6-Ingredient Vegan Tzatziki

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Cutting board with a bowl of Vegan Tzatziki surrounded by key ingredients and veggies for dipping
Wood cutting board with coconut yogurt, lemon, garlic, olive oil, cucumber, salt, and fresh dill for making Vegan Tzatziki

I didn’t know that vegan tzatziki could be so delicious…until now! Friends, let’s do this!

Origins of Tzatziki

Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Greek cuisine. It’s thought to have been inspired by a similar Indian sauce called raita.

Our plant-based version is similarly cool and creamy, but made without the dairy!

How to Make Vegan Tzatziki

It all starts with my 2-Ingredient Coconut Yogurt, which creates the perfect creamy base for this dip.

Next comes a finely grated cucumber, garlic, lemon juice, salt, and pepper! Last but not least is dill, which adds some much-needed herby flavor – serious swoon!

Wood cutting board with a bowl full of chopped ingredients for making Vegan Tzatziki

Simply mix all together and there you have it! Creamy, tangy, delicious tzatziki ready to be spread on all the things.

Bowl of gluten-free Vegan Tzatziki on a wood cutting board with veggies for dipping

I hope you all LOVE this dip! It’s:

& SO delicious

This would make the perfect dip for fresh vegetables and olives. It also pairs especially well with dishes like my Traditional Vegan Falafel, Chickpea Shawarma Sandwich, Red Pepper Tabbouleh, and even Vegan Naan and Flatbread. Plus, stay tuned for my Greek-inspired take on a Buddha Bowl!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bowl of delicious Vegan Tzatziki

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.
Author Minimalist Baker
Bowl of homemade Vegan Tzatziki beside carrots, cucumber, dill, and lemon
4.91 from 53 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 7 (1/4-cup servings)
Course Sauce
Cuisine Gluten-Free, Greek-Inspired, Vegan
Freezer Friendly No
Does it keep? 5 Days


  • 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 1/2 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 1/2 Tbsp lemon juice
  • 1-2 Tbsp extra virgin olive oil (optional // for flavor and richness)


  • 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.


*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 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

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My Rating:

  1. Randiah says

    I made this with veganaisse instead of yogurt and didn’t strain the cucumbers. It came out perfect! Of course I added lemon juice, salt, and dill to my liking but this was a great base recipe and super simple!!

  2. Caroline says

    Delicious! I used Kite Hill Protein plant-based yogurt because that’s what my regular grocery store had. Excellent flavor, but a bit thin with that substitution. Next time, I’ll make the trip for the recommended yogurt!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karyn, we think that should work! If your almond milk yogurt is thin, take a look at the notes below the recipe!

  3. Samantha Clinton says

    I got a yogurt that tasted way too much like coconut. :( Will try coconut yogurt recipe next time

  4. Bruce says

    Outstanding! I always thought tzatziki would be difficult, so I suffered through mass-produced brands I’d find in the store. Never again! Thank you so much!

    Note, I made a few substitutions, based on availability and time:

    Oatly plain yogurt — a little thin for this recipe, next time I’ll make sure I use a true Greek style product, if I don’t make the coconut base.

    Garlic powder instead of fresh minced garlic — I went low, I’ll seriously increase the amount next time if I’m not using the real stuff.

    Cucumber — not a sub, but a suggestion to follow the recipe and make sure you squeeze out as much water as possible. I probably should have done it longer/harder, the thinness of the final product was probably due in part to excess moisture from the cucumber.

    Salt & pepper — I added more than a pinch, but we like salty/peppery/savory food in our house. Use the recipe as a starting point, then add more seasoning as you see fit.

  5. Christy S. says

    Made this recipe today and used Cashew Yogurt from Foragers. It came out so delicious and I will use it as my new sour cream substitute.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review and for sharing your modifications, Christy!

  6. Annette says

    I really enjoyed the content and thoroughness of your coconut yogurt video. What confused me was the mention of coconut milk while holding coconut cream. They are completely different products. I will definitely try your recipe using coconut cream because I think that is what you used. Thank you so very much for sharing your recipe and video.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annette, we can see how that might be confusing! We find either one works. It just depends how thick you want the yogurt to be.

  7. Jessica says

    This recipe was perfect! Came together so easily and tasted amazing. I used a store bought coconut yogurt and added lots of extra dill. Paired well with falafel.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm – we love to hear this! Thanks for the lovely review, Jessica! Glad you enjoyed. xo

  8. Jenna Scott says

    I just made this. It came together in about 20 minutes. I used coyo coconut yogurt, fresh lemon and fresh dill. I put the olive oil in too. It tastes amazing!!!!! Taking it to work tomorrow for potluck and will serve with grilled salmon tomorrow for dinner.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ashley, it will depend on the brand. We find some brands of almond yogurt have an unpleasant flavor. As for the texture, it won’t be as thick, but should be okay. Hope that helps!

    • Heather says

      I made this today with homemade soy yogurt (that came out a bit too runny). But it is perfect in this recipe and now I have a delicious dressing for my salads this week. Your recipes are so dependable!

  9. Elizabeth says

    Turned out great! Very tasty! The coconut and cucumbers weren’t over-powering which made my dad happy because he doesn’t like coconut flavored things.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! Thanks, Molly. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  10. Sam Rich says

    I loved this recipe! I used a different store bought yogurt (Forager Cashew yogurt), but it still turned out great :) I added just a bit more lemon juice since I think the particular brand I used really hid the tang/brightness, but otherwise this worked like a charm :D

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jessica, as long as it doesn’t have too strong of a flavor on its own, it should work. We’d suggest scanning the comments to see what types other readers have tried. Hope that helps!

        • Seia says

          We used unsweetened cashew yogurt and it was great! Cashew yogurt doesn’t really taste like anything so it’s perfect when you need a ‘blank slate’.

  11. Nicole says

    So good! And forgiving: I didn’t have cucumber but went ahead without as this sounded amazing to make with a meal featuring the better-than-restaurant falafel (also amazing), and it was delicious. I used dairy yogurt as I’m not vegan and dried dill as I didn’t have fresh. I’ll be sure to try this in future with fresh dill and cucumber, I imagine it’s even better.

      • Deborah says

        I made this today for a quick sauce to put over leftover rice, baked tofu & peas. Before becoming vegan, I loved Tzatziki but hadn’t tried “veganizing” it myself. Your recipe is a great base (your recipes rarely disappoint). I used Cocojune coconut yogurt & had no fresh dill, so used dried. I think that was the only downfall, because the dry was a little too bitter. Next time I’ll plan for it & have fresh dill as your recipe says. I added more lemon & more cucumber to cut the bitterness & thought it was great. Looking forward to making cyan souvlaki to use it again!
        Thanks so much for your wonderful work!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yay! Thanks so much for the great review and for sharing your modifications, Deborah!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’ve never tried that, but sounds amazing! Maybe start with 1/4 small roasted beet and add more to taste?

    • Sydney says

      I want to try this yummy sounding taziziki sauce, but I don’t see the name of the recommended store-bought yogurt. Am I overlooking it? Can’t wait to make it!!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sydney, our favorite unsweetened (Greek style) brands are Culina and CoYo, which can be found at Whole Foods and most health food stores.

  12. Kedi says

    OMG!!! This was so good! Especially with your Crispy Quinoa Sweet Potato Fritters. Extra virgin olive oil is the perfect finishing touch!

  13. Lauren Beach says

    Easy and delicious! I used Kite Hill brand yogurt (they didn’t have the recommended brand at my store). We made this twice in 2 weeks…tastes fabulous on falafel sandwiches! Thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think it would freeze well, but if you give it a try, let us know how it goes!

  14. Denali says

    Delicous! The whole family enjoyed. We had this with falafel and pita and it was a great combo. Tzatziki was one of my favorite dips before going vegan so I’m grateful to have found this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad everyone enjoyed it, Denali! Thanks so much for the lovely review! xo

  15. Amy says

    I follow this recipe, except sub half vegan sour cream and half vegan mayo for the yogurt. Makes it richer and thicker

  16. Anita says

    I am really falling quite in love with this website!! The star ratings are so well deserved! This recipe is absolutely delicious! I used Kite Hill Plain Unsweetened Almond Milk Yogurt Greek Style and this is my first time trying a vegan greek yogurt. It’s freakin good and with live cultures to boot! Thank you so much for these recipes…will be trying this sauce with Shwarma Sandwiches for dinner tonight!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you are enjoying our recipes, Anita! We’ll have to give that yogurt a try! Thanks so much for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, it will have a slight coconut taste. You could maybe try with an almond-based yogurt instead? But we haven’t tried it so we can’t guarantee results.

