Thick Vegan Tzatziki - Easy Dairy Free Yogurt Dip

💌 Why I Love This Recipe

🛒 Ingredients 

These are the ingredients for my easy vegan tzatziki, along with the role each one plays.

• Large cucumber. I like choosing English cucumbers or Persian cucumbers for their thin skin and fewer seeds. They add freshness, flavor, and lightness to this dip. 
• Thick dairy-free yogurt. Choose unsweetened vegan yogurt for the perfect texture. It's essential to use unsweetened yogurt. Soy, almond, and cashew yogurts work best for their mild flavor. Can't find a thick vegan yogurt? Scroll down for my DIY trick.
• Garlic. Just a couple of large garlic cloves help add a zesty, garlicky kick without overpowering the dip. If you're not a fan, use garlic powder or leave it out altogether. 
• Fresh dill. This is another key ingredient, lending the tzatziki its signature bright flavor.
• Salt and pepper. To help intensify the flavors.
• Fresh lemon juice. Adds brightness and zing. Use bottled lemon juice if needed. 
• Extra virgin olive oil. Helps round it all up with a slightly bitter, smooth finish.

* Green Tip: If you're using English or Persian cucumber, there's no need to peel it. The skin adds to the perfect texture of this tzatziki.

📝 Steps 

This is a quick visual overview of my vegan tzatziki recipe. If you prefer to skip this and not read my tips & FAQ, simply scroll down to the recipe card at the bottom.

Before starting. Prepare the cucumber. Grate the cucumber using the wide holes of a box grater.

Sprinkle the cucumber with ½ teaspoon salt and let it sit for approx. 10 minutes. This will draw out the excess water.

Use clean hands to thoroughly squeeze the cucumber over a bowl to catch the excess liquid, ensuring you remove as much moisture as possible.*

Pat the cucumber completely dry to remove all remaining moisture.

1. Add all the ingredients to a bowl. Combine the thick vegan yogurt with grated & thoroughly drained cucumber, fresh garlic, dill, salt, pepper, and lemon juice. 

2. Mix well. Give it all a good stir until creamy and combined. Taste to adjust the seasoning and add extra lemon, garlic, or salt, according to preference. 

3. Serve. Top with extra dill and drizzle with extra EVOO. Enjoy the vegan tzatziki with my vegan souvlaki, gyros, or as a dipping sauce. 

*Green Tip: Instead of pouring it down the drain, save the excess cucumber water. Add some cold water, ice cubes and fresh mint and enjoy as a drink. Or add the leftover water to a salad dressing.

🥄 How To Choose The Perfect Yogurt

These steps are key! With so many dairy-free yogurt options out there, I've put together a quick guide so you know exactly what to look for. Greek tzatziki is thick and the only way to replicate that is by using a THICK vegan version of yogurt. 

1. Sweetness

Always check the label for sugar. Many vegan greek yoghurt options are sweetened and will ruin a savory flavor we're looking for. Even if yogurt is labeled plain, it often contains quite a lot of added sugar (like Alpro Plain soy yogurt) making it taste sweet. It's not that sugar has to be completely absent - original Greek yogurt naturally has some, but the taste should remain fairly neutral, without noticeable sweetness.

2. Thickness

Aim for a full-fat Greek yogurt level thickness. The yogurt should be thick enough that you can't pour it but need to spoon or scoop it out of the tub. Many vegan yogurts, even those labeled Greek-style, tend to be too runny straight from the store.

That's why thickening them before adding to tzatziki is SO crucial. You can easily do this by pouring the yogurt into a bowl through a (clean) fine kitchen towel, clean dishcloth, or just several layers of paper towels placed over a bowl. Let the yogurt strain like this for 15 to 30 minutes in the fridge. The excess liquid will slowly drip into a bowl.

Then use the thickened yogurt that's left behind. No need for a cheesecloth or any special tools. You just need something clean and absorbent you already have in your kitchen, but something that's thin enough to still let through the excess liquid. If it's your first time, you may need to test it out with a couple of different kitchen towels before finding the perfect one.

3. Flavor

Neutral flavor is key. I usually avoid coconut yogurt because of its strong taste, but it might work if you don't mind the coconut notes. If possible, choose a yogurt that's tangy, slightly acidic, or sour-this will best replicate the flavors of traditional Greek yogurt.

👨‍🍳 Don't Forget

🤔 FAQ

🍽️ Serving Suggestions

This vegan tzatziki recipe pairs well with:

• Vegan Souvlaki: a must-try vegan take on a staple of Greek cuisine.
• Vegan mezze board with homemade hummus, baba ganoush, olives, crackers, etc.
• Any bread - like my garlic herb twist bread, pita, or just simple pretzels or dinner rolls. 

🍋 Variations & Substitutions 

• Use dried mint instead of dill. Inspired by Talatouri, the Greek Cypriot version of tzatziki.
• Replace lemon juice with white vinegar or apple cider vinegar. 
• If you don't have extra virgin olive oil on hand or want a more affordable alternative, use light olive oil instead.