Creamy Dill + Chive Vegan Tzatziki
A fresh, dairy-free tzatziki perfect for dipping, drizzling, and dolloping on everything.
There are some recipes that quietly become staples in your kitchen — not flashy, not complicated — just reliable, fresh, and endlessly versatile.
This creamy dill + chive vegan tzatziki is exactly that.
It’s bright with lemon, garlicky (but not overpowering), packed with fresh herbs, and made with dairy-free yogurt for a light, plant-based twist on the classic Mediterranean sauce.
Serve it with warm pita and crunchy veggies, spoon it over grain bowls, or drizzle it across roasted vegetables and big leafy salads. It’s the kind of sauce that makes simple meals feel elevated.
And honestly? It gets even better the next day.
Why You’ll Love This Vegan Tzatziki
🌿 Completely dairy-free
🥒 Fresh, herby, and bright
✨ Ready in 10 minutes
🥗 Works as a dip and a sauce
🥙 Perfect for snack boards, bowls, and salads
🫙 Keeps 3–4 days in the fridge
Ingredients
1 cup plain unsweetened dairy-free yogurt (almond or coconut-based works well)
½ cup finely grated cucumber, excess liquid squeezed out
1 small garlic clove, grated
1–2 tablespoons fresh lemon juice
1 tablespoon good olive oil
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh chives, finely chopped
¼ teaspoon sea salt
Fresh cracked pepper to taste
Optional:
Tiny splash red wine vinegar
Extra olive oil and herbs for topping
How to Make Vegan Tzatziki
Step 1: Prep the cucumber.
Grate the cucumber and squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This keeps your tzatziki thick and creamy.
Step 2: Mix.
In a bowl, stir together the yogurt, cucumber, garlic, lemon juice, olive oil, dill, chives, salt, and pepper.
Step 3: Chill.
Let it rest in the fridge for at least 30 minutes. The herbs bloom and the flavors deepen beautifully.
Step 4: Finish.
Before serving, drizzle with olive oil and sprinkle with extra herbs.
How to Use Tzatziki
This isn’t just a dip — it’s a “put it on everything” sauce.
Try it:
With warm pita triangles
Alongside carrots, celery, and bell peppers
Dolloped over quinoa or farro bowls
Spoonfuls over roasted chickpeas and sweet potatoes
Drizzled across big herby salads
Spread inside wraps or sandwiches
For grain bowls or salads, thin it slightly with a teaspoon or two of water or extra lemon juice.
Tips for the Best Tzatziki
Squeeze the cucumber well. This is key.
Use fresh herbs. Dried won’t give the same brightness.
Let it rest. Even 30 minutes makes a difference.
Taste and adjust. Add more lemon if you love brightness, more garlic if you want more punch.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.
Frequently Asked Questions
Can I use regular yogurt?
Yes! If you’re not dairy-free, full-fat Greek yogurt works beautifully.
What kind of dairy-free yogurt is best?
Plain, unsweetened varieties with a thicker consistency work best. Avoid flavored or sweetened options.
Can I make this ahead?
Absolutely — it actually tastes better after a few hours in the fridge.
If you make this, tag me @kellysgreenkitchen — I love seeing how you use it on bowls and snack boards 🥒🌿
