How to Make the Best Vegan Tzatziki Recipe with Just 5 Ingredients

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If you’re looking for a quick, refreshing, and creamy dip, let me introduce you to my go-to Vegan Tzatziki Recipe. This version is simple, flavorful, and made with just a handful of fresh ingredients. The best part? You don’t need any fancy equipment or hard-to-find ingredients, just a grater, a bowl, and a few minutes of your time.

I’ve been making tzatziki for years, and when I first went dairy-free, I thought I’d have to give up this tangy, garlicky dip that pairs so perfectly with Mediterranean food. But I was wrong. After experimenting in my kitchen (and testing more than a few versions on my friends and family), I finally landed on a vegan tzatziki recipe that tastes just as good, if not better, than the traditional version. And today, I’m going to walk you through it step by step.

A bowl of creamy vegan tzatziki dip garnished with fresh dill, served on a light textured cloth.

What is Tzatziki, Anyway?

If you’ve never had tzatziki, think of it as the ultimate Mediterranean condiment. It’s creamy, cool, garlicky, and usually made with Greek yogurt, cucumber, garlic, and herbs like dill or mint. You’ll often see it served alongside falafel, gyros, grilled meats, or as a dip with pita bread.

When I lived in a city with the best little corner Greek spot, I used to order extra tzatziki on the side, always. It made everything taste better. But once I started eating more plant-based, I wanted a version I could make at home without dairy, and honestly, this vegan version has become my everyday staple.

A hand holding a cracker above a bowl of creamy vegan tzatziki dip, garnished with fresh dill.

The 5 Simple Ingredients You’ll Need

Here’s what makes this recipe special: it uses just a few fresh ingredients, but each one packs a punch. Let’s break it down:

1 cup shredded English cucumber – The cucumber gives tzatziki its fresh, cooling base. Make sure you squeeze out the water as much as possible (otherwise your dip will get watery). You can use a thin cheesecloth or simply press it with your hands.
2 cups vegan Greek yogurt – Thick, unsweetened plant-based yogurt is key here. Almond, coconut, or cashew-based yogurts work really well. I personally love the almond yogurt varieties because they have that same tang as traditional Greek yogurt.
1/3 cup fresh chopped dill – Dill is non-negotiable in my book. It gives tzatziki its signature flavor. You can swap with mint if you’re not a dill fan, but I highly recommend fresh dill for that authentic taste.
3 cloves garlic, minced – Garlic brings the boldness. You can adjust the amount depending on how strong you like it, but I say the more the merrier.
Juice of 1/2 a lemon – Lemon juice brightens everything up and balances the creaminess of the yogurt. Freshly squeezed is best, skip the bottled stuff if you can.

A bowl of creamy vegan tzatziki dip with a spoon, alongside grated cucumber, garlic cloves, fresh dill, and a lemon slice on a cutting board.

Optional toppings: Flaky sea salt and a drizzle of olive oil. I almost always add these because they elevate the flavor and give a little extra richness.

Step-by-Step: How to Make Vegan Tzatziki

This recipe is so easy, you’ll have it on the table in less than 15 minutes. Here’s how I do it:

Grate the cucumber. I use the large holes of a box grater. Place the shredded cucumber in a cheesecloth (or even a clean kitchen towel) and squeeze out as much water as possible. If you skip this step, your dip will get watery pretty quickly.
Combine everything in a bowl. Add the squeezed cucumber, vegan Greek yogurt, dill, garlic, and lemon juice. Stir until everything is well combined.

A stainless steel box grater with shredded cucumber falling into a white bowl, with a whole cucumber placed beside it.

Ingredients for vegan tzatziki including shredded cucumber, vegan yogurt, garlic, lemon, and fresh dill on a countertop.

Taste and adjust. This is your chance to tweak the flavors. Want more zing? Add extra lemon. Love garlic? Toss in another clove.

A hand holding a lemon above a bowl containing vegan yogurt and shredded cucumber, with chopped herbs in the background.

Bowl containing vegan Greek yogurt, shredded cucumber, minced garlic, and chopped dill on a striped kitchen towel.

Top it off. Sprinkle with flaky sea salt and drizzle with olive oil before serving. Totally optional, but so worth it.

A bowl of creamy vegan tzatziki dip with shredded cucumber and fresh dill, garnished with a sprig of dill, placed on a striped linen napkin.

