Classic Dairy-Free Tzatziki + 12 Delicious Ways to Serve It

You might not be able to order it in restaurants, but cool, creamy tzatziki is easy to make at home without dairy! Our dairy-free tzatziki recipe uses the best vegan yogurt options, and melds ingredient traditions from Greece and Cyprus. It has a refreshing tang that adds delicious contrast to heartier Mediterranean dishes: from plant-based falafel to meaty gyros.

How to Make the Best Creamy Dairy-Free Tzatziki

Tzatziki is a Mediterranean dip or spread that’s typically made with a base of dairy yogurt. But we’ve found it’s equally delicious (or even better!) with the right dairy-free yogurt.

Why You’ll Love this Recipe

• Fast & Easy: Chop, let the cucumber drain, and stir it all together for a remarkably simple, homemade dip or condiment.
• Cool Taste: Everything about this dairy-free tzatziki shouts refreshing, from the dairy-free yogurt, to the cucumber, to the tangy vinegar and lemon juice.
• Versatile: Tzatziki is incredibly popular because it pairs well with so many dishes. I’ve included a range of serving suggestions after the recipe.
• Perfectly Creamy: The secret is selecting a good, smooth, thick, dairy-free yogurt. Don’t worry! I’ve got my top picks for your.

The Best Dairy-Free Yogurt for Tzatziki

Sure, the seasonings are important. But yogurt is by far the predominant ingredient in tzatziki. So to make a good dairy-free tzatziki, you need a great, unsweetened dairy-free yogurt. Here are the ones I recommend:

• So Delicious Unsweetened Plain Coconutmilk Yogurt: This brand is a workhorse for recipes. It’s the most affordable brand, comes in large containers, and has a relatively neutral taste. You might detect a slight coconut flavor when tasted solo, but it melds quite well into the other flavors of this dairy-free tzatziki.
• Culina Plain & Simple: This is a very rich yogurt that was labeled “the most like Greek yogurt” by our taste-testing group of dairy-free and dairy-eating consumers. It’s very thick, and contains just three ingredients, making it a great pick for various dietary needs.
• Cocojune Pure Coconut: This is the priciest of the bunch, but it has a smooth, delicious taste.
• Homemade Almond Milk Yogurt: If you truly aren’t a coconut fan, this homemade nutty version is also quite delicious. Though sugar is added for culturing, it’s “consumed” by the cultures, so you’re left with a savory, tangy yogurt.

Recipe FAQs

• Yogurt: My yogurt isn’t thick enough. What can I do? Line a sieve with several layers of cheesecloth, and add the yogurt. Let it sit in the refrigerator for 6 to 24 hours to strain out some of the excess liquid.
• Oil: Can I make this oil-free? Technically, you can omit the olive oil for a lower-fat version but the tzatziki won’t be as rich.
• Vinegar: Can I substitute a different vinegar? You certainly can. You can use red wine vinegar or even white vinegar instead of white wine vinegar, if preferred.
• Lemon Juice: This isn’t traditional, is it? It depends on who you ask. In Cyprus, lemon juice is considered authentic. But in Greece, only vinegar is often used. You can substitute more vinegar, as noted, or omit the lemon juice altogether if you want a less tangy finish.
• Storage: Can I freeze dairy-free tzatziki? No, I don’t recommend it. Yogurt in general does not hold up well in the freezer. It tends to separate and the extremely cold temps can kill the beneficial bacteria.

Special Diet Notes: Classic Dairy-Free Tzatziki

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. Just be sure to select the dairy-free yogurt that meets your dietary needs.

Reader Contribution

Classic Dairy-Free Tzatziki

5 from 1 vote

This cool, creamy tzatziki combines classic flavors from Greece and Cyprus. But the more modern option of sprinkling on lemon pepper is a delicious twist. For optimal flavor, make this delicious dip a day ahead. The flavors have time to develop if it refrigerates overnight before serving.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 12 servings

Course: Condiment

Cuisine: Greek

Calories: 33

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 English cucumber diced
• 1 teaspoon salt
• 2 cups unsweetened dairy-free coconutmilk yogurt see recommendations above
• 3 cloves garlic crushed
• 1 tablespoon olive oil
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon juice can sub lime juice or more vinegar
• 1 tablespoon fresh dill
• Black pepper or lemon pepper to taste

Method

 

1. Sprinkle cucumber with salt and let drain for 30 minutes. Squeeze out excess moisture.
2. Put the cucumber in a medium bowl, and add the dairy-free yogurt, olive oil, garlic, vinegar, lemon juice, and dill. Whisk until combined.
3. Season with pepper, as desired.
4. Cover and refrigerate the dairy-free tzatziki until ready to serve. It will keep for up to 3 to 5 days in an airtight container in the refrigerator. Stir before serving as some water might separate.

Nutrition

Serving: 1/4 cupCalories: 33kcalCarbohydrates: 2.8gProtein: 0.4gFat: 2.3gSaturated Fat: 1.3gSodium: 95mgFiber: 0.2gSugar: 0.6g

Notes

Dried Dill Option: If you only have dried dill, use 1 teaspoon in place of 1 tablespoon fresh dill.

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A Dozen Delicious Ways to Serve Dairy-Free Tzatziki

1. With Gyros or Souvlaki: Drizzle it generously over shaved gyro meat (lamb, beef, or chicken) or grilled souvlaki skewers tucked into a warm pita.
2. As a Dip for Pita Bread: Serve a big bowl of tzatziki alongside warm, fluffy pita bread or crunchy dairy-free pita chips for a simple and perfect appetizer.
3. On a Meze Platter: Create a beautiful Greek-inspired appetizer board with tzatziki, hummus, dolmades (stuffed grape leaves), olives, and dairy-free feta.
4. Grilled Meats and Fish: It’s an amazing sauce for grilled chicken breast, lamb chops, steak, or fish, like salmon and cod. The coolness balances the smoky char from the grill.
5. Roasted Vegetables: Drizzle it over a pan of hot roasted vegetables like broccoli, cauliflower, potatoes, and carrots to add a burst of freshness.
6. Baked Potatoes: Use it as a healthier and more flavorful alternative to sour cream on a baked potato.
7. Grain Bowls: A generous dollop on top of a Mediterranean-inspired quinoa or rice bowl with chickpeas, tomatoes, and olives ties everything together.
8. Falafel: Serve it with falafel in a pita or on a platter.
9. Sandwiches & Wraps: Use it instead of mayonnaise or other spreads. It’s especially delicious in a turkey or chicken sandwich, a veggie wrap with roasted red peppers and spinach, or a burger made with beef, lamb, or falafel!
10. Salad Dressing: Thin the tzatziki with a little extra lemon juice, olive oil, or a splash of water to create a creamy, delicious dressing for a Greek salad or a simple green salad.
11. With Fritters: Serve it alongside zucchini, corn, or potato fritters (latkes) for a perfect dipping sauce.
12. As a Marinade: You can use it as a last-minute marinade for chicken. The acidity helps to tenderize the meat, but should only marinate for 30 to 60 minutes.

For Another Version, try Our Dairy-Free Talatouri Recipe!