Easy Dairy-Free Tzatziki (So Creamy!)
Creamy, tangy, and refreshing, this dairy-free tzatziki recipe has all the flavors of the traditional Greek dip (without any dairy!). It’s the perfect dip to go with pita bread, falafel, roasted vegetables, meat skewers, or as part of a Mediterranean mezze platter.
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Delicious Greek Dip
The first time I tried tzatziki was when my Greek friend Marina visited Juan and I during our stint in Washington DC.
I’d asked Marina to teach me a couple of Greek recipes, and naturally, tzatziki (a yogurt-based dip with fresh herbs) featured on the menu.
That evening we stood side by side at the kitchen counter, me watching her and taking notes, while she very naturally and expertly grated the cucumber, then squeezed the grated cucumber with a kitchen towel until there was literally not a drop of liquid left to be squeezed – which in Marina’s words is “the secret to a thick and creamy tzatziki“.
Once the cucumber had been wrung dry of excess moisture, preparing the tzatziki was a breeze, mixing the yogurt, fresh garlic, olive oil, lemon juice, salt and pepper – which we chilled until dinner was ready.
A Dairy-Free Version of Tzatziki
Marina and I lost touch years after, but I always remember that day’s dinner with plenty of fondness, a little excursion in Greek cuisine prepared by my dear friend, and today’s recipe for tzatziki is a homage to Marina and her Greek heritage.
The traditional version uses Greek yogurt as the unsweetened yogurt base, but we’re making a dairy-free version so even those with lactose-intolerances can still enjoy this delightfully refreshing dip.
Why You’ll Love This Recipe:
- Simple Ingredients: All you need is just 6 simple ingredients (excluding salt and pepper) to make this deliciously dairy-free tzatziki sauce, all of which you can easily get at the local grocery stores.
- Easy to Make: With just 10 minutes of hands-on prep, this homemade tzatziki dip can be whipped up in no time at all. The perfect appetizer dip for any gathering!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this tzatziki recipe is 100% gluten-free, dairy-free and vegan. This means that even those with Celiac disease or gluten or lactose intolerances, or those on a vegan diet can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this dairy-free tzatziki recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Yogurt: I used unsweetened plain dairy-free yogurt (vegan yogurt) to keep this homemade tzatziki recipe dairy-free. However if you are not dairy-intolerant, go ahead and use regular plain Greek yogurt or even sour cream instead.
- Cucumber:Â Cucumber is a key ingredient for tzatziki, so make sure you use it (you can use a large English cucumber or a few small Turkish cucumbers). The key to ensuring a creamy texture (as opposed to a watery texture) for the tzatziki is to squeeze out as much moisture as you can from the grated cucumber.
- Olive Oil: I recommend using extra virgin olive oil for the best flavor.
- Garlic:Â Make sure to use fresh garlic for the best flavor (unfortunately, granulated garlic or garlic powder won’t do this dip justice in my opinion). You can either mince the garlic very finely by hand, or use a garlic press for convenience.
- Lemon Juice: Just like the garlic, fresh lemon juice is best. Since we are using such few ingredients for this tzatziki recipe, using the freshest ingredients will result in the best-tasting dip.
- Dill: Traditionally, fresh dill or mint is used in tzatziki. I’ve used fresh dill in this case, but fresh mint will work perfectly too.
How to Make Dairy-Free Tzatziki (Step by Step):
Grate and Squeeze Cucumber
Grate Cucumber:Â Wash and grate the cucumbers with the medium or large hole on a box grater. Place the grated cucumber in a bowl, sprinkle with a pinch of salt, and mix well. Let it sit for 5 minutes to release excess moisture.
Squeeze Liquid from Cucumber: After 5 minutes, use a clean kitchen towel, cheesecloth, or a fine metal sieve to squeeze out as much liquid as possible from the grated cucumber. This step is important to prevent the sauce from becoming too watery.
Combine Ingredients and Chill Tzatziki Before Serving
Combine Ingredients:Â In a large bowl, combine the squeezed cucumber with Greek yogurt, olive oil, finely chopped garlic, lemon juice, chopped dill, salt, and pepper.