A bowl of creamy vegan tzatziki dip topped with a drizzle of olive oil and fresh dill, set on a striped tablecloth.

Chill before serving. While you can enjoy it right away, I like to let it sit in the fridge for at least 30 minutes. The flavors meld together beautifully as it chills.

Why This Vegan Tzatziki Recipe Works

I’ve tried a lot of dairy-free tzatziki recipes over the years, and some just don’t hit the mark. Either they’re too runny, too tangy, or missing that creamy texture. What makes this recipe different?

Using vegan yogurt instead of regular dairy-free yogurt. The thicker the better.
Squeezing the cucumber until there’s almost no liquid left. (This is honestly the make-or-break step.)
Keeping the ingredients simple and fresh. Sometimes less really is more.

Can I Use Dried Dill Instead of Fresh?

Absolutely! While I love the brightness of fresh dill, you can use dried dill in a pinch. A good rule of thumb is to use 1 teaspoon of dried dill for every tablespoon of fresh dill. Since this recipe calls for 1/3 cup fresh dill (about 5 tablespoons), you can use around 1 ½ teaspoons of dried dill instead.

Keep in mind that dried herbs have a slightly different flavor and won’t add the same fresh, green look, but the dip will still taste delicious. If you go this route, I recommend letting the tzatziki chill for at least 30 minutes so the dried dill softens and infuses the yogurt.

The First Time I Made This

The first time I tested this recipe, I had friends coming over for a casual dinner. I made a big Mediterranean spread, falafel, pita bread, roasted veggies, and a big bowl of this tzatziki. I didn’t tell anyone it was vegan until after we ate, and guess what? No one noticed. In fact, my friend asked if I had bought the tzatziki from that little Greek spot again. That’s when I knew I had nailed it.

How to Serve Vegan Tzatziki

You can serve this dip in so many ways. It’s one of those recipes that just works with everything. Some of my favorites:

With warm pita or pita chips (classic and always a hit).
As a topping for grain bowls or wraps.
Alongside falafel or roasted chickpeas.
As a sauce for roasted vegetables, especially cauliflower and zucchini.
Spread on sandwiches in place of mayo.

And here’s my favorite combo: crispy smashed potatoes with tzatziki drizzled on top. If you’ve never had smashed potatoes before, imagine the crispiest, golden potatoes topped with this cool, garlicky sauce. It’s the perfect contrast of flavors and textures, and I promise you’ll want to make it again and again.

A plate of crispy smashed potatoes drizzled with creamy vegan tzatziki sauce, served on a striped yellow and white towel.

My Favorite Twist: Crispy Smashed Potato Cucumber Salad

Okay, so you already know how much I love pairing this dip with crispy smashed potatoes. But one of my favorite ways to take it even further is by turning it into a crispy smashed potato cucumber salad. Think of it as part potato salad, part cucumber salad, and all kinds of delicious. A salad that’s creamy, garlicky, crunchy, and refreshing all at once. I’ve brought this to backyard BBQs and summer picnics, and it always disappears faster than anything else on the table. People usually ask, “Wait, what’s in this?”, and it’s just the magic of the tzatziki tying everything together.

Check out my recipe for the Crispy Smashed Potato Cucumber Salad.

A mixed bowl of crispy smashed potato cucumber salad featuring diced cucumbers, colorful potatoes, chickpeas, and a creamy dressing.

Pairing Ideas: What Goes Best with Vegan Tzatziki

One of my favorite things about this dip is how versatile it is. It’s not just a side dish, it’s a game changer when it comes to elevating a meal. If you’re wondering what to pair with this vegan tzatziki recipe, here are a few tried-and-true combos from my own kitchen:

Falafel wraps – Load up a pita with falafel, lettuce, tomato, onion, and a big dollop of tzatziki.
Grilled veggie skewers – Zucchini, eggplant, and bell peppers taste amazing dipped straight into this sauce.
Mediterranean bowls – I love building a bowl with quinoa or couscous, roasted chickpeas, cucumbers, tomatoes, olives, and a generous spoonful of tzatziki.
Snack boards – Add a bowl of tzatziki alongside hummus, baba ganoush, and plenty of fresh veggies for a Mediterranean-inspired spread.
Crispy smashed potatoes – As I mentioned earlier, these two are a match made in heaven.

A bowl of creamy vegan tzatziki garnished with fresh dill, served alongside a plate of crispy smashed potatoes in a variety of colors.

