This creamy and delicious diary free tzatziki is made with only 6 ingredients and is so quick to make! Use it as a dip for veggies, as a spread for your pita bread or dollop it on a plate with grilled meat!

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Looking for a garlic and herby diary free yogurt sauce? You’ve come to the right place!

I’ve been to Greek several times and every time when I visit these islands, I order tzatziki in almost every restaurant. But now I learned that it is super easy to whip up this amazing sauce at home. And this diary free recipe tastes just like the authentic tzatziki in Greece!

What is tzatziki?

Tzatziki – pronounced tsah-see-kee – is a fresh and creamy sauce that is often linked to Greece, but is also made in other places of the Mediterranean.

It is made with yogurt, drained cucumber, lemon juice, olive oil, garlic, dill and sometimes with other fresh herbs like mint.

In the traditional Greek cuisine tzatziki is often made with sheep or goat yogurt. Though, I made a vegan version with coconut yogurt. It is made without diary but it still keeps its creamy and thick consistency!

What do you need for Diary Free Tzatziki?

This diary free tzatziki is made with simple and cheap ingredients: total cost are $3,01!

Coconut Yogurt – this is the base of the recipe and has a thicker consistency than other vegan yogurts.
Cucumber – For the best results it is best to use a kitchen grater. The shredded bits are perfect for tzatziki.
Lemon Juice – a squeeze of a fresh lemon will give that bright taste! Please use fresh lemon juice 🙂
Olive oil – I always prefer high quality olive oil. This adds not only more creaminess, it will also give that amazing flavor!
Garlic – This recipe calls for fresh minced garlic cloves. I am using 2 garlic cloves, but feel free to add in more if you prefer.
Dill – I am using fresh dill for this recipe. But if you already have dried dill in your kitchen, that’s ok to use too.

You can find full ingredient measurements and detailed instructions at the bottom of this post!

Make diary free tzatziki in 3 easy easy steps

First, grate the cucumber. Make sure to use the largest holes on the box grater. This will give the right shredded size.
Next, drain the cucumber. This will prevent the tzatziki from getting too watery. You can do this by adding the grated cucumber in a milk bag or kitchen towel and gently squeeze it to release as much water as possible.Another way to drain the cucumber is to press it down on it in a fine mesh sieve over a bowl.
Then, mix all the ingredients in a large bowl: coconut yogurt, drained cucumber, lemon juice, olive oil, garlic and dill.

Enjoy!

Techniques for making the best Diary Free Tzatziki

To avoid a watery consistency of your tzatziki, it is important to squeeze water out of the cucumber properly. If your tzatziki still turned out too watery, no worries! You can add in some more coconut yogurt to solve it.
I know it is hard to not enjoy it right away after preparing your tzatziki. But it tastes even better after it sits for at least 5 minutes. This will help the flavors meld all together.

How long will tzatziki last?

After preparing the tzatziki, it should last for up to 5 days in an airtight container in the fridge. So you can make it in advance if needed.

Just give it a stir before using!

How to use tzatziki

The ways to enjoy this tzatziki are endless. It is often served in the Greek kitchen with grilled souvlaki and gyros, but it also goes well with Mediterranean and Middle East recipes!

It goes great as a dip for healthy snacks, pita or crackers. Place a bowl of tzatziki on a Souvlaki platter and your guest will be blown away!
I love it to dollop it over my lamb meatballs, chicken souvlaki or other grilled meat. The fresh flavors pairs so well with proteins with a bit of spice.
You can also serve this sauce as a spread on a yummy wrap.

Making this recipe?

As always, I love to see you recreate my recipes and I am excited to hear how you served it! You can tag me at instagram or leave me a comment down below 😉