Mushroom Free Coconut Yogurt Cucumber Tzatziki

Total time45 min

Prep time15 min

Cook time0 min

Mushroom Free Coconut Yogurt Cucumber Tzatziki

Cool, creamy, and bright with fresh herbs, this coconut yogurt tzatziki is the kind of dip that disappears fast at any table. The base is thick, unsweetened coconut yogurt — no gums or additives — which gives it that lush, tangy texture you want without any dairy. Grating and thoroughly squeezing the cucumber is the real secret here: it keeps the dip thick and scoopable rather than watery, so every bite holds its shape on a cracker or a crudité. Fresh dill and a hit of grated garlic do the heavy lifting on flavor, with a splash of apple cider vinegar adding just enough brightness to make it pop. For anyone navigating a mushroom-free lifestyle, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify at a glance. Drizzle a little extra olive oil over the top before serving and it looks genuinely beautiful, like something you'd order at a restaurant. It keeps well in the fridge for a couple of days, making it a smart make-ahead option for snacking, mezze spreads, or alongside grilled proteins all week long.

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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)
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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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