Last Updated on April 9, 2022 by Ellen Christian
Looking for a vegan tzatziki recipe? Try this healthy chilled cucumber dip or the keto modification today and see why it’s my favorite.
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I’ll admit it, I have a weakness for dips. Some days, I try to be good and dip carrot sticks and celery. On other days, I enjoy pita wedges, tortilla chips, or bagel crisps.
Vegan Tzatziki Recipe
I like having options when I cook. This recipe can easily be made vegan if you follow that diet. Or, you can make it with full-fat dairy if you are looking for Keto recipes.
I’ve tried it both ways and I have to say that it’s absolutely delicious. I didn’t know a dip recipe could be this healthy and yummy at the same time.
If you’re having cravings for a healthy snack, this is definitely an option that you need to try. Just choose to dip fresh vegetables rather than something that’s grain-based.
I originally shared this recipe in 2012 and wanted to update it with better photos and share it again in case you didn’t see it the first time.
What is tzatziki?
So, if you’ve never heard of this type of dip before, let me explain. Tzatziki is a chilled cucumber, yogurt dip, or sauce. It’s popular in Greek cuisine.
Some people believe that it was based on an Indian recipe that is very similar called raita. The main difference seems to be that raita is made with plain yogurt and Tzatziki is made with Greek yogurt so it is slightly thicker.
How to make vegan tzatziki
So, since this dip is created with Greek yogurt, the only real substitution you need to make is to use coconut yogurt or another vegan yogurt instead of Greek yogurt.
Everything else in this recipe is vegan. Check out the video for a step-by-step tutorial.
What you need to make tzatziki
- Mesh strainer
- Mixing bowl
This is a really easy recipe that requires just a few simple tools and ingredients to make.
Once the cucumber is grated, you are basically just mixing everything together. It takes only a few minutes to make.
Do you remove the skin of the cucumber?
No, you should leave the skin on when you grate the cucumber. It adds flavor and texture to your vegan tzatziki.
Just wash the cucumber well and grate it finely with a box grater. Compost the ends that you don’t use.
If you’d like to remove the seeds before you make this, you certainly can. Just scoop out the center of the cucumber. But, I honestly love it the way it is.
What can you do with vegan tzatziki?
My favorite way to enjoy this is as a dip. But, you can also use it in place of any yogurt sauce. It’s delicious on your favorite gyro. Or, for my non-vegan friends, you can top chicken, falafel, or burgers.
If you’re not vegan, you may want to try it on my Gyro meatloaf.
Vegan tzatziki garnish ideas
- Lime wedge
- A drizzle of olive oil
- Fresh mint
How to store leftover vegan tzatziki
If you have leftovers, you can place them in the refrigerator for up to three days. Just stir it well before you serve it the second time.
This does not freeze well. So, it’s best to make only what you will enjoy in one sitting.
More cucumber recipes
We have so many cucumbers in the summer when our garden is going crazy. These are my favorite ways to use them up besides this vegan tzatziki recipe.
You are going to love this easy quinoa salad recipe! Make this healthy salad with cucumber, tomato, and feta cheese today and see.
This chilled cucumber soup with Greek yogurt is a cool and refreshing light lunch on a hot summer day. And, it’s a wonderful way to use up extra cucumbers.
Looking for raw organic recipes? Try this easy cucumber salad with dill today. It’s easy to prepare and doesn’t heat up the kitchen in the summer.
Cucumber Salad with Mayo is one of our favorite salad recipes. Find out how to make this Pennsylvania Dutch cucumber salad recipe right here.
This Pipino Salad recipe is one of our favorite cucumber dill salads. Every year, we have so many cucumbers in our garden that I run out of ideas. While I often make pickles, sometimes I want to do something a little bit different.
- 1 1/2 cups of coconut yogurt (or Greek for Keto)
- 1 large cucumber, grated
- 1 medium garlic clove, peeled & minced
- 2 tbsp finely chopped fresh dill or mint
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp sea salt, to taste
- freshly ground black pepper
- Mix the yogurt and cucumber in a medium bowl.
- Stir in the garlic, dill or mint, olive oil, and vinegar to combine.
- Season to taste with salt & pepper.
- Refrigerate before serving or dive in right away.
- Serve garnished with dill and/or mint.
Amount Per Serving: Calories: 85Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 172mgCarbohydrates: 12gFiber: 1gSugar: 10gProtein: 2g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.