Dairy Free Tzatziki Dip

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. My mum used to make a version of this when we were kids. It was always on the garlickier side and I crave it some days. We missed having a sauce we could use on our wraps, with Falafels, Lamb kebaps, or as a dip for veggies and chips. This dairy free tzatziki dip is heaven, for us, with all our food allergies.

The Ingredient Low Down

English Cucumber

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.

Egg Free Mayo

To stabilize the dairy free tzatziki and to add creaminess to the dip we used an egg free mayo. If you are looking at using a vegan mayo make sure it is free from soy. There are avocado, oil based, or aquafaba/chickpea based options on the market.

If you have a mustard allergy be aware that many brands use mustard as an emulsifier in the condiment.

Olive Oil

It is traditional to use olive oil in making tzatziki. It can be swapped for another neutral oil, as needed with your food allergies.

Black Pepper

We have used both white and black pepper in this recipe. Black pepper is preferred.

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.

Lemon Zest

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.

Lemon Juice

Fresh lemon juice is always best for taste and it also is one ingredient rather than one with many ingredients. Cutting down on premade ingredients means there will be fewer ingredients that may be an issue to contain allergens or have cross contact with allergens for our family.

Instructions/ Directions and Tips

Hint: Adding too much lemon juice will cause the dairy free yoghurt to split. Pour it in bit by bit while constantly whisking.

Substitutions, Variations, & Adaptations

• 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.
• 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.

Storage and Reheating Instructions

Storage

Fridge

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.

Freezer

This dip is not suitable for freezing.

Reheating

Due to the dairy free yoghurt do not heat the tzatziki or it may separate, curdle, or go really thin.

Equipment

• 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

What To Serve With

This dish works really well with falafels as a dip for the chickpea balls, with chicken shawarma, or as a dressing on a falafel wrap, gyro wrap, or salad. It also is an excellent wing dip, smashed potato dip, chip dip, or sub dressing.

Other Recipes You May Enjoy

Food Safety

• 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

See more guidelines at USDA.gov.

Allergy Resources

If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you. 

For additional  resources please check out the following allergy education and advocacy pages:

In the United States:

• Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
• Food Allergy Research & Education (FARE) - Home Page
• U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
• Recalls, Reporting and Alerts on Food - in The United States of America
• Food Safety and Inspection Service, USDA - Recalls
• US Food & Drug Administration, FDA - Recalls
• Celiac Disease Foundation - Home Page
• National Celiac Association (NCA) - Home Page
• Beyond Celiac - Home Page
• Celiac.com - Home Page 

In Canada

• Food Allergy Canada - Home Page
• Celiac Canada - Home Page
• The Government of Canada - Health Site- Food Allergies
• The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling

Recalls, Reporting and Alerts on Food - in Canada