Greek food always seems so fresh and bright to me, so I love eating that during the hot summer months. It cools me down and reinvigorates me for the remainder of my day. That is why I'm sharing this vegan tzatziki sauce with you today. I really loved it as the base sauce in my gyro that I had a few days ago for dinner.  

Adapted from 


 2 cups coconut yogurt

1 cup seeded cucumber, shredded or diced

2 tbsp lemon juice or white wine vinegar

2 cloves garlic, minced

1 tbsp chopped dill

salt & pepper (to taste) 


1.) Strain the coconut yogurt in a cheesecloth or coffee filter for 30 minutes to 3 hours to remove moisture.  

2.) Salt the cucumber and then lay out on a paper towel to draw out moisture. 

3.) Mix yogurt, cucumber, dill, garlic, and lemon.  

4.) Season with salt and pepper to taste.  

And that's it! A pretty simple recipe that lends itself great on any dishes from gyros to pita. It gets less tangy with time so it might be even better the next day! Enjoy.  



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