There’s no need to miss out on classic Greek Tzatziki dip if you have to avoid milk. Make your own delicious dairy free Tzatziki from fresh ingredients in just 5 minutes. This easy Tzatziki dip recipe is not only free from milk, it’s also gluten free, allergy-friendly and vegan. Tzatziki is delicious as a dip, or use it as a sauce with your favourite Greek dish. It’s perfect for sharing with friends and family with food allergies, intolerances and dietary preferences.
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Jump to RecipeDairy free Tzatziki ingredients
To make our allergy-friendly Tzatziki, you’ll need:
- 1 cup dairy free natural yoghurt
- 1 cup coarsely grated Lebanese cucumber (approximately 2 medium)
- 1 glove garlic, finely grated
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon fresh mint, finely chopped
- 1 Tablespoon fresh dill, finely chopped
- pinch sea salt
Dairy free yoghurt
Traditional Greek Tzatziki is usually made with sheep or goat’s milk yoghurt. And most store bought Tzatziki is made with cow’s milk. To make an allergy-friendly and vegan version, we’ve swapped out the yoghurt for a non-dairy variety. If you don’t have soy allergies, you could use a soy based yoghurt. However, we have made our dairy free Tzatziki with coconut yoghurt instead. Whichever dairy-free yoghurt you choose, make sure you choose a natural style, unflavoured and unsweetened yoghurt for this recipe.
A word of warning for choosing products labelled as “dairy free”. Just because something is labelled “vegan”, doesn’t guarantee that it is dairy free, so make sure that you read the ingredients and any allergen warnings carefully. You can read more in our post Is vegan food always dairy and egg free?
For those with nut allergies, check that your dairy substitute doesn’t contain nuts. Cashew nuts and almonds are often used to make a creamy vegan dairy substitutes. If you are allergic to soy, you’ll also need to check labels carefully as many vegan products contain soy.
For this recipes we used Cocobella natural coconut yoghurt. This is dairy free, gluten free and vegan and doesn’t contain nuts or soy.
Method
This recipe is so quick and easy to make.
Coarsely grate the cucumber (using the large grating hole in a box grater). Using your hands, squeeze as much of the liquid from the cucumber as you can. Place one cup of the grated cucumber in a medium sized bowl.
Peel the garlic clove and finely grate, adding to the cucumber.
Add one cup of natural unflavoured dairy free yoghurt to the bowl.
Finely chop the fresh dill and mint and add one Tablespoon of each to the yoghurt mixture. Add 1 Tablespoon of extra virgin olive oil, 1 Tablespoon of freshly squeezed lemon juice and a pinch of sea salt. Mix all ingredients together well to combine.
Spoon your Tzatziki into a serving dish and enjoy straight away, or cover and refrigerate to enjoy later. If using later, make sure to stir before serving as the liquid can separate slightly after chilling. This dairy free Tzatziki lasts up to 4 days in the fridge.
Recipe makes approximately 2 cups (serves 8).
If you aren’t vegan or vegetarian, Tzatziki tastes amazing with chicken, lamb or seafood, but it also works beautifully with plant based protein. It’s also a great dip, either by itself or as part of a platter with vegetable crudites and pita. We also love using it to add wonderful flavour to sandwiches and wraps. Or try it as a dressing with your favourite salads.
More allergy-friendly recipes
For another delicious Greek inspired recipe, try our vegan Skordalia garlic and potato dip.
Making an allergy-friendly dips platter to share with friends or family? You might also like to make our sesame free hummus without tahini or dairy free French onion dip. Or for a quick, healthy option, try our fresh tomato salsa. We’ve got lots more dips to try in our allergy friendly dip recipe collection.
You’ll also find lots more dairy free and allergy-friendly recipes on our recipe page.
Refreshing Dairy Free Tzatziki Dip (Allergy-friendly, Vegan)
Equipment
- 1 medium bowl
- 1 chopping board
- 1 Sharp knife
- 1 box grater
- 1 Citrus juicer
- measuring cups and spoons
Ingredients
- 1 cup dairy free natural yoghurt
- 1 cup coarsely grated Lebanese cucumber (approximately 2 medium)
- 1 clove fresh garlic, finely grated
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon fresh mint leaves, finely chopped
- 1 Tablespoon fresh dill, finely chopped
- 1 pinch sea salt
Instructions
- Coarsely grate the cucumber (using the large grating hole in a box grater). Using your hands, squeeze as much of the liquid from the cucumber as you can. Place one cup of the grated cucumber in a medium sized bowl.
- Peel the garlic clove and finely grate, adding to the cucumber.
- Add one cup of natural unflavoured dairy free yoghurt to the bowl.
- Finely chop the fresh dill and mint and add one Tablespoon of each to the yoghurt mixture. Add 1 Tablespoon of extra virgin olive oil, 1 Tablespoon of freshly squeezed lemon juice and a pinch of sea salt. Mix all ingredients together well to combine.
- Transfer your Tzatziki into a serving dish and enjoy straight away, or cover and refrigerate to enjoy later.
