Greek Vegan Tzatziki

Vegan Tzatziki Dip
Credit: Theofano Vetouli

A vegan take on the classic of the Greek cuisine. This vegan tzatziki is made with soy yogurt and tahini, and is missing nothing in flavor and richness. It is thick and creamy and it makes an ideal dip for pan-fried potatoes or as a side dish for barbecues.

  • Preparation Time: 10 minutes
  • Waiting Time: 3 hours
  • Total Time: 10 minutes


Servings: 4

For the tzatziki:

  • 400 g
    soy yogurt
  • 2 cloves
    garlic pressed
  • ½
    large cucumber
  • ½ bunch
    dill finely chopped
  • 1 tbsp
  • 1 tbsp
    wine vinegar
  • 3 tbsp
    olive oil
  • 2 tbsp
    salt and pepper to taste


For the tzatziki

  1. Put the yogurt in a cheesecloth and let it drain its water for about 3 hours.

  2. Coarsely grate the cucumbers and sprinkle with some salt. Mix and drain by pressing the grated cucumber and discard the juice.

  3. In a bowl combine strained yogurt and cucumber with all other ingredients and mix well, until the tahini is incorporated in the yogurt. Season with salt and pepper.

  4. Serve chilled with some extra olive oil on top. It is ideal as a dip with pita bread, pan-fried potatoes and grilled vegetables or veggie sausages.


Add a handful of chopped mint leaves for a refreshing twist to this recipe.

About the author

Theofano Vetouli


Courses: Side Dish, Snacks, Starter
Cuisines: Greek
Keywords: Greek vegan tzatziki
Special diets: low-fat
Difficulty: Level 1 (easy)
Cooking time: < 15 minutes
Number ingredients: 5-10 ingredients

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