Vegan Tzatziki Sauce Made With Almond Milk Yogurt
This vegan tzatziki sauce is made with almond yogurt. | Everyday Vegan Food

Is there anything better than tzatziki? I think not.

I think the only sauce that beats tzatziki, for me, is toum (the garlic sauce/paste you get from Middle Eastern restaurants). Garlic sauce is a pain in the behind to make, and it’s essentially just oil (like a lot), garlic, lemon juice, and salt. So it’s not made quick by any means, and it’s not good for you either. So tzatziki will have to win!

Tzatziki — the one dairy ”thing” besides ice cream I really enjoyed growing up. And if you are thinking, ”What about cheese?”, my answer to that is eww. Just no.

So I, of course, recently made my own quick version of tzatziki. I realized that my blog had no vegan tzatziki sauce and I just couldn’t live with it anymore. I had to remedy the situation and make one STAT!

This recipe is really simple, but it really does taste just like I remember! I did not add garlic to it, for some reason… I am questioning my judgement at the moment, so of course feel free to add some minced garlic in there if you would like! Garlic makes everything better!

Another thing I am realizing just now is I do not have a picture of just the sauce, but I really should since that’s what the recipe is about right? So I apologize for that and I will shoot pics next time I make this vegan tzatziki sauce and update this post when I do!

Bon appétit!

Vegan Tzatziki Sauce Made With Almond Milk Yogurt

Category: Sauce

Cuisine: Greek

Vegan Tzatziki Sauce Made With Almond Milk Yogurt

This vegan tzatziki recipe features dill, onion, and lemon juice. | Everyday Vegan Food


  • 5.3 oz (150g) plain almond milk yogurt (I used Silk)
  • 1/3 cup grated and peeled mini cucumbers (Persian cucumbers)
  • 1 tbsp lemon juice
  • 1 tbsp finely minced red onion
  • 2 tsp finely chopped dill
  • 1/4 tsp salt
  • 1/8 tsp white pepper


  1. Grate cucumbers - enough to make 1/3 cup. Then transfer a fine-mesh strainer over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. (This step is optional if you are pressed for time of if the cucumbers you are using aren’t really juicy.)
  2. Add the almond milk yogurt to a small bowl and add cucumber and the remaining ingredients. Stir to combine.
  3. Taste and adjust flavor as needed.
  4. Store in the refrigerator up to 5 days.


You can add minced garlic if you would like. It would be a nice addition.

You can also use a different vegan yogourt, so long as it's plain!

Looking for more recipes like this? This vegan recipe shows you how to turn coconut yogurt into a creamy dairy-free tzatziki. The recipes features finely grated cucumber, lemon juice, fresh dill, and minced garlic. Even though the recipe is for coconut yogurt, you could use any plain or unsweetened vegan yogurt you like.

You can simply enjoy the dairy-free tzatziki with veggie sticks or crackers or you can include it on a falafel burger, wrap, or kebab. This vegan shawarma doner kebab recipe is just begging for tzatziki. As well as plant-based duck, the kebab features tomatoes, red cabbage, lettuce, and cucumber.

This recipe was republished with permission from Everyday Vegan Food.

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