Carrageenan Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this dairy-free tzatziki delivers everything you love about the classic Greek dip without a drop of cow's milk in sight. The secret is starting with a thick, unsweetened coconut yogurt that contains no gums or additives ā because so many store-bought alternatives sneak in carrageenan as a thickener, which can be a real headache to avoid. Salting and squeezing the grated cucumber before folding it in is the move that keeps the dip luxuriously thick rather than watery, so don't skip that step. Fresh dill, a whisper of garlic, and a splash of apple cider vinegar bring that bright, tangy flavor that makes tzatziki so addictive. A finishing drizzle of good olive oil and a few extra dill sprigs make it look like something you'd order at a restaurant. Scoop it up with sliced cucumber or whatever raw vegetables you have on hand, and it disappears fast.
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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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