(Vegan) Yogurt Dill Dressing With Cucumber Noodles

(Vegan) Yogurt Dill Dressing With Cucumber Noodles

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I’ve said it before that I love Mediterranean food. Tzatziki’s if you don’t know is a Greek yogurt sauce that is light, fresh, and creamy. This is a fully plant-based version of the traditional tzatziki recipe but with my own creative spin of course. This vegan yogurt dill dressing with cucumber noodles is made with cucumbers, garlic, olive oil, salt, lemon juice, dill, and of course vegan yogurt.

(Vegan) Yogurt Dill Dressing With Cucumber Noodles

vegan yogurt dill dressing with cucumber noodles

It’s very easy to make at home and totally worth it. I used my own Homemade Vegan Coconut Yogurt with this recipe but you can also use other vegan yogurts like soy. Just make sure you get plain yogurt, I made the mistake of buying vanilla and it didn’t turn out the same :-)

vegan yogurt dill dressing with cucumber noodles

This vegan yogurt dill dressing with cucumber noodles has a very similar flavor to the traditional tzatziki recipe, although the texture is not the same, since Greek yogurt is thicker and we are using cucumber noodles instead of chopping them and mixing them into the dressing. If you want a thicker texture, you can use a denser yogurt (if you buy it) or make your own homemade yogurt thicker.

If you don’t have vegan yogurt at home, you can substitute it with hemp seeds. It tastes just as great but with added protein power.


Vegan Yogurt Dill Dressing With Cucumber Noodles

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  • Author: Vanessa Cassani
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 1x
  • Category: Entree
  • Cuisine: Raw Vegan, Gluten-Free


  • 2 cucumbers
  • 1 cup vegan yogurt
  • 2 garlic cloves
  • 1/2 lemon (juice)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dill
  • 1 teaspoon salt


  1. Place the vegan yogurt in a bowl, add the garlic cloves (finely chopped), lemon juice, oil and dill.
  2. Stir and let stand for 2-3 hours in the fridge. This allows all the flavors to combine and the sauce the thicken.
  3. Spiralize your cucumber and mix in sauce. Serve cold.


Add different topping to this dish like cherry tomatoes, sliced onion, or fresh mint.


  • Serving Size: 2
  • Calories: 251
  • Sugar: 11g
  • Sodium: 1244mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 13g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 16mg


I hope you give this recipe a try and if you do, take a picture and tag me on Instagram @LiveSimplyNatural or @LSNatural on Twitter or, pin it for later on Pinterest. I love seeing what you guys are cooking up in the kitchen. Stay tuned for more simple vegan recipes!




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hey, there!

I’m Vanessa

vegan Chef, Coach, Mama of two

A believer that the body is not an ornament but a vessel for our deepest healing. When we learn to listen we create more opportunities for our own wisdom to resurface and be heard. Here we strive to create resources to support this way simple way of living.


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