dairy free tzatziki

A recipe learned in Athens, this is *the" authentic tzatziki recipe you've been looking for!

Authentic Greek Tzatziki

cucumber,

plain full-fat Greek yogurt

garlic cloves, finely minced

extra virgin olive oil

white vinegar

salt

dill

Grate the cucumber and drain through a fine...

Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.

Combine the yogurt, garlic, oil, vinegar, and salt...

Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.

Transfer the grated cucumber and fresh dill to...

Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.

Grilled chicken souvlaki recipe is paired with a dairy-free tzatziki that’s out-of-this-world delicious.&nbsp;

Grilled Chicken Souvlaki with Dairy-Free Tzatziki

chicken breasts

olive oil

lemon juice

garlic (minced)

oregano

parsley

tsp sea salt

tsp pepper

raw cashews (soaked 4-6 hours (or overnight))

water

cucumber

dill (chopped)

Chop each chicken breast into approx 1.5 inch chunks and place in a bowl. Add all remaining chicken souvlaki ingredients and stir together. Place the bowl in the refrigerator and marinate for at least 30 minutes.

To make the tzatziki sauce, drain and rinse the cashews and place in a high-powered blender. Add the water and lemon juice and blend on high for 2-3 minutes, or until creamy. Add the remaining tzatziki ingredients to the blender and pulse a few times, just until combined. Store in a sealed container in the refrigerator (Note: the tzatziki sauce can be stored for 3-4 days in the refrigerator).

Heat the grill on medium-high.

Place the marinated chicken pieces on skewers (approx 8-9 pieces per skewer makes 6 skewers) and cook on the grill for 3-4 minutes each side.

Served the grilled chicken souvlaki with the tzatziki sauce.

This recipe for vegan tzatziki is a keeper- A thick and creamy appetizer made with no dairy! Perfect as a dip, sauce, or dressing!

Vegan Tzatziki

yogurt

tbsp mint (freshly chopped, optional)

tbsp dill (freshly chopped)

cucumber (grated)

In a large mixing bowl, combine all your ingredients and mix until combined.

Cover the bowl and refrigerate for at least an hour, to thicken.

Vegan Tzatziki! A cool refreshing greek cucumber yogurt sauce. Perfect dressing for gyros or any mediterranean dish. Easy healthy whole food ingredients. Ready in 10 minutes! Makes a delicious veggie dip! Gluten free, Nut free, oil free, no tofu.

10 Minute Vegan Tzatziki Recipe (Gyro Sauce)

English cucumber, grated

unsweetened non dairy plain yogurt, I use cultured coconut yogurt

garlic clove, finely chopped

dill pickle juice

vegan Worecestershire sauce (optional but tasty if you have it!)

dill dill

garlic and onion

salt (plus more to taste at end if needed)

black pepper

First grate the cucumber and place in a strainer over a bowl. Grab a handful at a time and squeeze out as much liquid as you can. Add to a medium mixing bowl as you go. No need for a food processor!

Add remaining ingredients and mix everything together. Season with more salt and pepper to taste if necessary and or lemon juice if needed for more zip. Drizzle with olive oil and some fresh chopped dill if you like. Serve right away or refrigerate for later to let the flavours meld and to thicken more. For step by step photos see above post.

Enjoy the tzatziki with Vegan Gyros, Falafels, Shwarmas, or as a dip with veggies, naan or pita! and many more greek dishes!

Just made this and looooved it!  Used three cloves garlic, added fresh and dried dill and had to use almond milk yogurt as that was the only plain non-dairy yogurt I could find at three grocery stores.  I printed this out to go in my family recipe book!  There were so many generic recipes out there, glad I found yours!

Greek chicken souvlaki makes for an easy and flavorful recipe. Marinate the chicken, thread the pieces on skewers, and grill them up!

Greek Chicken Souvlaki

recipe tzatziki sauce

Marinate chicken

Add the chicken, oil, lemon juice, garlic, oregano, parsley, salt, and pepper to a large mixing bowl. Stir together. Place the bowl in the refrigerator and marinate for at least 30 minutes.

Thread skewers

Heat the grill on medium-high heat. Then thread the marinated chicken pieces onto skewers (about 8 to 9 pieces per skewer makes 6 skewers).

Grill chicken

Cook the skewers on the grill for 3 to 4 minutes on each side.

Serve chicken

Crispy smashed potatoes, creamy dairy-free tzatziki, and Mediterranean veggies and chickpeas for a fresh, satisfying salad.

Greek-Style Crispy Potato Salad with Tzatziki

lb baby potatoes

oz cherry tomatoes (chopped in half)

red bell pepper (diced)

chickpeas (cooked)

cucumber (small, diced)

kalamata olives (pitted and chopped)

cucumber (small)

plain dairy-free yogurt (I used soy)

dill (finely chopped)

tbsp hemp seeds (optional)

sea salt flakes (to taste)

black pepper (to taste)

Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking them with excess water. Bring to a boil and cook for about 20 minutes, adjusting slightly depending on potato size. Test doneness by piercing with a fork. Drain and allow to cool completely. (I usually do this a few hours before starting the recipe so they are well cooled.)

