Lupin Free Coconut Yogurt Cucumber Tzatziki
Cool, creamy, and packed with fresh herb flavor, this dairy-free tzatziki is the kind of dip that disappears fast at any table. The base is thick plain coconut yogurt — unsweetened and additive-free — which gives it that classic tangy richness without any dairy or legume-derived ingredients that can sneak into store-bought versions. Properly squeezing the grated cucumber is the real secret here: taking the time to salt it and wring out the excess moisture means the dip stays thick and scoopable rather than watery. Fresh dill, a hint of garlic, and a splash of apple cider vinegar bring all the brightness you'd expect from a traditional tzatziki, and optional mint adds an extra layer of cool. A finishing drizzle of good olive oil pulls everything together beautifully. Serve it with sliced cucumber or a spread of raw vegetables, and it works just as well straight from the fridge the next day.
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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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