Appetisers · Dips and Sides · Greek Cuisine · Vegan

Vegan Tzatziki

Authentic Greek tzatziki made dairy-free with vegan ingredients. Serve this light, fresh and creamy dip with pita bread/chips and your favourite mezze foods.

My traditional Greek tzatziki is a blog recipe I shared nearly 6 years ago in April 2016. Tzatziki reminds me of my travels to the Greek islands and Cyprus many years ago and one taste of this amazing dip just transports me back to those beautiful sunny destinations.

A taste of pure sunshine is exactly what we need on a wintery February day. I’m sure you agree?

I grew up in an English household, but as a child I travelled to some great places around Europe. Through travelling, I’ve been eating different cuisines and gaining new experiences from a young age. Throughout my childhood and even to this day, we eat traditional British food (delicious roast dinners, stews and pies), but also a mix of Italian, Spanish and Greek/Cypriot food.

Tzatziki originates in Greece. It’s very similar to the Turkish dip, cacik and raita, an Indian creamy cucumber dip.

I used my original tzatziki recipe and veganised it by swapping the Greek yoghurt for an oat-based alternative – I highly recommend Oatly Greek Style Oatgurt for the creamiest dairy-free Greek-style yoghurt.

Start by slicing the cucumber in half, then in half again, then scrap the seeds from the centre of each piece. Grate or finely chop the cucumber and then squeeze as much water from the cucumber as you can.

We don’t want the cucumber to add any extra water to our dip, this is not a runny sauce, it’s meant to be thick and super creamy – how it’s served in Greece! As it sits in the fridge it will thicken slightly and the flavour will intensify. I leave mine overnight, but 2-4 hours in the fridge is absolutely fine before serving.

I use freshly chopped dill in my tzatziki. You can use mint instead.

It’s great to use pita bread to scoop up the tzatziki. This time I bought my pita bread. I know I’ve said it before, that homemade pita bread is far superior, so I’d recommend making your own with my Greek Pita Bread recipe if you’re going to attempt this tzatziki.

This tzatziki is a tasty dip served just with pieces of pita bread, but it’s also incredible with either lemon herb rice or roasted vegetable couscous (both recipes I’ve featured below for you) and falafel or, if you’re vegetarian, some grilled/fried halloumi.


Vegan Tzatziki

Authentic Greek tzatziki but made with vegan ingredients. Serve this light, fresh and creamy dip with fluffy pita bread/chips and your favourite mezze foods.
Prep Time 15 minutes
Servings 8
Author What Jessica Baked Next


  • 1 large cucumber
  • 400 g dairy-free yoghurt I use oat-based Greek-style yoghurt
  • 2 garlic cloves finely chopped
  • 1 tablespoon dill or mint finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil I use extra virgin for best flavour
  • Salt and black pepper to taste


  • Slice the cucumber lengthways and using a small spoon scoop out the watery centre and discard the seeds. Coarsely grate the cucumber or dice it. Place the cucumber in a sieve over a bowl and squeeze as much of the water out as you can. I always leave the peel on because it contains lots of flavour and texture, but this is just my personal preference.
  • In a medium mixing bowl combine the cucumber, yoghurt, garlic, dill, lemon juice, olive oil and seasoning. The dip can be served straight away but it is best left to chill in the fridge for at least 2-4 hours in order for the flavours to develop and marry together.
  • When ready to serve, place the tzatziki in a serving bowl or dish and drizzle with extra olive oil. It will keep fresh covered or stored in an airtight container in the fridge for up to 3 days. Give the tzatziki a good mix prior to serving.

Recipes that go well with this Vegan Tzatziki!

Greek Pita Bread

Lemon Herb Rice

Roasted Vegetable Couscous

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Main Meals · Vegetarian Recipes

Halloumi and Vegetable Couscous with Tzatziki

Halloumi and vegetable couscous with tzatziki is a summery dinner all your friends and family will love. It’s super tasty and easy to make!

