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  • Writer's pictureJoe Centineo

The Sunday Cookbook: Dairy-Free Tzatziki Sauce

Updated: Aug 13, 2023

The perfect company for your Greek-inspired meals! Our tzatziki recipe has all the same classic flavors, just made without dairy!

The Sunday Cookbook: Dairy-Free Tzatziki Sauce - amanda macgregor and Joseph Centineo - food allergy recipes

Tzatziki is a Mediterranean Greek sauce that’s garlicky and flavorful, served over grilled meats or used as a dip or dressing. Tzatziki sauce is traditionally made with plain yogurt, cucumbers, garlic, lemon juice, and herbs. To make it dairy-free, we combined hempseed milk (or any plant-based milk you prefer) and mayo to replace the yogurt. However, if you have a dairy-free yogurt brand you can have, feel free to use that instead to keep this recipe traditional.

Our recipe has a thinner consistency but still has the same classic flavors. It pairs well with falafels, salads, our chickpea patties, and with lamb.

Alternative options:

Dairy-Free Yogurt: if you have a plain dairy-free yogurt brand that is safe for you to use, you can replace the milk and mayo ingredients with it. I suggest starting out with 1/2 cup of any plain dairy-free yogurt of your choice and only adding more later on if you want a thicker consistency.

Cucumber: Occasionally, we use organic biologique cucumbers/organic long English cucumbers and instead of finely diced, we sometimes shred them. Entirely your choice based on preference.

The Sunday Cookbook:

Dairy-Free Tzatziki Sauce



  • ⅓ cup Hempseed milk, or dairy-free milk of your choosing

  • ½ medium cucumber, peeled and finely diced or shredded

  • 1 tablespoon of lemon juice

  • 1 teaspoon minced garlic

  • 2 teaspoons of fresh dill

  • Dash of sea salt


  1. In a blender or food processor, combine together all of the ingredients.

  2. Refrigerate until ready to serve.

  3. Store in an airtight container in the fridge for up to 5 days.

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