A bowl of creamy dairy free tzatziki garnished with fresh dill, diced cucumbers, and a drizzle of olive oil. Lemon halves, cucumber slices, a salt and pepper shaker, and a beige napkin complete the rustic scene.

Why you’ll love this dairy free tzatziki

Creamy cucumber sauce has always been a favorite of mine. I’ve loved it since the first time I had a gyro, and I have been making my own version for as long as I can remember (which was way before I ever heard the term tzatziki sauce).

When we went dairy free, I started make a super simple version of it with dairy free sour cream. I use it for my favorite kofta recipe and my Greek meatballs. I even use the sauce to make an creamy version of my favorite cucumber salad.

I love it because it’s super easy and only requires a few ingredients. Sure, you could make your own vegan sour cream, or use unsweetened yogurt, but I the ingredients for this recipe are readily available at most grocery stores. That’s why it’s my go-to choice.

More homemade condiments: garlic aioli / tartar sauce / balsamic reduction / cocktail sauce

If you like this recipe, you have to try: dairy free pesto / no cook homemade pizza sauce / 3 ingredient bang bang sauce

Close up photo of a bowl of creamy dairy free tzatziki sauce is garnished with chopped cucumber, red onion, fresh dill, black pepper, and a drizzle of olive oil.

Ingredient notes:

  • Cucumber – I love to use english cucumbers for recipes, they have a much thinner skin. They’re also less watery and have smaller seeds, making them perfect for sauces and dips. If you can’t find them, you can use regular cucumbers, but you’ll want to peel them, scoop out the seeds, and let them drain in a colander for 15 minutes after dicing to avoid excess moisture in your sauce.
  • Red onion – Opt for a red or sweet onion so that the onion does not overpower the sauce.
  • Vegan sour cream – If you don’t have vegan sour cream available, you could make your own or substitute unsweetened, plain vegan yogurt. We like Follow Your Heart vegan sour cream and So Delicious Dairy Free coconut yogurt.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

A bowl of creamy Easy Vegan Tzatziki topped with chopped cucumber, red onion, fresh dill, black pepper, and a drizzle of olive oil, with a spoon in the bowl and a lemon wedge nearby.

Melissa’s Tips & tricks

  1. Drain the cucumber: To keep the sauce from getting too watery, I recommend squeezing as much water from the cucumber as possible. You can do this using a paper towel or mesh strainer.
  2. Customize it: Feel free to add 1 – 2 tablespoons chopped fresh herbs such as dill or chives to this sauce to enhance or change the flavor.
  3. Storage: This sauce can be stored for up to 4 days in the fridge, but it’s still best served fresh so I recommend making it no more than 1 day in advance – especially if you’re serving guests.

Frequently asked questions

Can I freeze this sauce?

I don’t recommend freezing this recipe. Vegan sour cream doesn’t do well in the freezer, but luckily, the sour cream lasts in the fridge for a while so you can still prepare this ahead of serving.

A bowl of creamy dairy free tzatziki garnished with chopped cucumber, red onion, fresh dill, a drizzle of olive oil, and black pepper, with a spoon inside and a beige napkin beside the bowl.

This sauce goes great with:

A bowl of creamy Easy Vegan Tzatziki topped with chopped cucumber, red onion, fresh dill, black pepper, and a drizzle of olive oil, with a spoon in the bowl and a lemon wedge nearby.
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Dairy Free Tzatziki Sauce

By: Melissa Belanger
This easy, dairy free tzatziki is made with vegan sour cream – or coconut yogurt – and shredded cucumber for a creamy, tangy sauce without using cashews or coconut. It's the perfect topping for your favorites like falafel, kofta or homemade gyros.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16 servings
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Ingredients 

  • 1 12- ounce package vegan sour cream, or unsweetened, plain coconut yogurt
  • 2 teaspoons lemon juice
  • 1/4 cup diced cucumber
  • 2 tablespoons finely diced onion
  • 1/4 – 1/2 teaspoon coarse salt
  • 1/4 teaspoon pepper

Instructions 

  • Combine the ingredients. In a large bowl, the ingredients together until combined. If needed, adjust seasoning with salt & pepper, to taste.
  • Let it rest. After mixing and seasoning, cover the bowl and place it in the refrigerator. Let the sauce chill for about 15 to 30 minutes to allow the flavors to come together.
  • Store your sauce. Store the sauce in an airtight container in the fridge for 3–5 days.

Nutrition

Calories: 66kcal, Carbohydrates: 7g, Protein: 1g, Fat: 4g, Sodium: 152mg, Fiber: 0.05g, Sugar: 2g, Vitamin C: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

Read more about me

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3 Comments

  1. Ann says:

    Hi Melissa, this looks delicious, going to be making this for Christmas as my grandson has dairy issues, I see you don’t shred your cucumbers you dice them , I am going to make it this way and I will definitely let you know how the gang likes it. I am so happy I found this , he always wants to have some and can’t but now he can.
    Happy holiday.

    Reply
    1. Melissa says:

      Hi! You could totally shred them if you want. It won’t make a difference really.

      Reply
      1. Ann says:

        Thanks so much , i will let you know what the gang thinks of this once Christmas is done , but i am sure they will love it.
        Merry Christmas to you and yours
        Ann

        Reply