Dairy-Free Tzatziki Sauce Recipe

You know that heavenly creamy sauce that’s served on top of gyros or on the side for dipping with other Mediterranean dishes? It’s called tzatziki sauce (tsah-see-key).

Unfortunately for those of us who follow a plant-based diet or are lactose intolerant (both in my case), tzatziki is typically made with cow’s milk (dairy). The good news is you can make a clean and dairy-free version using the simple recipe below.

It’s light, bright and seriously delicious. It features cucumber and dill as the flavor stars, which is a match made in taste bud heaven!



~Makes About 2.5 Cups~


  • 1 can (13.5 ounces) of full-fat coconut milk, refrigerated for at least 24 hours
  • 1/2 of a large cucumber, finely diced
  • 1 Tablespoon of lemon juice
  • 2-3 teaspoons of dried dill or 1/4 cup of fresh dill, finely chopped
  • 1 teaspoon of garlic powder or 1 garlic clove, minced
  • Himalayan pink salt to taste

ABOUT THE INGREDIENTS: You can peel the cucumber or leave the skin on – it’s totally up to you! Use organic ingredients whenever possible, so your food is free of GMOs and health-harming chemicals like pesticides, herbicides and larvicides.  


  1. Remove the can of chilled coconut milk from the fridge. Scoop out the solid milk from the can and place it in a mixing bowl. If there is liquid at the bottom of the can (which there will most likely be), don’t add it to the bowl…but do save it for later use in smoothies or other recipes (no sense in wasting it!).
  2. Mix the solidified coconut milk with a spoon or whisk until it’s creamy. Then, add the rest of the ingredients to the bowl and mix well.
  3. Use the sauce immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled.

LEFTOVERS: Will keep well for 5 days in an airtight container in the fridge. Stir before using.

Here’s a look at the finished product:

This sauce tastes amazing with these crispy baked falafels!

Cheers to enjoying tzatziki sauce that’s dairy-free, 100% natural and delicious!

With love and gratitude,


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