Originally posted in June 2014, recipe, writing and photographs updated August 2019.

Lately I’ve been baking so many sweet treats that I felt like posting something different and sharing a savoury creation of mine.

I’m constantly dreaming of all the recipes I can bake and create! Any spare moment I have I’m constantly scribbling down any recipe idea that pops into my head. I remembered a dish I used to make for dinner frequently that’s inspired by my travels and love of Cypriot and Greek cuisine.

I’ve been making this dish for a long time now and having first posted the recipe all the way back in 2014, I’ve meant to update the recipe and photographs for a while as I’d adapted it since then and the photographs didn’t do this recipe justice.

Eating a plate of this takes me back to sunny and warm evenings on holiday, one taste and I could be back in Cyprus or on a beautiful Greek island and that’s exactly how I want you to feel when you eat this beautiful dish.

This recipe combines two recipes I’ve previously shared: my Roasted Vegetable Couscous and traditional Greek-style Tzatziki. I’ve added some fried halloumi cheese to make this into a summer dinner all your family and friends will love. I’m yet to meet someone who dislikes halloumi, it’s quite possibly my favourite cheese simply served with a sprinkling of dried oregano and a generous squeeze of fresh lemon!

The dish is served with tzatziki, I find halving my recipe makes just enough to serve four people with maybe a little leftover. Sometimes we serve this dish part of a mezze and serve it with falafel, hummus, olives and homemade pitta bread.

Another recipe update completed. I hope for everyone who missed this the first time round will enjoy making and eating it!

(Serves 4)


Roasted Vegetable Couscous: 

2 tablespoons olive oil

3 mixed colour bell peppers, deseeded and cut into medium chunks

8-10 small mushrooms (such as button or chestnut), cleaned and quartered

1 red onion, chopped into small chunks

1 courgette, halved lengthways and sliced into 1/2 inch quarters

Salt and black pepper, to taste

200g dried couscous

1 vegetable stock cube (optional)

Boiling water (see method for instructions)


2 x 225g packs of halloumi cheese (see recipe method for instructions on slicing)

Olive oil, for grilling/frying

Dried or fresh herbs (I personally love seasoning mine with fresh thyme or dried oregano) – this is optional

To Serve: 

1/2 x tzatziki recipe

Fresh lemon wedges


  1. To make the couscous: Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6. Evenly spread the vegetables out onto a large baking tray. Drizzle with the olive oil and season generously with salt and pepper. Toss the vegetables until they’re all coated well in the oil. Roast for 25-30 minutes or until soft and starting to colour slightly.
  2. Once the vegetables are near enough cooked, start preparing the couscous. Place the couscous in a large bowl that will be big enough to mix up all the vegetables in too. Crumble the stock cube over the top of the couscous, season with salt (go easy on the salt as the stock cube is very salty) and pepper and pour over just enough boiling water to cover the top of the couscous. Cover the bowl with some clingfilm/plastic wrap and allow it to sit for 5-10 minutes (I always leave mine for the full 10 minutes).
  3. Now using a fork, fluff the couscous and then mix through the roasted vegetables. Taste and adjust seasoning if needed. Serve hot, cold or at room temperature. Couscous can be stored in an airtight container in the fridge for up to 3 days.
  4. To prepare the halloumi: Heat a small amount of olive oil in a griddle/frying pan. Take the halloumi and slice each block of cheese directly down the centre widthways, then slice each half into four slices (you’ll have eight slices in total – so four slices per person).
  5.  Sprinkle each side of the halloumi with herbs (if using) and then grill/fry the halloumi until it’s lightly golden and cooked to your liking – some people prefer their halloumi slightly softer, whereas others like it on the crispier side.
  6. To serve, divide the couscous between four serving bowls or plates, along with the cooked halloumi and serve with the tzatziki and fresh lemon wedges.


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