Mix Well and Chill:Â Stir everything thoroughly until well combined. For the best flavor, let the tzatziki chill in the refrigerator for 10-15 minutes before serving, then stir again before use.
Garnish and Serve: Garnish with fresh dill, a drizzle of olive oil, and a sprinkle of black pepper before serving with vegetable cruditées, crackers or pita bread.
Dish by Dish Tips/Tricks:
- Squeeze the Grated Cucumber: For a creamy consistency, I definitely recommend that you squeeze the grated cucumber until you can’t squeeze our any more liquid – it won’t take more than a couple of minutes, but it will make all the difference. (Since cucumber have a naturally high water content, you don’t want the cucumber leaking water into the dip, which will result in a watery tzatziki sauce).
- Not Lactose-Intolerant? If you’re not lactose-intolerant, go ahead and use regular Greek yogurt instead!
- Storing: To store, place this vegan tzatziki in an airtight container and store for up to 4 days.Â
Other Gluten-Free Dips You’ll Love:
- Creamy Guacamole (Gluten-Free, Vegan)
- French Onion Dip (Gluten-Free)
- Easy Spinach Dip (Gluten-Free, Vegan)
- Buffalo Chicken Dip (Gluten-Free, Dairy-Free)
Gluten-Free Appetizers for Any Gathering:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Dairy-Free Tzatziki (So Creamy!)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Creamy, tangy, and refreshing, this dairy-free tzatziki recipe has all the flavors of the traditional Greek dip (without any dairy!). It’s the perfect dip to go with pita bread, falafel, roasted vegetables, meat skewers, or as part of a Mediterranean mezze platter.
Ingredients
- 2 cups plain unsweetened dairy-free yogurt
- 1 large cucumber, grated and squeezed (1 cup grated)
- 2 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped dill
- Salt and pepper to taste
Instructions
- Grate Cucumber: Wash and grate the cucumbers with the medium or large hole on a box grater. Place the grated cucumber in a bowl, sprinkle with a pinch of salt, and mix well. Let it sit for 5 minutes to release excess moisture.
- Squeeze Liquid from Cucumber: After 5 minutes, use a clean kitchen towel, cheesecloth, or a fine metal sieve to squeeze out as much liquid as possible from the grated cucumber. This step is important to prevent the sauce from becoming too watery.
- Combine Ingredients: In a mixing bowl, combine the squeezed cucumber with Greek yogurt, olive oil, finely chopped garlic, lemon juice, chopped dill, salt, and pepper.
- Mix Well and Chill: Stir everything thoroughly until well combined. For the best flavor, let the tzatziki chill in the refrigerator for 10-15 minutes before serving, then stir again before use.
- Garnish and Serve: Garnish with fresh dill, a drizzle of olive oil, and a sprinkle of black pepper before serving with vegetable cruditées, crackers or pita bread.
Notes
Yogurt: I used unsweetened plain dairy-free yogurt to keep this recipe dairy-free. However if you are not dairy-intolerant, go ahead and use regular plain Greek yogurt instead.
Cucumber: Cucumber is a key ingredient for tzatziki, so make sure you use it. The key to ensuring a creamy texture (as opposed to a watery texture) for the tzatziki is to squeeze out as much moisture as you can from the grated cucumber.
Olive Oil: I recommend using extra virgin olive oil for the best flavor.
Garlic: Make sure to use freshly minced garlic for the best flavor (unfortunately, granulated garlic won’t do this dip justice in my opinion).
Lemon Juice: Just like the garlic, fresh lemon juice is best. Since we are using such few ingredients for this tzatziki recipe, using the freshest ingredients will result in the best-tasting dip.
Dill: Traditionally, fresh dill or mint is used in tzatziki. I’ve used fresh dill in this case, but fresh mint will work perfectly too.
Storing: To store, place the dairy-free tzatziki in an airtight container and store for up to 4 days.
- Prep Time: 10 mins
- Chilling Time: 15 mins
- Category: Appetizers
- Cuisine: Mediterranean