Storing and Meal Prep Tips for Vegan Tzatziki

One of the best parts about this vegan tzatziki recipe is that it’s perfect for making ahead. I always keep a jar in my fridge because it saves me on busy weeknights when I need something fresh and flavorful fast.

Storage: Keep it in an airtight container in the refrigerator. It stays fresh for about 3–4 days. After that, the cucumber starts releasing more water, and the texture changes a bit.
Quick fix for watery tzatziki: If you notice liquid pooling at the top, just give it a stir. You can also strain out a little water if needed.
Meal prep win: I like to make a double batch on Sunday and use it in different ways throughout the week, spooned over roasted veggies, stirred into grain bowls, or as a quick dip for afternoon snacks.
Freezing? Honestly, I don’t recommend it. The cucumber loses its texture, and the yogurt can separate. Fresh is definitely best here.

A hand holding a cracker topped with creamy vegan tzatziki dip, with a bowl of tzatziki in the background.

Health Benefits of Vegan Tzatziki

Beyond being absolutely delicious, this vegan tzatziki recipe is also packed with nourishing ingredients. I love knowing that something that tastes indulgent is actually doing my body good. Here’s a quick breakdown:

Cucumbers – Hydrating, low in calories, and a great source of antioxidants.
Garlic – Not only does it add bold flavor, but garlic is also known for its immune-boosting properties.
Fresh dill – Full of vitamins A and C with natural anti-inflammatory benefits.
Lemon juice – A hit of vitamin C that brightens the flavor and supports your immune system.
Vegan Greek yogurt – Depending on the brand, it can provide probiotics for gut health, plus protein and healthy fats.

Hosting with Vegan Tzatziki

Whenever I host friends or family, I always make a batch of this dip. It’s one of those recipes that feels fancy, but really takes no time at all. I’ll set it out in a bowl with a drizzle of olive oil and sprinkle of flaky salt, surround it with warm pita wedges, cucumber slices, and cherry tomatoes, and suddenly I’ve got a spread that looks straight out of a café.

What I love most is how it works for every kind of gathering:

Game night snacks – Put it out with chips, crackers, and veggies.
BBQs and potlucks – Pair it with grilled veggies or serve as a side sauce.
Holiday tables – A refreshing dip to balance out heavier dishes.
Summer Dinner parties – Guests are always impressed when they see “homemade tzatziki” on the table.

Every time I make it, someone ends up asking for the recipe. I always laugh because it feels almost too easy to share, but that’s the beauty of it, it’s the simplest recipes that often wow people the most.

Vegan Tzatziki Recipe

Prep Time: 10 minutes
Chill Time: 30 minutes (optional)
Servings: 4–6

Ingredients

1 cup shredded English cucumber (squeeze out as much water as possible using a cheesecloth or your hands)
2 cups vegan Greek yogurt (unsweetened, plain)
1/3 cup fresh chopped dill
3 cloves garlic, minced
Juice of 1/2 a lemon
Flaky sea salt, to taste
Olive oil for drizzling (optional)

Instructions

Prepare the cucumber: Grate the cucumber and squeeze out excess water.
Combine ingredients: In a bowl, mix the cucumber, vegan Greek yogurt, dill, garlic, and lemon juice until well combined.
Adjust flavor: Taste and adjust with more garlic, lemon, or salt if desired.
Optional toppings: Sprinkle with flaky sea salt and drizzle with olive oil before serving.
Chill: Refrigerate for 30 minutes to let flavors meld (optional).
Serve: Enjoy with pita, pita chips, roasted veggies, grain bowls, or as a topping for crispy smashed potatoes or my crispy smashed potato cucumber salad.

Tips

Squeeze out cucumber water well to prevent a watery dip.
Make a double batch for meal prep; it keeps well in the fridge for 3–4 days.
Fresh dill and lemon juice make a big difference, don’t skip them!

Make This Vegan Tzatziki Recipe Your Go-To

There you have it, a simple, creamy, flavorful Vegan Tzatziki Recipe that you can whip up with just 5 ingredients. Whether you’re serving it with pita, using it as a sauce for roasted veggies, folding it into my crispy smashed potato cucumber salad, or spooning it over crispy smashed potatoes, this is one of those recipes you’ll come back to again and again.

So grab a cucumber, a bowl, and your favorite vegan yogurt, and let’s get dipping.

With Love,

Bri & Cat

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