Go Back

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.