  17. Lexi says

    Made this recipe along with Minimalist Baker’s Naan and the Falafel – INCREDIBLE! What a fun dinner! Easy and can’t recommend enough.

  18. Maddie says

    This has been my go-to recipe for about 2 years now!! I have tried a couple others, but nothing compares!

    A couple things I have modified:
    1 – I use Kite Hill Greek Style yogurt, it has the thicker consistency I like and then I don’t have to make my own from scratch. Usually I can only find this at Whole Foods, and let’s be honest, entering that place is DANGEROUS for your wallet! I have made this with regular almond based yogurt, but I let the water drain through a cheesecloth overnight before I use it!

    2 – After I mince the garlic, I put it on a small frying pan and heat it for a few mins before I mix it into the recipe. I do this because I meal prep for the whole week, and I found that by the end of the week this recipe had way too much of a kick to it with that fresh garlic. Putting it on the pan first seems to tone down the strength of the garlic so it doesn’t become overpowering. If you plan on eating most of this recipe within a couple days, you probably don’t have to do this.

    After I transitioned to a plant based diet, the #1 thing I missed was tzatziki!! Thank you so much for this recipe. My coworkers always comment on how good it smells when I bring it for lunch, and are shocked that it is non-dairy!

  19. Leanda says

    I’m not a fan of dill so I used homegrown chives. I couldn’t get the coconut yoghurt and found Nakula Natural yoghurt… is delicious. Thank you!

    • Lexi says

      This recipe is absolutely fantastic! I’ve missed being able to eat tzatziki and this recipe is so easy to make and absolutely delicious. I used the Culina yogurt, which is one of my favorite brands and it was perfect. I am so happy to have such an easy way to make one of my favorite sauces, thank you!!

  20. Amber says

    I made this today for a falafel gyro, and it was so amazingly delicious!! My partner loved it as well! I didn’t have time to make the coconut yogurt before so I just used a can of coconut cream and it still turned out great. It got thicker after letting it sit for about an hour ~ Can’t decide which consistency was my favorite, both delicious!! Will definitely be making this again. Thank you, Minimalist Baker! ✨

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think it would freeze well, but if you give it a try, let us know how it goes!

  21. Nadllyve Grisales says

    I found this recipe very tasty and easy to do. In my case, I had to add a 1/2 cup more of oat flour.
    Thank you!

  22. Lydia B Fiedler says

    Thanks for this recipe – I miss dairy so much! I used Culina yogurt, and I found that I had to add another teaspoon of lemon juice.

    I use Real Salt sea salt, which is less salty than table salt, so if using that, add 1/2 tsp. of Real Salt, not a pinch.

    I used Christopher Ranch jarred minced garlic, and it hasn’t been in the fridge very long, but I think powdered garlic might disperse more evenly – has anyone tried that?

    • Rachel says

      Delicious! I ended up doubling the garlic, dill, and lemon juice. When I initially made it, it was a little too sweet, but after ~12 hours in the fridge it was perfect. All the flavors blended together perfectly.

  23. Sara says

    I made this today but used unsweetened soy yogurt instead of coconut yogurt and it was absolutely delicious! I will definitely make this again in the future. Thanks!

  24. Jessi says

    I made this and it was delicious! I used kite hill plain Greek yogurt (almond milk) and a little less garlic (not a huge fan) and it was amazing! Will be making again.

  25. Laura says

    Hi! I just made this recipe and it was fabulous!!! I used unsweetened soy yogurt and added a lot more lemon juice. I guess this particular yogurt (from company Soyade) has mild taste and wasn’t sour enough to my likening. I paired tzatziki with your easy vegan falafels and just could not stop eating the combo! Loved it, thanks so much! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. We are so glad you enjoyed these recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

      • Laura says

        Yes, sure, will definitely leave a rating next time :)
        (Sorry, didn’t notice the little stars above the comment, I guess my brain was in the tzatziki heaven) :D

  26. Tracy says

    I made this with parsley instead of dill (because it’s what I had!) and used kite hill plain unsweetened greek yogurt – so, so lovely!! We had whole wheat pita stuffed with veggies, falafel, hummus, and then topped it with this sauce. Really made it bright, tangy and flavorful!

