The Easiest Dairy-free Tzatziki
This is the easiest homemade dairy-free tzatziki sauce! It’s made with coconut yogurt, cucumber, dill, fresh lemon juice, and olive oil, and is perfect to serve with vegetables or gluten-free pita chips.
What is Tzatziki sauce?
Tzatziki is commonly used in Greek cuisine as a sauce or dip made with yogurt, cucumber, garlic, dill, olive oil, and lemon juice. It’s light, fresh, and goes perfectly with Mediterranean flavors!
What makes this Tzatziki different…
- It’s dairy-free! Traditional tzatziki is made with dairy-based yogurt, but this version is made with coconut yogurt. It’s still nice and tangy, but without the dairy.
- But it still has all of the flavors you love in tzatziki. It’s tangy, fresh, herby, and perfect for dipping and spreading!
The Ingredients for Easiest Dairy-free Tzatziki
- Coconut yogurt. I love using the brand Culina for this recipe! You can also use homemade yogurt.
- Fresh Dill.
- Lemon Juice.
- Olive Oil.
- Garlic, Salt, and Pepper.
How to make Easiest Dairy-free Tzatziki
- Step 1. Grate the cucumber and garlic. Pat the cucumber dry.
- Step 2. Add the coconut yogurt, salt, pepper, dill, lemon juice, and most of the olive oil. Stir to combine.
- Step 3. Top off with a bit more olive oil and serve with vegetables or pita chips.
How do you store homemade Tzatziki sauce?
Store this sauce in an airtight container, or in a bowl that’s tightly wrapped in the fridge.
How long can you keep Tzatziki sauce in the fridge?
If it’s stored properly, you can keep it in the fridge for 1-2 days, if not more.
Can you use another yogurt if you’re allergic to coconut?
I find that coconut yogurt is the best dairy-free option as it’s still tangy, but you can opt for another dairy-free option and adjust the lemon juice if needed.
What do you serve with Tzatziki sauce?
- Vegetables like carrots, bell peppers, etc.
- Gluten-free pita chips
- As a sauce for Greek-inspired dishes like these Greek chicken bowls
- 1/2 large cucumber
- 2 cloves garlic
- 2 cups coconut yogurt
- 3 tbsp fresh dill, chopped
- Salt and pepper to taste (omit pepper for AIP)
- Juice of half a lemon
- 2 tbsp olive oil, divided
- Wash the cucumber well, and keep the skin on. Grate the cucumber using a grater or a food processor until finely grated. Pat the cucumber dry with a clean kitchen towel or paper towel to remove excess liquid.
- Grate (or finely mince) the garlic and add it to the bowl with the cucumber.
- Add the coconut yogurt, salt, pepper, dill, lemon juice, and most of the olive oil. Stir to combine.
- Top off with a bit more olive oil and serve with vegetables or pita chips.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 serving
- Calories: 183
- Fat: 13.4g
- Carbohydrates: 10.6g
- Fiber: 1.2g
- Protein: .5g