clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dairy-free tzatziki sauce in a white bowl next to seedy crackers.

Dairy-Free Tzatziki

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: About 1 1/4 cups 1x
  • Category: Sauce
  • Method: No-Cook
  • Cuisine: Greek
  • Diet: Vegan


This dairy-free tzatziki sauce uses tahini (i.e. sesame butter) for its creamy base.


  • 1/3 cup well-stirred tahini*
  • 2 tablespoons lemon or lime juice
  • 1 small garlic clove, crushed, grated, or finely minced
  • 1/4 teaspoon salt
  • 1 Persian or kirby cucumber
  • 2 tablespoons minced fresh herbs, like cilantro, dill, mint and/or parsley


  1. In a medium bowl, combine the tahini, lemon juice, garlic, and salt, and whisk into a lumpy mixture.
  2. Add 3 tablespoons water and whisk into a creamy sauce. At first the sauce may seem broken, but keep whisking and it’ll come together.
  3. Grate the cucumber (with its skin) on a box grater. Working with a handful at a time, squeeze all the liquid out of the cucumber (I usually do this over the sink).
  4. Add the cucumber to the sauce, along with the herbs, and stir to combine. Taste and adjust the seasonings if needed. Garnish with olive oil if desired.
  5. Store leftovers in an airtight container in the fridge for up to 3 days.


  • Look for tahini in the international foods aisle or next to the other nut butters. Tahini brands vary vastly – some are a lot more bitter than others. Choose one that’s lighter-colored and has a pourable consistency, preferably a Middle Eastern or Mediterranean brand. Some good brands are: Soom, Krinos, Joyva, Beirut, and Whole Foods 365. Avoid Once Again and Wegmans for this sauce.
  • Give your tahini a good stir with a butter knife before measuring it out, since the oil tends to separate.


  • Serving Size: 1/4 of the recipe
  • Calories: 130
  • Fat: 10.9 g
  • Carbohydrates: 7.1 g
  • Fiber: 2.3 g
  • Protein: 4 g