if altering batch size).
- Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.
- Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.
- Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.
- This Tzatziki is delicious on its own, but it also pairs well with Greek-inspired recipes like these Traditional Vegan Falafel, Tabbouleh Salads, Shawarma Sandwiches, or Buddha Bowls.
Notes
*If your coconut yogurt is thin, pour over two layers of cheesecloth laid in a fine mesh strainer set over a mixing bowl and strain overnight until the excess liquid has drained out.
*One batch of my coconut yogurt recipe yields 1 1/2 cups of yogurt, which is the perfect amount for this recipe. Be sure to use the brands of full-fat coconut milk and probiotics I recommend for best results.
*If you aren’t making your own coconut yogurt, my favorite unsweetened (Greek style) brands are Culina, Cocojune, and CoYo, which can be found at Whole Foods and most health food stores.
*Recipe adapted from Live Eat Learn.
*Nutrition information is a rough estimate.
*One batch of my coconut yogurt recipe yields 1 1/2 cups of yogurt, which is the perfect amount for this recipe. Be sure to use the brands of full-fat coconut milk and probiotics I recommend for best results.
*If you aren’t making your own coconut yogurt, my favorite unsweetened (Greek style) brands are Culina, Cocojune, and CoYo, which can be found at Whole Foods and most health food stores.
*Recipe adapted from Live Eat Learn.
*Nutrition information is a rough estimate.
Nutrition (1 of 7 servings)
Serving: 1 quarter-cup servings Calories: 131 Carbohydrates: 5.3 g Protein: 1.8 g Fat: 12.6 g Saturated Fat: 11.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 36 mg Fiber: 1.6 g Sugar: 2.1 g