Classic Dairy-Free Tzatziki with Dill is a Fresh Mediterranean Accompaniment


This classic dairy-free tzatziki uses cucumbers, garlic, lemon juice, dill and non-dairy yogurt for a simple plant-based condiment that goes well with falafel, veggies, or even falafel burgers. A touch of olive oil is added for richness flavor, and to help the flavors meld.

Classic Dairy-Free Tzatziki with Dill

Classic Dairy-Free Tzatziki with Dill is a Fresh Mediterranean Accompaniment

Tzatziki is a Mediterranean dip or spread that’s usually made with dairy yogurt. But the dairy-free blend below is equally delicious and pairs well with both plant-based and omnivorous meals.

In addition to falafels, you can enjoy this classic dairy-free tzatziki with grilled potato kabobs,vegan balsamic vegetable skewers, Mediterranean steak skewers, or vegan garlicky Greek chickpeas with spinach. It’s a fresh contrast to grilled or warm meals. You can also serve it simply as a dip with crudité and pita wedges.

Classic Dairy-Free Tzatziki with Dill - Dip, Sauce, Condiment, Vegan and Plant-Based

Special Diet Notes & Options: Classic Dairy-Free Tzatziki

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. Just be sure to select the dairy-free yogurt that meets your dietary needs. We like this dairy-free tzatziki made with unsweetened plain coconut milk yogurt.

5.0 from 1 reviews
Classic Dairy-Free Tzatziki with Dill
Prep time
Total time
Note that the prep time does not include overnight chilling. The flavors develop if you let this dip refrigerate for several hours or overnight.
Recipe type: Condiment
Cuisine: Greek
Serves: 4 to 6 servings
  • 1 English cucumber, chopped
  • 1 teaspoon salt
  • 2 cups plain or unsweetened dairy-free yogurt
  • 3 cloves garlic, crushed
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice (can sub lime juice for a different twist)
  • 1 teaspoon white wine vinegar
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • Lemon pepper, to taste
  1. Sprinkle cucumber with salt and let drain for 30 minutes. Squeeze out excess moisture.
  2. Whisk the cucumber and remaining ingredients in a medium bowl, adding lemon pepper to taste.
  3. Refrigerate overnight.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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