Vegan Greek tzatziki

    25 min

    Looking for a dairy free, vegan tzatziki recipe? This is what I came up with after making the transition over to dairy free.

    1 person made this

    Serves: 16 

    • 3 cucumbers
    • 3/4 teaspoon salt
    • 6 tablespoons extra-virgin olive oil
    • 4 1/2 tablespoons red wine vinegar
    • 3 tablespoons minced red onion
    • 6 cloves garlic, minced
    • 3/4 teaspoon dried dill
    • 1/4 teaspoon salt
    • ground black pepper to taste

    Prep:15min  ›  Extra time:10min resting  ›  Ready in:25min 

    1. Line a bowl with a clean, sturdy towel. Grate cucumbers into the bowl. Gather towel around cucumber and squeeze as much liquid from the cucumbers as possible. Transfer cucumber to a colander and sprinkle 3/4 teaspoon salt over cucumber. Stir to evenly coat cucumber and allow to drain, 10 to 30 minutes.
    2. Mix cucumber, olive oil, vinegar, red onion, garlic, dill, 1/4 teaspoon salt, and ground black pepper together in a bowl.


    Shallots can be used in place of the red onion, if desired.

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    Reviews in English (2)


    Made as written and I wouldn't consider this a tzatziki but more of a cucumber chimichurri but a good one at that. This would pair well with many different things and one I will make again.  -  04 May 2016  (Review from Allrecipes US | Canada)


    I agree - not a tzatziki but quite tasty. I didn't have enough cucumbers so I added some shredded zucchini. I love the crunch it adds.  -  16 Aug 2016  (Review from Allrecipes US | Canada)