Dairy Free Coconut Yogurt Cucumber Tzatziki
Tzatziki is one of those dips that feels impossibly creamy and bright at the same time, and this version delivers every bit of that classic experience without a drop of dairy. The secret is starting with a thick, unsweetened coconut yogurt — no gums or additives — so the base stays clean and tangy rather than sweet or artificial. Salting and thoroughly squeezing the grated cucumber is the move that keeps everything from turning watery, and it's worth taking the full 20–30 minutes to let that process do its job. Fresh dill, a hit of apple cider vinegar, and a small clove of grated garlic round out the flavor in a way that tastes genuinely traditional. A finishing drizzle of good olive oil and a few dill sprigs on top make it look like something you'd order at a restaurant. Scoop it up with raw vegetables or sliced cucumber, and it's hard to believe there's no feta or Greek yogurt anywhere near the bowl.
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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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