Dairy Free Tzatziki
This non-dairy tzatziki is perfect for a Greek dinner when you can’t eat regular yogurt. This version uses a combination of coconut yogurt and mayo to replace the regular yogurt. Tzatziki is a Greek dish that is traditionally made with yogurt, cucumbers, garlic, lemon juice and herbs and is served over grilled meats or as a dip with pita bread.
A Greek inspired meal of chicken skewers, falafel and grilled veggies just isn’t the same without the traditional yogurt dip. I played around with all the different non-dairy yogurts to get something closely resembling the original recipe. Most nut-based yogurts left an off aftertaste and just didn’t taste like real tzatziki. The coconut yogurts did much better and bonus, they are usually thicker, which is best for this recipe.
Adding a little mayonnaise with the yogurt helped to balance the flavor and mask any coconut aftertaste.
Why You’ll Love This Tzatziki
This dip is refreshing, cooling, and perfect along with chicken or falafel. You can use it as a dressing for a quinoa and veggie bowl, or to dip raw veggies in. This tzatziki absolutely quenches that Greek meal craving.
What Non Dairy Yogurt to Use
Looking for an unflavored coconut yogurt with no sweeteners or vanilla. I got the best result with coconut and soy based yogurts. I would not recommend almond or cashew yogurts. Your end result will have a stronger nut flavor, and bitter aftertaste.
At the time of my recipe testing, the almond and cashew yogurts just weren’t that good. They all had strange aftertastes. If you read this and have a yogurt that you like, then give it a try! Make sure to choose the plain version though, which could taste different if you are used to eating a flavored or sweetened version.
Ingredients You’ll Need for Dairy Free Tzatziki
½ cup aioli or mayo
½ cup non-dairy yogurt, unsweetened plain (coconut is best)
2 tablespoon lemon juice
2 tablespoon chopped fresh dill
2 to 4 mint leaves, minced
1 cup grated or diced cucumber
Dash of sea salt and black pepper
Minced garlic (optional)
How to Make Tzatziki
1. Place aioli, yogurt, lemon juice, dill and mint in a medium bowl.
2. Strain cucumber by squeezing in your hands over an empty bowl or wrap in cheesecloth and squeeze out as much liquid as possible.
3. Add cucumber to the bowl, season with a little salt and pepper then stir until well mixed. (add garlic here if you are using it).
4. Give the tzatziki a taste and adjust seasonings if desired, adding more lemon or dill, whatever you think it needs. The flavors will develop more as it sits, so you can also leave it alone for now and check after the next step.
5. Set bowl in the refrigerator uncovered for at least an hour. This will help the mixture to thicken and the flavors to bloom. Most non-dairy yogurts are thinner than regular dairy and the dip really benefits from this step. The refrigerator acts as a bit of a dehydrator.
6. Take out the Tzatziki, give one more taste and serve!
What if You Don’t Eat Eggs?
I have also made this recipe with silken tofu with good results. You can swap out the mayo for the same amount of silken tofu and then adjust the seasonings a little. You might need a little more salt, lemon juice or dill. And Add 1 tablespoon olive oil to replace the fat you are taking out.
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Dairy Free Tzatziki
This dip is refreshing, cooling, and perfect with Greek chicken or falafel. You can use it as a dressing for a quinoa and veggie bowl, or to dip raw veggies in. Choose an unsweetened, plain coconut yogurt.
Ingredients
- ½ cup mayo
- ½ cup non-dairy yogurt, unsweetened plain (coconut is best)
- 2 tablespoon lemon juice
- 2 tablespoon chopped fresh dill
- 2 to 4 mint leaves, minced
- 1 cup grated or diced cucumber
- Dash of sea salt and black pepper
- Minced garlic (optional)
Instructions
- Place aioli, yogurt, lemon juice, dill and mint in a medium bowl.
- Strain cucumber by squeezing in your hands over an empty bowl or wrap in cheesecloth and squeeze out as much liquid as possible.
- Add cucumber to the bowl, season with a little salt and pepper then stir until well mixed.
- Give the tzatziki a taste and adjust seasonings if desired, adding more lemon or dill, whatever you think it needs. The flavors will develop more as it sits, so you can also leave it alone for now and check after the next step.
- Set bowl in the refrigerator uncovered for at least an hour. This will help the mixture to thicken and the flavors to bloom.
- Take out the Tzatziki, give one more taste and serve!
Notes
Setting uncovered in the fridge is an important step. Most non-dairy yogurts are thinner than regular dairy and the dip really benefits from this step. The refrigerator acts as a bit of a dehydrator, helping to thicken the yogurt.
Lasts for 1 week in the fridge.
Recipes that go great with tzatziki:
Salmon Cakes
A delicious fish cake that goes great with tzatziki too
Chicken Souvlaki Skewers
Zesty chicken marinated in lemon and oregano
Falafel Patties
Tender gluten free falafel using canned chickpeas
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