Vegan Tzatziki
Ligia Lugo
Published:
July 21, 2025
Last Modified:
November 26, 2025
Refreshing cucumber, lush dill, and a bright squeeze of lemon juice effortlessly turn any plain plant based yogurt into a delicious homemade vegan tzatziki sauce.
I don’t know know about the places near you guys, but the Greek takeout spot near me has the Best (yes, Best with a capital B!) French fries.
Like most restaurants though, they only serve traditional tzatziki. So my favorite hack is to throw together a batch of my homemade vegan version ahead of time, ready to be dipped into by those glorious golden fries the moment we get back home with takeout bags in hand. If you have never tried dipping fries in tzatziki, this is your sign!
Of course, there’s plenty more you can do with this delicious vegan yogurt sauce. Use it as a Greek salad dressing, drizzle it atop a vegan gyro, and its creamy texture makes it the perfect accompaniment to my crispy Chickpea Fritters.
Ingredients for Vegan Tzatziki
- Cucumber – Not all cucumbers work well for tzatziki! Your best options are Persian cucumbers (the petite ones usually sold in multipacks) or the English cucumber (long, thin, and plastic wrapped). Both of these have a thin skin, sweet taste, and small, tender seeds. You can peel them if you wish, but the peels on both varieties is soft and will break up easily when shredded on a box grater. Regular cucumbers (also called Slicing or Garden cucumbers) should be avoided here, as they have very thick, waxy skins, larger tough seeds, and a sometimes bitter flavor.
- Vegan yogurt – Make sure to choose an unflavored, unsweetened vegan yogurt that is nice and thick, or choose vegan Greek yogurt if you can find it. You can check out a few of my favorite store-bought vegan yogurt brands in our Best Vegan Yogurt taste test and review! If you can’t find one, vegan sour cream will work too. Make sure to keep it chilled until you are ready to use it.
- Fresh dill – A key element of tzatziki! Fresh herbs are a must here, as dried dill just doesn’t provide the same type of flavor.
- Fresh garlic – Using fresh garlic will produce the most traditional-style tzatziki.
- Lemon juice – This one is a non negotiable! Fresh lemon juice or bust.
- Extra virgin olive oil – Adds rich flavor to your tzatziki and also creates a thick, glossy texture in your sauce.
- Salt and black pepper – A dash of each will bring the natural flavors of each ingredient to the next level.
Step-by-Step Instructions
- Press cucumber. Set a fine mesh strainer on top of a medium bowl and place the grated cucumber in the strainer. Use a spatula to press down on the cucumber, extracting the excess moisture into the bowl below. Dump out the excess water, then transfer the cucumber into the bowl.
- Add ingredients. To the grated cucumber add vegan yogurt, chopped fresh dill, minced garlic, fresh lemon juice, and olive oil. Season with salt and pepper to taste.
- Stir. Stir all ingredients together until well mixed. It will take a few moments for the oil to incorporate into the yogurt, but it will!
- Adjust seasonings and serve. Taste your vegan tzatziki sauce and adjust it to your taste, adding more salt or some extra lemon juice if desired. When serving, I like to top the tzatziki with extra dill and another drizzle of oil.
Tips From Ligia
Rinse your fresh dill before using it:
Fresh dill is notorious for being sandy or dusty, so make sure to wash it well before use. To do so, submerge the fronds in cold water and swish vigorously, then lift them out and shake off the excess. If you see a lot of grit in the water, repeat with fresh water as needed. Place the clean dill on a clean dish towel and pat gently until dry.
How To Store
Refrigerating Refrigerate your leftover tzatziki in an airtight container for up to 2 days. Avoid storing it in any metallic food containers, as the acidity of the tzatziki can react with metal surfaces during storage, causing your sauce to taste metallic.
Vegan Tzatziki Recipe
Ingredients
- 1 fresh cucumber, grated on a box grater (either English or Persian)
- 1 ½ cups plain dairy-free yogurt (thick or vegan Greek style)
- ¼ cup fresh dill, chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp lemon juice
- 1 ½ Tbsp olive oil (extra virgin is best here)
- Salt and black pepper, to taste
Instructions
- Place the grated cucumber in a fine mesh strainer set over a bowl. Press down the cucumber with a spatula to remove excess water, then empty the bowl and transfer the cucumber into it.
- Add the vegan yogurt, chopped fresh dill, minced garlic, fresh lemon juice, and olive oil. Season with salt and pepper to taste.
- Stir all ingredients together until well mixed.
- Taste and adjust your vegan tzatziki, adding more salt or some extra lemon juice if desired. Serve with extra dill and another drizzle of oil on top if you like!
