This dairy free tzatziki dip is the perfect sauce and dressing for falafels, salads, and more. Our version is vegan, top 8 free, and gluten free while full of flavour and creamy.
Why We Like This Recipe
We love this Dairy free Tzatziki recipe as it is a super easy dip and dressing for pretty much anything. It can go on many things and is easy enough for the kids to make it.
- English Cucumber
- Coconut or Gluten Free Oat Yoghurt, Plain
- Olive Oil
- White Pepper
- White Wine Vinegar
- Lemon Zest
- Lemon Juice
See recipe card for quantities.
The Ingredient Low Down
The kind with the thin skin that can be eaten and little seeds works the best. The seeds and peel are left in this allergen friendly tzatziki recipe. See the substitutions about using field cucumbers.
Coconut or Gluten Free Oat Yoghurt, Plain
Any safe dairy free yoghurt works the best. It must be plain and not flavoured, nothing is worse than vanilla or strawberry flavoured tzatziki. If using oat yoghurt make sure it is wheat free or gluten free as come oats can be cross contaminated or have cross contact.
Or neutral oil like canola.
Black pepper or tri-colored pepper can be used but in a lower quantity, to taste. We like the white as the kids don’t notice it as much.
Dried Dill or Fresh Dill
Either will work. We find that fresh adds a better flavour but it can be hard to come by or expensive.
White Wine Vinegar
If this vinegar isn’t safe for you rice vinegar, white distilled, spirit vinegar or apple cider vinegar can be used.
Soak the lemon in hot water and scrub the wax off before zesting. Zest while whole then cut and juice. Any leftover zest can be frozen for 1 month in a sealed container.
Fresh lemon juice is always best for taste and it also is one ingredient rather than one with many ingredients. Cutting down on processed ingredients means there will be fewer ingredients that may be an issue to contain allergens or have cross contact with allergens.
Instructions/ Directions and Tips
Grate cucumber on a medium fine grater.
Put in a fine mesh strainer over a bowl and let the juices drip from the grated cucumber. Squeeze the grated cucumber a few times to wring out extra moisture. Set aside and let drain for 1 hour.
In a medium bowl combine the coconut or GF oat yoghurt, olive oil, salt and pepper, garlic, dill, vinegar, lemon zest, and lemon juice. Stir well with a whisk.
Add drained grated cucumber to the sauce mix and stir.
Set aside in the refrigerator at least 30 mins to let the flavours mingle before using.
Hint: Adding too much lemon juice will cause the dairy free yoghurt to split. Pour it in bit by bit while constantly whisking.
- Field Cucumbers - If English cucumbers are too expensive or unavailable field or garden cucumbers can be used. If they are used, peel the cucumbers, cut in half lengthwise and remove the seeds by drawing a spoon down the centre.
- Garlic Powder - 1 tablespoon garlic powder can be used in place of fresh garlic cloves
- Spicy - add 1- 2 tsps of finely chopped red chillies. Mix into the dip for a kick. Or a few drops of safe hot sauce.
- Mayonnaise base-replace ⅓ C of the yoghurt with egg free, soy free mayo. We also need ours to be mustard free. Add in ¼ C of plant “buttermilk” ¼ C of plant milk (coconut, GF oat or rice) and 1 teaspoon of apple cider or white wine vinegar to the plant milk and let it sit 5 mins before stirring into the mayonnaise. We prefer to use Hellmann’s or Mama Yo! Vegan Mayonnaise when we use mayo.
- Avocado Base - Replace ⅓ C of dairy free yoghurt with one medium sized mashed avocado. The dip will go green and will not keep as long as all yoghurt or a yoghurt and mayo combo because avocado goes brown with exposure to air.
- Onion - add ¼ C of finely diced white onion or 2 tsps of onion powder.
- Knife and Cutting Board - to cut the garlic
- Fine Mesh Sieve - to drain the cucumber of excess water.
- Medium Fine Grater - for shredding the cucumber
- Medium Bowl - to combine the mix
- Whisk - to stir the mix
Storage and Reheating Instructions
Store in the fridge for up to 4 days in a sealed container. A bit of condensation or liquid may separate from the dip. Either drain that liquid off the top or stir it back in to the dairy free tzatziki sauce.
This dip is not suitable for freezing.
Due to the dairy free yoghurt do not heat the tzatziki or it may separate or curdle.
Making the Allergen Friendly Tzatziki dip the night before will help the flavours mix. It will allow for the most flavour to be achieved before eating.
What To Serve With
Other Recipes You May Enjoy
- Knife and Cutting Board
- Fine Mesh Sieve
- Medium Fine Grater
- Medium Bowl
- 1 English Cucumber
- 1 ⅓ C Coconut or Gluten Free Oat Yoghurt Plain
- 1 tablespoon Olive Oil
- ¾ teaspoon Salt may need a tiny bit more to your taste.
- ¼ teaspoon White Pepper
- 6 cloves Garlic finely diced
- 2 Tbsps Dried Dill or ¼ c Fresh Dill chopped
- 1 teaspoon White Wine Vinegar
- Zest of ½ Lemon
- Juice of ½ Lemon
- Grate cucumber on a medium fine grater.
- Put in a fine mesh strainer over a bowl and let the juices drip from the grated cucumber. Squeeze the grated cucumber a few times to wring out extra moisture. Set aside and let drain for 1 hour.
- In a medium bowl combine the coconut or GF oat yoghurt, olive oil, salt and pepper, garlic, dill, vinegar, lemon zest, and lemon juice. Stir well with a whisk.
- Add drained grated cucumber to the sauce mix and stir.
- Set aside in the refrigerator at least 30 mins to let the flavours mingle before using.
- Wash hands really well after touching allergens or use gloved hands for handling allergens
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods