Citric Acid Free Coconut Yogurt Cucumber Tzatziki
Creamy, garlicky, and packed with fresh herbs, this dairy-free tzatziki is the kind of dip that disappears fast at any table. The base is thick plain coconut yogurt — no gums, no additives — which gives it that lush, cool texture you'd expect from a classic version without any of the dairy. Avoiding citric acid in store-bought dips and sauces can feel like a full-time job, since it hides in everything from packaged yogurts to bottled dressings, but making this at home puts you completely in control of every ingredient. Apple cider vinegar steps in to deliver that gentle tang that makes tzatziki so craveable, and it plays beautifully with the fresh dill and optional mint. The technique of salting and squeezing the cucumber is the real secret here — it pulls out excess moisture so the dip stays thick and scoopable rather than watery. A final drizzle of olive oil and a scatter of dill sprigs make it look like something you'd order at a restaurant. Serve it with raw vegetables or sliced cucumber and watch it vanish.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber (about 10 oz)
- ½ 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 20–30 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 — the cucumber should feel almost dry to the touch.
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