Nightshade Free Coconut Yogurt Cucumber Tzatziki
Classic tzatziki is one of those dips that feels impossible to recreate without dairy, but this version proves otherwise — thick coconut yogurt steps in beautifully, delivering that cool, creamy base you want without any of the usual compromises. The key move here is thoroughly squeezing the grated cucumber after salting it, which keeps the dip from turning watery and gives it that satisfying, scoopable texture. Fresh dill and grated garlic do the heavy lifting on flavor, with a splash of apple cider vinegar adding just enough brightness to make everything pop. Every single ingredient in this recipe is naturally free from nightshades, so there's no need to swap anything out or second-guess a label — it's straightforwardly safe from the start. Serve it alongside sliced cucumber or whatever raw vegetables you have on hand, and it disappears fast. It also keeps well in the fridge for a couple of days, making it a smart make-ahead option for snacking or entertaining.
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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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