  27. Gabriela says

    SO GOOD! Refreshing and delicious. I added 3 big bulbs of garlic, for a more garlic-y flavour, but next time I might tone it down haha Going to be a perfect pairing with my seitan gyros. Thanks Dana for the recipe :)

  28. Wendy says

    The coconut make this an unpleasing mix of sweet and the expected bitter flavors in tzatziki. Unless you are looking for a very different flavor, I’d stick to the traditional flavors. I love coconut, but not with these accompaniments.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy, sorry to hear this didn’t turn out as you expected! Do you mind if we ask what brand of coconut yogurt you used?

  29. Brittany says

    My husband has been missing tzatziki since I went vegan and refuse to buy dairy. He loves gyros so I used this on tempeh gyros for dinner & now we’ll use this recipe all the time! I’ve never gone wrong with one of your recipes. They’re always a hit. We subbed almond yogurt for coconut and it tasted great. Love how much it makes. Taking it to a party as a dip for veggies.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Brittany. We are so glad you and your husband enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  30. Janet Evpraxia Wehlitz says

    My husband has trouble digesting cucumbers; could zucchini be substituted for the cucumbers?

    Thanks for all your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janet, we aren’t sure if that would work, but if you try it, we suggest adding a little water to compensate for zucchini having a lower water content than cucumber. If you give it a try, we would love to hear how it goes!

  31. Robbie Aaron says

    Ok, literally just got done making this for a vegan gyro.


    This was the perfect blend of everything. Fresh dill, I crushed my garlic into a paste, and basically followed everything as is. It was so easy and came out exactly how I wanted it to taste.

    I ended up using seitan & sprinkled on some Old Bay Seasoning, chopped tomatoes, chopped some of the extra cucumber I had, a little spinach, & some shallots, smoothed on this delicious tzatziki on a freshly warmed pita: heaven. Had quite a bit leftover so I am excited to see what other things I can incorporate this sauce into! Thanks so much for the great recipe!

  32. Hanna says

    I made this with Unsweetened So Delicious Brand coconut yogurt and it turned out pretty well. I used dried dill and didn’t like how it turned it kind of a grayish green that looked less appetizing than traditional tzatsziki, but maybe that wouldn’t happen with fresh dill?

  33. Beth says

    Wow this was even more amazing than I had dared hoped! And it didn’t have a coconut flavour to it at all! I used the Nudie brand of Natural Coconut Yoghurt (in Australia). I will definitely be making this recipe again and recommending it to others. Thanks for such a great recipe! So yum!!

  34. Miranda says

    Can I use follow your heart vegan mayo instead of coconut yogurt,? I’m not fan of coconut flavor.Love all your recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Miranda! We haven’t tried and can’t say for sure, but its worth a shot! Let us know if you experiment with the recipe :)

  35. John says

    I’ve missed having Tzatziki sauce ever since becoming vegan, so this is such a blessing! I didn’t have dill on hand so I used fresh mint and it was still really delicious. Can’t wait to try it with dill!
    I put it on your vegan simple falafel on salad, added some hot sauce as well, and it was divine!


    I made this for the first time and it was delicious. I’m a vegan, always trying to veganize everything I can.. I like homy dishes. I made so many of your recipes and never, ever disappointed me. I served this Tzatziki with hot, spice veggies and Seitan stew and couscous. I had some steam potatoes – my husband loves them-and it was a success. I used store bought vegan yougurt Kite Hill..

  37. Maralina says

    I’m “pegan” or vegan, low carb and sugar-free so I can’t do most vegan yogurts. Has this been tried with vegan sour cream? I used to make tzatziki using straight sour cream or Greek plain yogurt. Some of the vegan sour creams are more diet-friendly although perhaps not as tasty. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maralina! We do have a vegan sour cream recipe which you can find here, but we haven’t tried making this with one. If you experiment with it, report back on how it goes!

  38. Amanda says

    I made this to go with gyros and it was awesome! Super quick to make too. I used Cocoyo brand yogurt which was nice and thick. Next time I make this I’m going to halve the amount of garlic – since it’s raw, it was a little strong. Delicious, thank you for this great recipe!

  39. Michelle says

    I just made this recipe with the two ingredient coconut milk yogourt recipe you shared, and I am so amazed at myself right now :) I did it ! It worked :)))) Thanks, it really looks and tastes great.

  40. Morgan says

    I was just curious how you think tofu might work in this recipe, maybe silken? Unfortunately my fiance can’t have coconut products and I’ve been trying to figure out a solution!


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried it and can’t say for sure. If you experiment with it though, report back on how it goes!

  41. Krystyn says

    I just recently found out I have to eliminate dairy from my diet and have been searching for a recipe like this to try as I absolutely love greek food! How long do you think this would keep in the fridge? Provided we don’t eat it all in one sitting! Haha.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Stored in the refrigerator, it will keep for up to 5 days, sometimes longer depending on freshness of yogurt.

  42. Eileen says

    Fantastic! I was out of lemon and used lime, and it was still great! Easy and delicious! Will be making frequently.

  43. meg says

    this is so delicious! i just made it to serve over your curry-roasted fennel salad. such a hit!

  44. Aclh says

    Hi! I made this with unsweetened plain almond yogurt and it was great! I also made an extra batch made from coconut yogurt and it was awesome ? haha so I like them both. Thanks for the great recipe. I made the chickpea schwarma wraps ?? Sooooo good

  45. Rebecca Lake says

    I just made this with a few changes. I used two cups of Kite Hill yoghurt, 3 heaping Tbsp of chopped fresh mint, 3 small asian cucumbers shredded and drained, 4 garlic cloves minced, and 1 Tbsp white mellow miso for some unami. Delicious! Thank you for the inspiration!

  46. Brielle says

    Made this using Kite Hill almond plain (unsweetened) yogurt. Came out DELICIOUS. I’m sure it would be even better with the homemade coconut yogurt, but I didnt have the time. Perfect blend of herby and tangy. Really missed tzaziki since being vegan, can’t believe I waited 4 years to find a vegan recipe!

  47. Amy says

    I made this for a vegan Mezza feast this weekend. I was worried that it would taste like coconut, but it was absolutely divine. Delish! No coconut flavor at all, and it added exactly what my falafel sandwiches needed.

    I didn’t have time to let the yogurt sit for more than a day, so it wasn’t terribly thick. I want to try it again with a couple of days to spare. But the taste was delicious.

  48. LO says

    I never leave reviews. I HAD TO!!! This is unbelievable and so easy. LOVE LOVE LOVE!!!
    That coyo yogurt is to die! Just a simple delicious recipe. Thank you!!

  49. Nancy says

    This might sound insane but its the world’s greatest recipe and Im so obsessed Ive sent it to multiple friends. Im currently sitting here waiting for my chickpeas to bake to have my t h i r d greek night this week, all because of this recipe. I do not like coconut things but the ever so slightest tinge of coconut in this lovely yogurt works well, I over do the dill because I love it and I don’t skimp on the garlic. Its heaven. My non vegan food loving husband is a huge fan. Thank you!!!!

  50. Susanna says

    WOW, this is such a great idea! I total love coconut yoghurt and never came up with the idea of using it for this recipe, I always user regular greek yog!

    • Giselle says

      Lindsay, I am going to make it now with the Kite Hill PLAIN almond yogurt because it’s the closest to a regular milk yogurt regarding tartness and it’s not sweet at all! I just decided to give it a try a couple months ago after almost giving up on making tahini because all the other types of vegan yogurt were just sooo sweet, yuck ?
      My twin adapted Dana’s recipe last night with Kite Hill and said it was outstanding!!!
      Oh and Dana, I will make your GENIUS idea for the coconut yogurt made with the canned coconut milk soon as well!! Thank you!! ????❤️

    • Kaley says

      Turned out great! I ran my cucumber through the juicer, which gave me perfectly chopped up and strained cucumber bits. I drank the juice. I couldn’t find any plain coconut milk greek yogurt even at Whole Foods, so I used kite hill almond Greek and it turned out awesome! The strong flavors of lemon, garlic, cucumber and dill cover any hint of almond anyway. I used it on your traditional falafel which I will review also.

  51. Kathryn says

    Yessss. You’re a hero. I’ve attempted my own vegan tzatziki many times, but I’ve never been fully satisfied with the results (I used store-bought nondairy yogurt, which was always too sweet). Can’t wait to try this!