Emulsifier Free Coconut Yogurt Cucumber Tzatziki
Creamy, herby, and refreshingly cool, this tzatziki delivers everything you love about the classic Greek dip without a single conventional dairy ingredient in sight. The base is plain coconut yogurt ā specifically the thick, unsweetened kind with no gums or additives ā which is exactly what makes this recipe work for anyone avoiding emulsifiers. Most store-bought dips and even many yogurts sneak in stabilizers and emulsifying agents, so starting from scratch here is genuinely the smartest move. The cucumber gets salted and thoroughly squeezed before it ever hits the bowl, which pulls out excess moisture and keeps the dip thick and scoopable rather than watery. Fresh dill, a little grated garlic, apple cider vinegar, and good olive oil round everything out into something that tastes bright and complex with very minimal effort. It comes together beautifully as a dip for raw vegetables, and it holds up well in the fridge for a couple of days, so it's just as useful for meal prep as it is for a last-minute spread. Clean ingredients, bold flavor, and zero compromise ā this one earns a permanent spot in the rotation.
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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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