Eggless 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 dairy or eggs in sight. The base is thick, unsweetened coconut yogurt, which brings a genuinely creamy texture that holds up beautifully once the cucumber is folded in. Speaking of cucumber — the salting and squeezing step is the real secret here, drawing out excess moisture so the dip stays luscious rather than watery. Fresh dill and a hint of garlic do the heavy lifting on flavor, while a splash of apple cider vinegar adds just enough brightness to make it taste alive. A finishing drizzle of good olive oil pulls the whole thing together and makes it look as good as it tastes. Scoop it up with raw vegetables, spread it over a grain bowl, or serve it alongside whatever is coming off the grill — it's endlessly versatile and genuinely hard to stop eating.
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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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