Almond Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki hits every note you want from the classic Greek dip ā without a drop of dairy in sight. The base is thick, plain coconut yogurt, which delivers that signature tang and richness while keeping the whole recipe completely free from tree nuts like almonds. One of the keys to getting the texture just right is the cucumber prep: grating, salting, and squeezing out the excess moisture ensures the dip stays thick and scoopable rather than watery. Fresh dill and a touch of grated garlic do the heavy lifting on flavor, with a splash of apple cider vinegar adding just enough brightness to make everything pop. A drizzle of good olive oil over the top before serving takes it from simple to genuinely impressive. Pile it next to raw vegetables or sliced cucumber for dipping, and it disappears fast ā whether you're serving a crowd or just snacking straight from the bowl.
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Learn more āIngredients
4 servings
- 1 medium english cucumber (about 10 oz)
- Ā½ tsp fine sea salt, divided
- 1 cup plain coconut yogurt, thick (unsweetened, no gums or additives)
- 1 small clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint leaves, finely chopped (optional)
- 1 tsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
For serving
- 1 tbsp fresh dill sprigs, for serving (optional)
- 1 tbsp extra-virgin olive oil, for serving (optional)
- sliced cucumber or raw vegetables, for dipping (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater into a fine-mesh strainer set over a small bowl. Toss with 1/4 tsp of the salt and let stand for 20ā30 minutes, until the cucumber has released most of its liquid.
- 2
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains ā the cucumber should feel almost dry to the touch.
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