same same, but vegan.
Table of contents
About this Recipe
I made this tzatziki because I wanted something creamy, herby, and cooling to pair with hot, crispy smashed potatoes. It’s a no-fuss mix of simple ingredients, totally gut-friendly, and proof that comfort food doesn’t need to come with a side of regret. If you’re into crispy carbs + creamy dips, this one’s for you.
I missed creamy, herby sauces that don’t fight with my gut. It’s quick to throw together, uses minimal ingredients, and skips all the IBS landmines like garlic and onion. It’s packed with probiotics (from the yoghurt), hydrating veg, and fresh herbs — perfect for anyone craving bold flavor without digestive drama.
Another yogurt-based salad that I especially love – My no-mayo egg salad.
Ingredient Notes & Substitutes
Zucchini – I really love using zucchini here, and most of the time I’ll choose it over cucumber. That said, cucumber does make for a more refreshing salad!
Dill – Adds that essential bright, herby tzatziki flavor. Use fresh, not dried. Skip it if it’s not your thing — you can also swap it with chopped chives.
Vegan yoghurt – I use Alpro soy no-added-sugar, but any thick, unsweetened vegan yoghurt works. For soy-free, try coconut or oat-based.
Lemon juice – Adds tang and balances the creaminess.
Olive oil – A drizzle brings richness and depth. Cold-pressed extra virgin is best.
Garlic powder (optional) – Low-FODMAP in small amounts, or skip if ultra-sensitive.
Brilliantly matched with these Perfect Crispy Smashed Potatoes.
Recipe card with notes
Vegan Tzatziki
Equipment
- Grater
- Mixing Bowl
- Cheese Cloth or Kitchen Towel
Ingredients
- ½ big green zucchini (or cucumber)
- ¼ cup dill
- ¾ cup vegan yoghurt (Alpro soy no added sugar or alternative)
- 3 tbsp lemon juice
- ½ tbsp olive oil
- 1 tsp salt
- Pepper to taste
- ¼ tsp garlic powder (optional)
- ½ tbsp olive oil
Instructions
- Grate and squeeze – Grate the zucchini finely and squeeze out excess water using a cheese cloth or clean kitchen towel.
- Combine – Add the drained zucchini to a bowl with dill, vegan yoghurt, lemon juice, olive oil, salt, pepper, and garlic powder (if using).
- Mix – Stir until the mixture is uniform and creamy.
- Finish and serve – Drizzle with olive oil before serving.
Video
Notes
- Let it sit for 15 minutes before serving — the flavors meld beautifully.
- Store in an airtight container in the fridge for up to 4 days.
- For a soy-free version, swap in a coconut or oat-based yoghurt.
- Add finely chopped mint for an extra refreshing twist.
- Serve with roasted veggies, gluten-free pita, or as a dip for baked tofu fries.
Pingback: Perfect Crispy Smashed Potatoes