I didn’t know that vegan tzatziki could be so delicious…until now! Friends, let’s do this!
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!
Simply mix all together and there you have it! Creamy, tangy, delicious tzatziki ready to be spread on all the things.
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!
6-Ingredient Vegan Tzatziki
- 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.
*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) brand is 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 Per Serving (1 of 7 quarter-cup servings)
- Calories: 131
- Fat: 12.6g
- Saturated fat: 11.1g
- Sodium: 36mg
- Carbohydrates: 5.3g
- Fiber: 1.6g
- Sugar: 2.1g
- Protein: 1.8g