Crisp the potatoes (air fryer): Lay out a piece of parchment paper and spread the potatoes on it. Using a sturdy mug or glass, smash the potatoes flat. Brush or spray them with olive oil. Air fry for 20 minutes at 200°C (fries setting on the air fryer). See notes for the oven option.

Prepare the tzatziki: Grate the cucumber and squeeze out excess water with a clean cloth. In a medium bowl, combine yogurt, grated cucumber, dill, garlic, hemp seeds, and lemon juice. Season with salt and pepper.

Assemble: In a large salad bowl, add the tzatziki, cherry tomatoes, red bell pepper, chickpeas, olives, and crispy potatoes. Serve right away while the potatoes are warm and crispy.

If you can't find (or simply don't want to pay for) vegan yogurt, silken tofu works great! I added a teeny-tiny bit of citric acid to compensate for the loss of tanginess.

Delicious! I added some blanched green beans as I had some in the crisper that needed to be used. After two weeks of being on the road it was so nice to fill my belly with something so nutritious and tasty.

Such a nice flexible recipe. I made it so it felt like a hybrid of a healthy Caesar salad and creamy potato salad.

This was really delicious. The whole family enjoyed it will definitely make it again. Swapped some potatoes for sweet potatoes - I’ve made something similar to this before but this one wins hands down! Thank you

Absolument délicieux !  Fresh, tasty, perfect! :)

You’re going to love this Greek-Style Crispy Potato Salad with Tzatziki recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!

https://www.youtube.com/watch?v=YDNLInXZDBE

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Check out this recipe and many more on our blog at plantbaes.com (or visit https://plantbaes.com/greek-style-crispy-potato-salad-with-tzatziki/) 💕

Recipe
Serves 2
Ingredients:
Salad
- 1 lb (450 g) baby potatoes
- 1 tbsp (15 ml) olive oil
- 7 oz (200 g) cherry tomatoes, chopped in half
- 1/2 red bell pepper, diced
- 1 1/2 cups (245 g) chickpeas
- 1 small cucumber, diced
- 15 kalamata olives, pitted and chopped

Tzatziki-style dip
- 1 small cucumber
- 1 cup (240 g) thick dairy-free yogurt
- 1/4 cup (12 g) fresh dill, finely chopped
- 2 tbsp hemp seeds
- 1 garlic clove, minced
- 1 tbsp (15 ml) lemon juice
- sea salt flakes, to taste
- freshly ground black pepper, to taste

Instructions:
1. Cook the potatoes: Add the potatoes to a large pot of cold salted water. Keep them whole and unpeeled to avoid soaking up excess water. Bring to a boil and cook for about 20 minutes, adjusting slightly depending on potato size. Test doneness by piercing with a fork. Drain and allow to cool completely.
2. Crisp the potatoes (air fryer): Preheat the air fryer to 400°F (200°C). Lightly brush or spray the basket with olive oil. Place the cooled potatoes in the basket in a single layer. Using a sturdy mug or glass, gently smash the potatoes flat. Generously brush or spray with olive oil. Air fry for 15–20 minutes, flipping or shaking the basket halfway, until golden and crispy.
3. Prepare the tzatziki: Grate the cucumber and squeeze out excess water with a clean cloth. In a medium bowl, combine yogurt, grated cucumber, dill, garlic, and lemon juice. Season with salt and pepper.
4. Assemble: In a large salad bowl, add the crispy potatoes, cherry tomatoes, red bell pepper, chickpeas, olives, and tzatziki. Mix well until evenly combined, then serve right away while the potatoes are still warm and crispy.

Notes:
Ovens can vary quite a bit, so adjust the cooking time as needed until the potatoes are golden and crispy. If your oven has a grill or broil function, finishing them under the grill/broiler for the last 3–5 minutes works really well.

Oven method: Preheat to 425°F (220°C) or 400°F (200°C fan). Line a large baking tray with parchment paper and lightly brush or spray with olive oil. Spread the cooled potatoes on the tray, smash them flat with a sturdy mug or glass, and generously brush or spray with olive oil. Bake on the top rack for 30–40 minutes until golden and crispy.

Nutrition (per serving, 2 servings)
- Calories: 640
- Carbohydrates: 94 g
- Protein: 26 g
- Fat: 21 g
- Sodium: 561 mg
- Fiber: 20 g
- Vitamin A: 109 IU
- Vitamin C: 111 mg
- Calcium: 362 mg
- Iron: 9 mg

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Top Tags

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The most viewed dairy free tzatziki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine