Vegan Tzatziki {Paleo, Whole 30, Nut Free}

You can enjoy all of the creamy, zesty flavors of tzatziki with none of the dairy in my vegan tzatziki sauce. It's nut free and a great dip or topper for your favorite protein or raw vegetables.

Vegan tzatziki has all the creamy, zesty flavors of tzatziki with none of the dairy. It's nut free and a great dip or topper for your favorite protein |

Vegans and dairy-free friends have a few workarounds for creamy sauces. Cauliflower is a big stand in to create dimension and texture, as are cashews. I used cashew cream with my stuffed cabbage rolls and I've also made vegan smoky cashew chipotle cashew "cheese" with no dairy.  Today, I'm keeping things super simple and really clean with my vegan tzatziki, that uses no nuts and no soy.

Dairy Free Nut Free Tzatziki

Coconut yogurt if the base of this paleo, whole 30-friendly sauce. I've been enjoying New Earth's coconut yogurt, as well as The Coconut Cult's. You can choose what you like, but just be sure to read the labels as you really only want to be eating coconut cream, and not a bunch of additives and fillers.

Paleo tzatziki dairy free soy free

Will your dairy-free yogurt in hand, all you have to do is mix a few simple ingredients together to get your vegan tzatziki.

You might be tempted to bypass the cucumber wringing stage, but I don't recommend it. Cucumbers have a lot of water in them, and if you don't get rid of the excess water up front, you're going to have your sauce swimming in it later.

Socca Rounds - great topped with my vegan tzatziki

I love this vegan tzatziki on chicken, brisket, vegetables and they even make a good appetizer topping on my gluten-free rosemary socca rounds. I'm going to have another recipe for you shortly with this tzatziki in a turkey wrap - you know when you're sick of stuffing and cranberry sandwiches.

Vegan tzatziki dairy free

There are so many ways to enjoy this easy, vegan tzatziki.

Vegan Tzatziki {Paleo, Whole 30, Dairy Free}

Makes about 1 Cup


  • 1 medium organic English cucumber
  • 1 cup organic coconut yogurt
  • 2 large garlic cloves, minced
  • 1/4 cup fresh dill, finely chopped
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste


  1. Cut the ends off the cucumber, but keep the skin on. Place a cheesecloth or thin towel under a box grater. Grate the cucumber on the cheesecloth until it's completely shredded. Fold the towel around the cucumber and ring out the excess juice. I like to collect the juice and throw it in my smoothie later. Open the cloth and salt the remaining cucumber and allow to stand for 5-10 minutes, then squeeze again to remove any remaining juice.
  2. Place the coconut yogurt, garlic, dill, lemon juice and cucumber in a glass bowl and mix until combined. Season with salt and pepper. Serve on my gluten-free rosemary socca rounds or on your favorite protein.

Other Sauces You Might Enjoy