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!
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:
Creamy
Tangy
Lemony
Herby
Satisfying
& 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
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 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)
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
*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.
Elise says
Great recipe! I used Cocojune coconut yogurt that I got at fresh market and it’s thick and creamy!
Lovely! Thank you for sharing, Elise! xo
Val says
I made this with my garden cucumbers (kept the juice for iced cuke water) and Trader Joe’s cashew yogurt. I unfortunately did not have fresh dill but it is still excellent. Ate with TJs falafels and crudités. Will make again!
Lovely! That sounds like a delicious meal. Thank you for sharing, Val!
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!!
Lovely! Thanks so much for sharing, Randiah!
Sheila says
Made it exactly as written except cashew milk yogurt and it’s amazing! Thank you!
Amazing! We’re so glad you enjoyed it. Thank you for sharing, Sheila! xo
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!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Caroline!
Karyn Seglin says
My husband isn’t a fan of coconut yogurt, can I use almond milk yogurt?
Hi Karyn, we think that should work! If your almond milk yogurt is thin, take a look at the notes below the recipe!
Samantha Clinton says
I got a yogurt that tasted way too much like coconut. :( Will try coconut yogurt recipe next time
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.
We’re so glad you enjoyed it, Bruce! Thank you for sharing!
Jamie says
What ingredient(s) makes this not freezer friendly?
The coconut yogurt
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.
Yay! Thanks so much for the wonderful review and for sharing your modifications, Christy!
Tracy says
I made the coconut yogurt and used the tzatziki for a toping for fish tacos, delish!
Yumm! Thanks so much for the review, Tracy!
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.
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.
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.
Yumm – we love to hear this! Thanks for the lovely review, Jessica! Glad you enjoyed. xo
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.
Woohoo! We’re so glad you enjoy it, Jenna. Thank you so much for sharing! xo
Ashley says
I accidentally bought almond yogurt instead, would that work too or does it need something thicker?
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!
Aw, thanks Heather! We’re so glad you enjoy our recipes! xo
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.
Yay! Thank you for sharing, Elizabeth! xo
Sydney says
Is is better to use a regular cucumber or can an English seedless cucumber be used? Thanks! :)
English seedless would be great here!
Sydney says
Awesome! Thank you…making it this weekend to use for veggie pinwheel dip! :)
Very cool! Let us know how it turns out!
B says
Wonderful!
We’re so glad you enjoyed it! xoxo
B says
I have mad this before many times…but as usual your recipe is the best!!! Thank you!
Molly says
Great recipe. I used Silk’s Plain Oat Yogurt and it worked wonderful.
Great! Thanks, Molly. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
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
Yay! Thanks so much for sharing, Sam!
Jessica says
Will any vegan yogurt work? Coconut gives me really bad digestive problems
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’.
Wonderful! Thank you for sharing, Seia!
Akaya says
This stuff is delicious! I had unsweetened cashew milk yogurt on hand so I used that. It came out perfectly!
Yay! Thanks for sharing, Akaya! xo
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.
Lovely meal! Thanks for sharing, Nicole!
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!
Yay! Thanks so much for the great review and for sharing your modifications, Deborah!
Katherine says
If I wanted to make a beet tzatziki, how much beet do you recommend adding?
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!!!
Hi Sydney, our favorite unsweetened (Greek style) brands are Culina and CoYo, which can be found at Whole Foods and most health food stores.
Kedi says
OMG!!! This was so good! Especially with your Crispy Quinoa Sweet Potato Fritters. Extra virgin olive oil is the perfect finishing touch!
We’re so glad you enjoyed it, Kedi! Thanks so much for sharing! xo
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!
We’re so glad you enjoyed it, Lauren! Thanks so much for sharing!
Tess says
Very good! I’ve made this many times over the last couples years :) perfect flavor and texture
Yay! Thanks so much for sharing, Tess! xo
WallyJay says
Can I freeze batches of it? I made way to much 😂
We don’t think it would freeze well, but if you give it a try, let us know how it goes!
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.
Whoop! We’re so glad everyone enjoyed it, Denali! Thanks so much for the lovely review! xo
Amy says
I follow this recipe, except sub half vegan sour cream and half vegan mayo for the yogurt. Makes it richer and thicker
Thanks for sharing, Amy!
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!!
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!
Sarah says
Will this have a coconut flavour to it?
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.
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.
Whoop! Thanks so much for sharing, Lexi! xo
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!
We’re so glad you enjoy it, Maddie! Thanks so much for sharing!
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!!
Aw, yay! We love Culina too! Thanks so much for the lovely review =)
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! ✨
We’re so glad you enjoyed it, Amber! Thanks so much for sharing! xo
Allison says
Does this freeze ok if i don’t use all of it?
We don’t think it would freeze well, but if you give it a try, let us know how it goes!
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!
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?
Thanks for sharing, Lydia!
Shalyn Murphy says
Delicious! Thanks!
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.
We’re so glad you enjoyed it, Rachel! Thanks so much for sharing!
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!
Thanks, Sara!
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.
So glad you enjoyed it, Jessi! Thanks for the lovely review! xo
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! :)
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
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!
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 :)
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.
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?
Wendy Kirkpatrick says
I think it was Chobani. Maybe it was sweetened?
Thanks for the info! We haven’t tried that brand, but it looks like yes, they only have sweetened versions. That could make a big difference!
Wendy Kirkpatrick says
It must have, because it was really not delicious.
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.
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
Janet Evpraxia Wehlitz says
My husband has trouble digesting cucumbers; could zucchini be substituted for the cucumbers?
Thanks for all your recipes!
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!
Robbie Aaron says
5 stars because I forgot to give it five stars in my comments :-)
Whoop! Thanks, Robbie!
Robbie Aaron says
Ok, literally just got done making this for a vegan gyro.
wow.
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!
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?
You should get a more vibrant color from fresh dill!
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!!
Whoop! We’re glad you enjoyed it, Beth!
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.
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 :)
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!
ELSA BEATRIZ HERRMAN says
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..
Healthtrition says
Do you think vegan sour cream would work well?
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!
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!
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!
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.
Yay! We are so glad you enjoyed it, Michelle!
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!
Thanks!
Hmm we haven’t tried it and can’t say for sure. If you experiment with it though, report back on how it goes!
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.
Stored in the refrigerator, it will keep for up to 5 days, sometimes longer depending on freshness of yogurt.
Eileen says
Fantastic! I was out of lemon and used lime, and it was still great! Easy and delicious! Will be making frequently.
meg says
this is so delicious! i just made it to serve over your curry-roasted fennel salad. such a hit!
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
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!
Great subs, Rebecca! Thanks for sharing :D
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!
Yay! Thanks for sharing, Brielle!
Wendy says
Made it with your 2 ingredient coconut yogurt following both recipes exactly. SCORE!!! My new favorite!!
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.
Kia Postma says
This is AMAZING! Thank you thank you thank you!
Jaycie says
So incredibly easy and so incredibly good! Seriously!
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!!
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!!!!
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!
Lisa says
How much does the coconut flavor come through?
It’s very mild in my opinion! Especially if you use my DIY recipe versus store bought.
Kayla says
Finally!! A vegan tzatziki! Cannot wait for dinner tonight ! ;)
Lindsay says
Do you think almond milk yogurt would work? That’s all I have on-hand.
Unfortunately I don’t – I find the flavors not to work well together.
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!! ????❤️
Elaine says
I agree! I made raita with the Kite Hill plain yogurt and am in 7th heaven at long last!!!
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.
Iris says
Is there any substitute for dill? I’m not a fan of it..?
Amanda says
Mint and parsley could work
Dill is a pretty key flavor in this recipe, but I do think parsley or maybe mint would be the next best thing.
Tracy says
I used parsley and it was still great!
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!
Hope you love it!