Tzatziki recipe - vegan, easy, delicious / Tzatziki Rezept - vegan, einfach, lecker -

Tzatziki with dill – vegan and as good as the Greek original. Making tzatziki with dill yourself is really easy and worth it! You only have to pay attention to two small things, then nothing stands in the way of enjoying tzatziki. Give this refreshing cucumber yogurt dill sauce a try!

I always like to eat tzatziki with dill, especially in summer when there are regional cucumbers available and I want to cool myself off from the inside out. And when I don’t feel like standing in a hot kitchen for three days, but rather spend my time in a swimming pool or at the Danube.

This Greek starter is a classic and consists essentially of cucumber and yogurt – and garlic is also a must. With the main ingredients, there are a few fineness to consider so that the tzatziki turns out really well. More on that in a moment.

Tzatziki recipe - vegan, easy, delicious -

Cretan delicacies

Speaking of really good tzatziki: I’ve already spent a few months on Crete, in the south, in the area around Matala and Lentas. At that time I was still a vegetarian and tzatziki was a must for every meal. I therefore dare to say that I know how good original Greek tzatziki tastes. Or tsatsiki or zaziki. Anyone who has ever been to Crete will know the creative translations repeatedly from the place name signs. Presumably this is also the case in other Greek places.

Tzatziki recipe - vegan, easy, delicious -


Original Greek Tzatziki is – surprise – prepared with Greek yoghurt. It contains quite a lot of fat for a yoghurt and is therefore so nice and firm and creamy. I discovered vegan Greek yoghurt online years ago, but still not in the supermarket shelves. With a run-of-the-mill soy yoghurt, the tzatziki is much too liquid in my opinion. That’s why I haven’t made it for a long time – until vegan sugar-free Skyr moved to the shelves. I always buy the one from Alpro (admittedly: I haven’t seen any other else yet), because it’s so nice and firm and creamy. It also tastes more fatty, although it is not at all with its fat content of 3.3%. In comparison: the sugar-free soy yoghurt has 2.3% and Greek yoghurt around 10%. Tzatziki is refreshing, but it can also be a little greasy. So I add a little olive oil to it – inside and on top of course. It is also important that you stir the Skyr smoothly before you use it, otherwise you will have lots of clumps (no drama, but the result will be nicer and more even with smoothly stirred Skyr).


The next “secret” for the perfect Tzatziki recipe is the processing of the cucumber. It must be “juiced”, otherwise your tzatziki with dill will be a thin soup instead of a creamy sauce. To do this, you salt the grated cucumber well and let it stand a little. Due to the salt, the cucumber loses some of its liquid within a short time. If you then squeeze it out well, either with your hands in the sieve (that’s how I do it), or with a cloth, then nothing can go wrong. Speaking of cucumber: I’m never sure: should I peel it or not. There are often a lot of vitamins in the skin, so I think it’s a shame to throw it away. At the same time, the result is always finer without it. My solution is a typically Austrian one,I choose the middle way, I only peel it partially, hihi. What do you mean: peel or not peel the cucumber for tzatziki?

Tzatziki vs. Sirtaki

Incidentally, I will never forget how a Greek wanted to confuse me late at night (or early in the morning …) after too many rakis and tried to explain to me that the food is called sirtaki and the dance is called tzatziki. He laughed at me when I told him he was telling nonsense, after all he is Greek and will know better. After all the drinks I was a little confused. But now I’m pretty sure that I’m not describing dance choreography to you here.

If you love Greek cuisine as I do, I invite you to discover more recipes like the spinach rice Spanakorizo, the spinach pie Spanakopita or the green bean stew Fasolakia. I would especially like to draw your attention to the homemade vegan feta, because it goes particularly well with tzatziki.

Yield: 1 bowl (as seen on the photo)

Tzatziki with dill - vegan, easy, delicious

Tzatziki recipe - vegan, easy, delicious / Tzatziki Rezept - vegan, einfach, lecker -

Tzatziki with dill - vegan and as good as the Greek original. Making tzatziki yourself is very easy. Give this refreshing cucumber yogurt dill sauce a try!


  • 1 cucumber
  • 1 tsp salt
  • 400 g (14.1 oz) vegan unsweetened yogurt (Skyr)
  • 2 cloves of garlic, pressed
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2-3 tbsp fresh dill, chopped


  1. Peel the cucumber (I peel half of it, see note) and grate it coarsely.
  2. What you can do (I don't because don't like to throw away the seeds): Cut the cucumbers in half lengthwise and scrape out the seeds with a spoon. This makes the tzatziki even creamier because the kernels contain a lot of water.
  3. Put the grated cucumber in a colander and mix well with the teaspoon of salt.
  4. Hang the colander over a bowl or saucepan. After half an hour or more, the cucumber has already "lost" a lot of water. Now press the cucumber to get rid of any access water. Do this directly in the colander.
  5. Now stir the yogurt in a bowl first until smooth.
  6. Then add the garlic, olive oil, red wine vinegar, and dill.
  7. Mix everything together before you next add the squeezed and grated cucumber.
  8. Now let the tzatziki sit in the fridge for at least half an hour before you serve it with a little olive oil on top.


  • It is actually not necessary to peel the cucumber. The skin usually contains vitamins. Since the cucumber tastes finer without the skin, I take the way in the middle and peel it only partially.
  • You can go one step further and cut the cucumbers in half lengthwise and scrape out the seeds with a spoon. With this step, you get rid of more liquid. However, I think it's a pity to throw away the seeds. As the seeds are being squeezed out well, we are talking about fine details.
  • With normal soy yogurt, the tzatziki becomes too thin. So use Skyr if you can buy some. You could also drain the yogurt in a piece of kitchen cloth for a few hours (I never did that for my tzatzikis).
  • I like my tzatziki with a lot of dill. If you feel like, reduce the amount a little.
  • You don't have to salt the tzatziki anymore, the salt from the cucumber is sufficient.
  • Shelf life and storage: I usually eat homemade tzatziki within three to four days, it was always good during this period.

Did you try this recipe?

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